SUMMERTIME SWEETS

Wairarapa Times-Age, 3 December 1938, Page 8

SUMMERTIME SWEETS

Broiled Grapefruit. Prepare grapefruit in the usual way, but do not remove pithy centres. Sprinkle each half with one teaspoonful of sugar and dot with half a teaspoonful of butter. Place fruit in shallow pan on broiling rack, so that the fruit is about four inches below flame, and cook in pre-heated broiler with door slightly open for about fifteen minutes or until skin begin? to brown and- fruit is heated through; serve hot or sprinkleo each half with one tablespoonful brown sugar and one tablespoonful wine, and broil as above; garnish with a cherry and serve hot or cold.

Grapefruit Marmalade (I).. Take 1 large grapefruit, 3 large oranges, 34 pints water, 3|lb sugar. Wipe the grapefruit and oranges, slice thinly. Put into a large bowl, cover with the three and a half pints of water, and let stand overnight. Boil slowly until, tender. Add the sugar, and reboil until sugar is. dissolved. Grapefruit Marmalade (II). Take 4-grapefruit, 10 to 12 ounces in weight, 5 lemons, 6 quarts water, 91b sugar.

Wipe the lemons and grapefruit and cut them in half. Remove and collect lhe juice, but reject the pips and centre core of ihe grapefruit. Shred the pith and rind of both the grapefruit, and lemons thinly, then put the shredded pith afid peel into a large pan with the water and juice and soak overnight. Next day put into a saucepan and simmer slowly until the contents of the pan are reduced by half—this will take about three hours. Add the sugar, bring to the boil, stirring meanwhile, and boil until it jellies—in about twenty or thirty minutes. Pour into pots and cover.