UNUSUAL PRESERVES

Wairarapa Times-Age, 15 April 1940, Page 8

UNUSUAL PRESERVES

TREASURES FOR THE CUPBOARD , ] If you have a spare shelf or two ■ still left in your store cupboard and < enough energy for a 'few more houis over'the stove, try these delicious and unusual recipes and achieve a reputation as a “marvellous cook! Grape Marmalade Place the grapes, free from stalks, and just barely ripe, in a preservingpan,'and just cover with boiling water. Simmer them gently for five minutes, then remove the fruit carefully. and press through a coarse sieve. Weigh the pulp, and add an equal quantity of sugar. Boil until it will set when tested on a saucer. Passion-fruit Butter One cup sugar. 1 large tablespoon butter, 2 whole eggs, largo passionfruit. Cream butter and sugar well. Beat eggs well and add gradually. Then add the passion-fruit pulp. Pour the mixture into a saucepan until it boils | and thickens. Pour into jars and i seal. Rose-hip Marmalade Choose large red and ripe hips. Wash and cook until tender in J-pint of water to each 11b of hips. When tender rub through a line sieve, measure and add 11b sugar to each pound of pulp. Boil very gently until the marmalade sets when tested in a plate. Pot and cover while hot. Crystallised Figs Choose firm, not overripe, figs. For every 41b figs, make a syrup of lib sugar and 1 pint of water. When boiling, put in figs and simmer until transparent, about 1 hour. Lift out figs, spread on clean dishes or plates, and pour some syrup around them. Place in sun to dry, turning each day. In three clays remove to clean dishes, and dry for three days more. Then roll in castor sugar and dry one more day. Pack in airtight jars. For sugar figs remove the skins and crystal- ! lise the same way. Apple Chutney Ten large apples. 3 cups stoned raisins, 3 pint.", vinegar. 1 tablespoon salt, ■“> onions. 21b brown sugar, mus- ’ tard. cayenne. Peel, core and quarter apples, and ■ cut into thin slices. Peel onions and cut into slices. Mix all ingredients well together, add vinegar, and boil till clear and thick. Bottle and cork tightly. Quince Marmalade One pound of loaf sugar to each pound of quince pulp. Slice the quinces and put them into a clean, bright pan. Add enough water to float them. Boil till they become a ■ soft pulp, keeping them well stirred. Next, rub them through a sieve, weigh the pulp and to each pound allow the same quantity of sugar. Boil pulp and sugar for about three-quarters of an hour or until it jellies. Pour into jars and eovor when cold. Green Tomato Chutney Four pounds green tomatoes. 2oz sah. loz garlic. 21b brown sugar. 2 1 quarts vinegar. 2 apples, l-oz chillies. ' 2oz green ginger, lib raisins. Peel and slice tomatoes and apples. | I'.hred chillies and ginger. Mince gar-! lie. Chop fruil. Pul all iiwredicnt.-: I inlo pros(tvi i;: pin: and boil nil lender. Ijulllo and c.irl;. Hawthorn Jelly. Wash some ripe, rofl hawihe-rn berries. Pick over and simmer in a little water until tender, thi n allow io drip I through a jelly cloth. Measure and add lib sugar io each pint of juice. Boil gently fur twenty to twenty-live minutes, until a little tested on a plate jellies. Pot and cover when cold.