RECIPES.

Waikato Times, Volume XXII, Issue 1848, 10 May 1884, Page 2 (Supplement)

RECIPES.

Orange Tabt.— Extract the juice of three oranges, and boil the rind and pulp till quite tender ; add to the juioe and pulp three ounces | of sugar and two ounces of batter; line a shallow tart tin with good puff paste, and when about half baked fill with the orange paste, and set in a quick oven to finish. Orange Cream.— Soak half an ounce of gelatine in cold water, then boil in half a pint of water with two ounces of sugar and the juice and grated rind of two oranges ; stir till the gelatine is well dissolved, . then take from the fire and mix with it, while hot, the | well-beaten yolks of two eggs ; monld and \ flerve when cold. Pioklkp Cabbage. — For this select a fine, well-grown red cabbage. Having removed the decayed outer leaves, cut it in quarters, remove the stalk, and out it across into thin shreds with a sharp knife. Spread these out on a large dish, sprinkling them abundantly with salt ; place another dish over them, and let them remain a night and a day in this way, then put them in a colander to drain slightly, wiping them with a clean oloth if they appear very wet. Turn them into a jar, and pour over enough vinegar to cover the cabbage. The vinegar must have been previously boiled with, to every pint, half an ounce of whole black pepper, a quarter of a pound of well-bruised ginger, and a very little cayenne. The colour is much improved by boiling a little bruised cochineal with the vinegar, which must not be poured over the oabbage until it is oold. Although this piokle may be made at the end of the Bummer, it is much better and more crisp if the oabbage has been slightly oaugbifwith the frost. It should be eaten a few weeks after it is made ; if kept for any length of time it is apt to lose its colour, especially if made without cochineal. The jarß must be tightly tied down with bladder, and should be kept in a dry, cool place. Bi/AOK Chbrbt Brand*.— Stone the cherries, and to every eight pounds of fruit put a gallon of brandy; bruise the stones in a mortar and add those to the brandy, cover it close, and stand six weeks, then pour it from the sediment and bottle. # # # Winb Bom,.— Soak a penny roll in raisin wine till ifc has quite absorbed all the liquid. Sprinkle it thickly with "hundreds and thousands," and pour round it a rich custard. Jam may be previously spread over the roll (before soaking) if liked. Applb Fool.— Pare and boil the fruit till it is soft enough to press through a sieve, pulp it, and sweeten to taste ; put into a glass dish till three parts full, then sprinkle over with powdered spioes, such as cinnamon, nutmeg, and cloves, or grated lemon-peel if spice is objected to ; when oold, cover it with a layer of rich custard. ... Kabpbbbrt CuaTAßD.— Take half a pint of raspberries or raspberry jam, press through a sieve to clear it of seeds, mix with the juice a pint of milk in which a dessertspoonful of cornflour has been stirred, free from lumps ; beat a large egg thoroughly, mix it with the other ingredients, and set the whole in a clean white saucepan to boil ; stir constantly, or it will be lumpy. Blackberry Wine.— Take twelve quarts of berries when fully ripe, and crush them with the hand. Boil six gallons of water with twelve pounds of brow n sugar a quarter of an hour, skimming well ; then pour it on the blackberries and let it stand all night. Next morning strain through a hair sieve. Have ready a clean cask, and put into it six pounds of Malaga raisins slightly chopped ; then pour the liquor in. Dissolve an ounce of isinglass in a little oider ; pour this into the wine, stir all together, close it up, and stand six months ; then bottle.