HOUSEHOLD RECIPES. LITERATURE

Waikato Times, Volume XXVII, Issue 2254, 18 December 1886, Page 2 (Supplement)

HOUSEHOLD RECIPES. LITERATURE

Plum Jelly.— Put on the plums with enough watei to cover them ; let them come to a boil, pour off the water, and till up this time with hot water. Boil hard till the plums are perfectly soft, then squeeze through a jelly bag. Now to every pint of juice add a piut of sugar, and return to the fire. Or for easier measure one tumbler of sugar to one of juice. Have your jelly bag thoroughly cleansed, and after the jelly comes to a boil, strain once more, just to insure its being beautifully clear. Return to the lire and boil hard for an hour, take up a little in a spoon, and when cool see if it haa congealed. Be careful not to let it stay a moment too long, or your jelly will be too stiff. Apple Jelly. — Wash and quarter the fruit without paring, and put in a kettle* and cover with water. Boil till perfectly soft, strain off the juice, and to every pint allow a pint of sugar. Don't put in a spoon after the sugar dissolves. Boil an hour or more, or until it jellies. Whea done strain through a flannel bag. I prefer straining when the jelly is about half done, following directions as given in plum jelly, then when my jelly is ready to congeal I heat my jelly glasses, first with luke warm water, then ooiling, an. l pour the jelly right in. After it cools fasten them up. Phin Bread. —The simplest way of making bread in small quantities is as follows : Take white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful of Borwick's baking powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone ; knead it as quickly as possible, and put immediately into a very hot oven ; the whole secret of making light bread after this fashion lies in attentiou to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outride is quite cri«.p and hard. This quantity will make a loaf about the size of those sold for 2d at a baker's. I generally knead mine into the desired shape, but they can be baked in tins if preferred. For brown bread, I use three parts of brown and one of white flonr, and a little extra baking powder ; also adding a little more water, if necessary to mix it.