SOME RECIPES

Waikato Times, Volume 107, Issue 17986, 3 April 1930, Page 5

SOME RECIPES

A VARIED ASSORTMENT. Grape-Fruit Marmalade. —Two goodsized grape-fruit., four sweet oranges, one lemon, four quarts of water, ten pounds of sugar. Wash the fruit welt in very hot water, drain and dry. Halve grape-fruit, scoop out pulp, which cut small, put all pips in a small basin and cover with boiling water. Cut up all the rinds as finely as possible into slips about an inch long, and prepare oranges and lemons in same way. Pul pulp and cut-up rinds into a large bowl, cover with water, stir well, and leave 12 or 18 hours. Strain in liquid from pips, turn all into a preserving pan, heat slowly, and boil steadily for an hour, stirring and skimming occasionally. Add sugar gradually, and boil again—not too fast—about an hour and a half, or until a little tried on a plate will “set.” Pour the marmalade into dry, hot jars, and tic down when cold. Above quantities make 13 to till). A Jelly Marmalade.—Allow equal quantities of Seville and sweet oranges, one lemon to each four oranges, Jib sugar, and one pint of water to each fruit. Grate off all the peel and some of the white skin of the fruit. Remove all pith remaining and throw away. Put the grated portion into a basin with Hie amount of water required, add the sliced pulp after removing all. pips and the hard white core. Put the pips into another basin with a pint of water. Ret a.U stand from 12 to 2 4 hours. Weigh the sugar. Put the fruit and water into a preserving pan with the water strained from the pips. .Bring to the boil, skim, and simmer for one hour or until the shreds are soft. Add the sugar, stir until melted, then boil fast until the marmalade sets when tested by putting a spoonful on a plate and leaving it in a cold place. Keep well skimmed. Put into pots and cover. Lemon Marmalade. — (I) Six lemons. 7 (half pint) cups boiling water), 7 cups sugar. Slice lemons, pour the boiling water over. Stand till next day, then cook gently till rinds are tender (20-30 minutes). Then add sugar. Cook quickly 25 to 4 3 minutes. Test after 25 minutes. (2) Three large lemons or 4 small ones, 51b sugar, 2 quarts cold water. Slice the lemons as thinly as possible, removing only the pips, soak Ihcm in Hie water till the rinds are perfectly tender. Add the sugar and boil and skim for one and a hair hours, or till the syrup jells.