MARMALADE MISHAP

New Zealand Listener, Volume 3, Issue 59, 9 August 1940, Page 39

MARMALADE MISHAP

In our issue of July 12, Aunt Daisy’s recipes for " Prize Marmalade" and "Three Fruit Marmalade"’ were unfortunately jumbled together. The following are the correct recipes: Prize Marmalade: Four good Poorman oranges, 2 sweet oranges, 9lbs. of sugar, and 12 breakfast cups of water. Cut up the oranges very finely, add the water, and leave twelve hours. Bring to the boil, and boil for halt an hour. Next add the sugar, and boil from % to 1 hour. This is neither too sweet nor too bitter, and resembles a lovely jelly, with the orange well divided. Three Fruit Marmalade: One grapefruit, I lemon, 1 sweet orange, 5lbs. of sugar, and 9 breakfast cups of water. Cut up the fruit and soak overnight in the water. Boil next day for 3% hour. Leave overnight again. Boil up next day with the sugar. It will take about an hour or a little longer before it will set.

(Continued from previous page) take out the pieces, and boil until the bonés easily fall out. Then take a round cake tin, and put in first a layer of mutton, sprinkle with spice and a little nutmeg, then add slices of tongue, and continue these layers until the tin is full. Dissolve a little gelatine in some of the liquid in which the mutton was boiled. (A dessertspoon of gelatine to half a-pint of liquid, or a little more if you do not like the jelly too thick.) Pour about a cupful or so of this into the tin; so that the meat will turn out nicely set in jelly. Cover with a plate, and press it down with heavy weights. Leave it for 24 hours or so, when you can turn it out as a delightful jellied dish.

Norfolk Dumplings These are traditional in Norfolk County, and one of its most famous dishes. They are not a sweet, but a very substantial part of the meat course, and, indeed, are often a meat substitute. In some villages, the dumplings are boiled on top of the green vegetable! They are then called "Swimmers." They are made of ordinary bread dough, and shaped like a ball; and then dropped into fast boiling water, 15 minutes being allowed for them to cook, after the water has come back to the boii. The dumplings (or " Swimmers") are then dished on to very hot individual soup-plates, and hot gravy poured round them. Housewives who make their own bread could try these; others could make

-ordinary plain suet dumplings. Never lift the lid of the saucepan while the dumplings are cooking, and be sure that the pot or saucepan is large enough to allow for their swelling. Suet dumplings are very good in ordinary stew, and certainly are an economical way of making a small amount of meat go a long way.