FROM THE MAIL BAG

New Zealand Listener, Volume 3, Issue 59, 9 August 1940, Page 40

FROM THE MAIL BAG

Lost Kecipes Dear Aunt Daisy, Could you please put two recipes in The Listener for me shortly?

First, I should like the one about the Extended Butter. I was unable to get it all down properly, as I was interrupted at the time. Now this is the other one. I was just going to make it up when my husband said, "Are you sure that you have it down right?" I said that I thought so, but would write and ask you so as to make quite sure, It is a lemon syrup; this is what I have down: 2 large lemons, 2 Ibs. of sugar, and 2 dessertspoons of cream of tartar. Slice the lemons, and put all in a bowl. Pour over 2 gallons of boiling water, and leave for 24 hours. Strain and bottle. This is ready for use in two weeks. Would the cream of tartar go in last? I am enclosing. a recipe for some biscuits, that I made up myself: Vimax and Wholemeal Biscuits Three ounces of butter, 42 breakfast cup Vimax, 42 breakfast cup wholemeal, 2 oz. brown sugar, 2 oz. icing sugar, 3 ozs. custard powder, and use a little milk to finish mixing. Work into balls and flatten them out a bit, and bake on a cold tray until golden brown-about 20 minutes, I always use ground rice to do biscuits with, they are easier to handle, and no sticky mess. — "Irish Eyes" (Otorohanga). Yes, Irish Eyes, you have the lemonade recipe quite right. The recipe says"Slice the lemons and put all in a bowl" so you evidently put in the cream of tartar at the same time. Such a cheap recipe, isn’t it? The lady who sent it said that it tastes just like real lemonade. Thank you for the original biscuits; and here is the recipe for the Extended Butter Pour the cream off a quart bottle of milk, and add to this enough milk to make up 1 pint. For those who do not get bottled milk, the proportion would be a little less than half cream, and the rest milk. Soak a heaped teaspoon of gelatine in two tablespoons of the milk, for five minutes. Then place it over hot water until the gelatine is dissolved. Cut one pound of butter into small pieces, and place this, too, in a dish over hot water, until the butter is quite soft. Then gradually whip the milk, cream and dissolved gelatine mixture into the butter with a Dover beater, or an electric beater. After the milk is thoroughly beaten into the butter, add one or two teaspoons of salt, according to taste. Keep on beating until all the milk is mixed in. Chill until it is firm, Sour Damson Jam Dear Aunt Daisy, About the Damson jam which the lady finds too sour, I would say that I have made Damson jam for years, and it is considered by my family to be very good. I use 2 lbs. of Damsons, 2 pints of water, and 4 lbs. of sugar. Boil the fruit in the water till soft, then add the sugar and boil till it jells-about half an hour. Of course, one can use larger quantities if preferred, but I get the best success with the smaller quantities, It might work if the lady boils up her jam again, with more water and sugar. I would try this if I were she. Add so much water and bring to the boil, then put in as’ much sugar as the water. cup

for cup.-*

L.

B.

(Opotiki).

Many thanks. We have filed this recipe ready for next season’s Damsons,