Fruit Salad to Keep
Dear Aunt Daisy, I am enclosing a recipe for a fruit salad that will keep indefinitely; I know, for a friend of mine who has a guest house down in the Sounds always uses this recipe. A gallon crock or jar is required, a bottle of good rum, various kinds of fruit, and 1 lb. of sugar to each kind of fruit. The fruit used must be ripe, and perfectly fresh. Put the rum into the jar with 1 or 2 kinds of fruit with their sugar allowance. Stir occasionally, and keep covered. Add other
kinds of fruit as they ripen, and more sugar-always keep well stirred. When the jar is full, cover down, and use as required. CHEAP MERINGUES: The following recipe for meringues has been found very economical, especially now, as prices are rising. Put one egg white, 34 cup of sugar, and 2 tablespoons of boiling water into a basin. Stand the basin in a saucepan a-quarter full of boiling water, which must be kept boiling while you whisk the egg white with an egg beater, until set. This makes a quantity of meringues double as large as that made in the usual way. Put in teaspoonfuls on oven tray; they also take less time to cook than the others. Please excuse scribble. as I am knit-
tine for the Air Force.-
Blue Slip
(Blenheim).
Thank you very much. Ihe " fruit Salad to Keep" was asked for by Waiwera South.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410207.2.69.4.3
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New Zealand Listener, Volume 4, Issue 85, 7 February 1941, Page 46
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247Fruit Salad to Keep New Zealand Listener, Volume 4, Issue 85, 7 February 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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