REQUEST RECIPES

New Zealand Listener, Volume 8, Issue 192, 26 February 1943, Page 19

REQUEST RECIPES

our page during the past few weeks brought letters asking for special recipes for which we did not have room. So here are some of them-you will like them. Fresh Apricot Jam Wipe fruit with a damp cloth. Cut in halves, remove stones, and weigh. Allow pound for pound of sugar. Lay the fruit in the pan, with layers of sugar, and stand overnight. Next day, bring slowly to the boil, stir, and boil quickly till it will set-30 to 40 minutes. Apricot and Black Currant Jam Four pounds of apricots, 2lbs. of black currants, 442 pints water, Boil fast till. fruit is soft (about a-quarter hour), then add 1lb. sugar to every pound of pulp. Stir well, and boil till it will set when tested, Peach Junket Have sufficient ripe peaches for the family, peel and halve them, and arrange them in a glass or china bowl. Make an ordinary junket with good rich milk, sweetened a little, and pour it immediately over the fruit. Leave it to set. Serve with a good custard sauce or cream. If the peaches are not luscious and ripe, they may be slowly cooked, and drained dry before putting into the bowl. Blackberry Sponge Stew some blackberries with very little water, and sugar to taste. Push through sieve if liked. Cream together 2oz. butter and 4% cup sugar. Add 2 eggs, 1 large cup flour, and 1 small teaspoon baking powder. Lastly, add 2 or 3 tablespoons boiling water, Put on hot fruit and bake. Apricot Delight Stew some apricots, keeping them in halves, unbroken. In’ the bottom of a glass dish put a small sponge cake. Make an apricot jelly, and when not too hot, pour over the sponge. Let it set. When almost set, put on some of the apricots, rounded side up. Leave out one or two S OME of the features published in

pieces for decorating. Have ready 1 pint of custard, made with custard powder, and using the juice from the stewed apricots, made up to 1 pint with water. Add a dab of butter. No milk. Pour that over the apricots and jelly and let it set. Have ready made a pink meringue the size of the dish. Lay it on top, and decorate with whipped cream, and little wedges of apricot. Chocolate Apricots Stew some apricots, cut in halves, Lay in glass dish with rounded side up. Make up a jelly with the juice, and water to

make up the required quantity, and pour over, Let it set. Then make up a custard using custard powder, flavour it with cocoa, and when it is quite cold, pour it over the jelly. Decorate the top with apricots, Blackberry Toffee Two ounces of light brown sugar, 30z, butter, 1 teacup blackberry jelly, 2 tablespoons cold water. Put all in pan, and stir till dissolved. Boil till a little tried in cold water turns crisp. Pour into buttered dish. When cold, wrap pieces in waxed. paper.