Domestic

New Zealand Tablet, Volume XLIX, Issue 40, 12 October 1922, Page 41

Domestic

By Maureen

To Prepare Linseed and Honey. \, y ’ (By Request.)

Boil tho linseed - for 1 hour, then strain add honey to liquid and boil till dissolved. Set aside to cool, when the whole will form a jelly. Rhubarb Marmalade. Cut the rhubarb into 'pieces about 2in long, and to every pound allow 31b sugar, the peel of a lemon, and i teaspoonful ground ginger, and %oz bitter almonds. Put the fruit and sugar into a pan with the thinly-peeled lemon rind and blanched and .split almonds. Boil for 1£ hours, then turn into clean, dry pots, and tie tightly down. ■ Green Gooseberry Jelly. Put any quantity of green gooseberries into an enamelled saucepan, and cover them with cold water, but not sufficient to float them. Simmer them until reduced to a pulp, and then strain through a jelly bag. To every pint of the liquid add lib of loaf sugar, and boil as you would a jelly. You may add 5 drops of essence of lemon, or of almonds, to each pint of jelly, r: . ' ' : ; Lemon Curd. 4 eggs, 3 lemons, Jib of castor sugar, -lib of butter. Place the sugar;'butter, and juice of the lemons into a double or lined saucepan, and cook gently until all sugar has dissolved, stirring to prevent it burning if it is not in a double saucepan. Then gradually add the eggs (well beaten), and. stir until the mixture " is the consistency of honey. Place in jars, and when cold, tie down, - , Christmas Pudding. 1 Jib breadcrumbs, 21b stoned raisins, Jib sultanas, 6oz brown sugar, 3oz : blanched and chopped almonds, J teaspoonful salt, milk as required, 11b flour, lib currants, 4oz mixed peel, Jib shredded suet, J nutmeg (grated), J teaspoonful spice, 3 eggs. Clean the fruit well and mix it with the flour, crumbs, sugar, suet, and shredded peel. Stir in the almonds, salt, and spices. Beat the eggs and mix into tho dry ingredients. • Almond Macaroons. Take Jib of sweet ground almonds, and pound finely in a mortar with tho whites of three eggs (more if re-

quired); then take a pound and a half of castor sugar, and mix with the , above to a: fine thickness, so as to come off the spoon well. Next grease some sheets of writing-paper and place on a flat dish (a plate will do), and with a tablespoon drop the mixture a little distance apart, so as not to touch. Put them in a rather brisk oven, but mind they do not burn bake to a nice brown color, and crisp; then let them stand till cold before being taken off. If burnt at the. bottom they will not come off the paper. • Turkish Delight. - Soak loz of leaf gelatine in one-third of a pint of cold water (J of a large tea or breakfast cup) for 2 or 3 hours; then mix in an enamelled saucepan 21b of loaf or fine white,sugar with 1 cup of boiling water. Add to this the gelatine already soaked, and boil it together after it comes to the boil for 20 minutes, stirring the mixture all the time. Mix together 1 large teaspoonful of vanilla flavoring and the same quantity of essence of lemon; add this very gradually to the mixture, (This quantity will fill 2 soupplates.) ' Dip a soup-plate into cold water, and while it is wet pour in half the mixture. Color the remainder with cochineal. Dip, the second soup-plate in cold water, and while it is wet pour in the colored mixture. Let it remain for 24 hours to set; then cut into strips about an inch wide, and again into squares. Then roll the pieces in icing sugar or cornflour, and leave them on a dish to harden. *