RECIPES

Gisborne Times, Volume XXX, Issue 3464, 2 March 1912, Page 4

RECIPES

Tomato .Jam.— . Slice some tomatoes thinly and rub them through a sieve; put the resulting puree into "a pan and boiL it for five minutes, keeping it well stirred, after which turn it into a napkin and let it drain slowly,- as for jelly making. When all the liquid has drained through, allow Hb of sugar to the pnt of pulp Idt in the napkin; then put the sugar into the preserving pan with a gill of water to the pound of sugar, and boil, keeping it veil skimmed as soon as it begins to boil; now add the tomato pulp, together with one gill of red currant juice (or rhubarb juice) for each pound of pulp, and let it all boiL rapidly together till it will .jelly when tested in the usual way ;aow it to cook for a few minutes longer and pot. Cream of Cucumber Soup. —Peel five cucumbers, slice and put into a saucepan with one small onion and enough boiling water to cover. Cook until tender, rub through a sieve, pour into the saucepan and let it stand on #»te hack of the stove, where it will keep hot, hut not boil.. Have a cream sauce ready, made by melting two tablespoonfuls of butter in a pan, stirring into it two tablespoonfuls of flour. Add one quart of milk, salt and pepper, and put over the cucumber.

Tomato Pie. —Cover the .bottom of a crumbs, then a layer of parboiled vegetable marrow cut in slices, then one of sliced tomato, seasoning all well with white pepper and salt. A grate of nutmeg here and there will improve the flavor. Pour a cupful of stock over and cover with breadcrumbs. Put a few bits of butter on the top, and bake till brown.

Turkish Delight.—Soak an ounce of gelatine in half a pint of water for two hours, put in a saucepan with 21b of deep piedish with a layer of breadloaf sugar, and boil for fifteen minutes. Remaove from fire, and when a little cool stir in a teaspoonful of essence of lemon and one teaspoonful of vanilla flavoring. Pour out on an oiled plate, and, when stirring, turn over on to another thickly dusted with icing sugar. Let it stand for twenty-four hours, cut in blocks, dust thickly with icing sugar, and wrap in waxed paper.

Crab Apple Jelly.—Cut the crab 'Apples across, but do not remove either skins or stones. Put the fruit into stone jar and set in another pan. of boiling water and cook for eight or ten hours. Leave in the 'jar ovfr night, well covered over. Next day strain off the juice and boil it as for currant jelly, adding the sugar hot, one pound for every pint of juice. This is ai jelly splendid both in appearance and flavor. American Peach Compote.—Take three pounds of peaches free from skin and stones, three pounds of sugar, two chopped oranges'an d one pound of raisins. Put all on the stove and cook until of the thickness desired 1 . When ready to put in. the jars add one pound chopped rather fine.

Cornflour Cheese. —First grate the cheese, then boil it slowly in sufficient milk to dissolve it. In the meantime, for every half-pint of milk used, mix smoothly a. teaspoonful of cornflour wit-li a little cold milk. Then add to the cheese and milk and cook all together while stiring for ten minutes. Season to taste with cayenne pepper, mustard and salt, and serve on hot buttered toast.

Iced Oranges.—Skin the oranges, remove as much of the white pith as possible without injuring the fruit, and pass a thread through the centre of eacvli orange. For the icing whisk the whites of two eggs well, stir in lib of icing sugar, and eat thoroughly for a quarter of an hour. Dip the oranges in this, and tie them to a stick. Place this stick across a very moderate oven, and let the oranges remain until dry. Sandwich Fillings.—Cold lamb minced to a paste and mixed discreetly with mint sauce used between the thinnest, well-buttered bread finds approval with most people. A good filling is made, too, of liard-oiled eggs, ham and cress, all pu tthrough a fine mincer and moistened with sufficient cream, duly seasoned with salt. A very appetising vegetale paste is made of wellboiled haricot- beans, with the skins removed, mixed with cheese, butter, butter' and a little cream, seasoned with cayenne. Vanilla Cream,—Take half-pint double cream, one teacupful milk, loz gelatine, one teaspoonful vanilla essence, two tablespoonsful castor sugar. Soak the gelatine in the milk for some time, then dissolve in a- saucepan—this must be done gradually, not allowing the milk to come near boiling point, as some gelatines curdle the milk when heated too much. When the gelatine is dissolved let it cool without setting. Whisk the cream carefully until it is thick, stir in the sugar, vanilla, and cooled gelatine, mixing gently; when it is beginning to set pour into a mould that lias been rinsed with cold water, put aside to set, then turn out.