BITTER, SWEET CONSERVE
■This dish is novel and appetising. One grapefruit and two pounds of rhubarb are required for its. making. Peel the grapefruit, removing every particle of white skin, and cut tho pulp in small pieces, rejecting all seeds. Cut the rhubarb also into small pieces and mix the fruits. Place them over the fife to cook verv gently for an hour. * Meantime grate the rind of one lemon and one orange and squeeze the juice from them. When the fruit has cooked to a very tender, pulpy mass, measure it and add an equal quantity of sugar with the orange and lemon pool and juieo. Simmer slowly until clear and trans parent. Pour into small jam pots for storing away.
This bitter-sweet conserve is very fine served with cottago cheese and chopped nuts. It may bo mixed with these ingredients and spread between small unsweetened crackers, or eaten as a relish after luncheon or supper.
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https://paperspast.natlib.govt.nz/newspapers/MT19331002.2.4.9
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Manawatu Times, Volume LIV, Issue 7276, 2 October 1933, Page 2
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157BITTER, SWEET CONSERVE Manawatu Times, Volume LIV, Issue 7276, 2 October 1933, Page 2
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