FOR THE HOUSEWIFE.

Auckland Star, Volume XLVI, Issue 72, 25 March 1915, Page 8

FOR THE HOUSEWIFE.

SEASONABLE RECIPES AND i ......•_! Hints* : ...-« : - I QUINCE RECIPES. QUINCE BLANC-MANGE. Simmer two pounds of quinces in four 'pints of water until they are quite I tender, then set theni by in a bowl with j the liquor until the next day. Then put ; them through a jelly bag (but be sure j not to press the fruit). To every pint lof juice put nine ounces of fine sugar, and stir the whole over a. clear fire until the juice falls in a jelly from the spoon (skimming carefully). Now pour the boiling jelly very gradually to half a pint of cream, stirring it quickly together as they are mixing, and continue to stir until nearly cold. Then turn into a mould and put aside to stand until next day. Turn out into fancy dish, and decorate with any bright coloured jelly. QUINCE PUDDING. After paring six large quinces, scrape the fruit to a pulp and add to it half a pint of rich cream and half a pound of fine sugar, stirring them together very hard. Beat the yolks of seven eggs and the whites of two (whipped to a stiff froth), and stir them gradually into the mixture. Bake in a buttered dish threequarters of an hour -, sprinkle sugar over it when cold, and serve. PREPARATION OF JELLIES. EASILY-MADE DISHES. It is popularly supposed that making a jelly is a most troublesome matter, and where there is a laTge family, and the catering has to be done on a somewhat extensive scale, such a thing as a homemade jelly is never attempted. This is a great pity, because there are numberless jellies, quite inexpensive, which take far less time to make than, say, an apple tart or an ordinary boiled pudding. Of course, one would not advise the busy woman to try her hand at clarifying a jelly, which has to be watched carefully, and strained, etc.; but the clear jelly is no nicer to eat—in fact, very often not as delicate in flavour as some of the simpler kinds. Instead of moulding a jelly, it makes a nice change to pour it into a glass dish, or into small jelly or custard glasses; it is then possible to leave out half the quantity of gelatine— a wrinkle those who have to consider ways and means will welcome. Gelatine, though easily digested, and extremely useful in many ways, is not very nourishing, so that if a part of it is omitted from a dish it docs not alter the food value to any great extent. FIG JELLY. Ingredients: $lb figs, 1J pint water. }oz gelatine, 2ozs castor sugar, 1 lemon (rind grated, juice strained), a few drops of cochineal. Method: Put the figs, castor sugar, grated lemon-rind, and water in a stewpan, and let them simmer very gentiy till the figs are tender. Take out the" figs, cut them into small pieces, and remove any hard stalks. Dissolve the gelatine in a little of the syrup, strain, and add it to the remainder of the syrup. Put in the chopped figs and the lemon juice, and put the mixture away in a cool place till it begins to thicken, stirring it occasionally. Pour it into a wetted mould and leave it till firm. Dip the mould in and out of hot water, and turn the jelly into a glass dish. Serve alone or with custard. ; EGG JELLY. Ingredients: J pint water, 6oz loaf sugar, 2 lemons, 2 eggs, Joz gelatine. Method: Wipe and peel the lemons thinly, squeeze and strain the juice. Put the gelatine in a saucepan, add to the sugar, lemon-peel, lemon-juice, and water. Beat up the eggs, add them to the other ingredients, and stir over a moderate fire till the gelatine is melted, but be careful not to let it boil. Kinse out same small dariol moulds (or one large mould) with water, fill with the mixture, and leave them to set. When firm turn out the jellies, arrange them in a glass dish, reserving one for chopping. Sprinkle a piece of paper with cold water, chop the jelly on it, and sprinkle the chopped jelly in the bottom of the dish, around the small shapes. ORANGE JELLY. ' Ingredients: * pint orange juice, juice of two lemons, 2ozs castor sugar, J pint water, Tind of three oranges, joz gelatine. Method: Wipe and peel the oranges thinly, put the rind in a stewpan with the sugar, water, and gelatine. Stir Over tlfe fire till the gelatine is dissolved, cover the pan, stand on one side, and leave it to infuse for ten minutes. Strain the mixture, add the orange and lemon juice previously strained, mix well, and pour into a wetted mould. When firm, turn out and serve. If liked, arrange some sections of skinned and seeded oranges in a glass dish, and pour the jelly whilst liquid over them. COFFEE JELLY. Ingredients: J pint strong clear coffee, ioz gelatine, } pint water, 2ozs sugar. Method: Put the water, gelatine, and sugar in a small stewpan, and stir over a gentle heat till the gelatine is dissolved. Strain the mixture into a basin, add the coffee, stir well, and pour into a wet mould. When set, turn out and serve alone or with cream or boiled custard. APPLE JELLY. Ingredients: lib apples, }oz gelatine, 1 lemon, 4oz sugar,! pint water. Method: Peel and core and cut the apples into small pieces. Grate the lemon rind, squeeze and strain the lemon juice. Put the apples, lemon rind, lemon juice, sugar, and water into a stewpan, and simmer gently till "the apples are tender and in a pulp. Rub them.through a fine sieve. Dissolve the gelatine in two tablespoonfuls of extra water, strain, and add it to the apples. Rinse a mould with cold water, pour in the apple mixture, and put It aside to cool. When fins, turn it out' and-serve. , RHUBARB JELLY. Ingredients: 1 quart rhubarb (measured after, cutting it up), £ pint water, juice of one lemon, grated rind of half lemon, 2 tahlespoonfiSs water, lib sugar, Joz gelatine, cochineal. Method: Wash, skin,, and cut into lin lengths sufficient rhubarb ta. fill a, quart basin. Put it into a stewpan with the sugar, the juice and grated rind of lemon, and a . quarter of a protj of - Water, I Sinnner-very gently until the rhubarb is thoreugHyrwirad,. T&BaQl#&sm gelatiaa ,in two tahlcspnanfuls; of "water, andadtflfcto ibtrfitqlmtl-. A»t **»rin«--< tu*e far-a fosr-inimries, eolonr-itrwitlra Yew drops of cochineal ; and ponrtt into. a -vet mould. When act, turn it out and