CHOICE RECIPES.

Auckland Star, Volume XLIX, Issue 71, 23 March 1918, Page 16

CHOICE RECIPES.

APPLE AND PASSION FRUIT JAM. Three or four dozen passion fruits, 41b sugar, 41b apples. Boil and strain the passion fruits, peel and core and slice the apples; add very small quantity of water, bring to the boil; put in tbe passion fruit juice, add the sugar, and boil hard for half an hour, or until it jellies. PASSION FRUIT AND TOMATO CONSERVE. Siz dozen passion fruit, 81b firm, ripe tomatoes; cut passion fruit in halves and scoop out»the pulp and seeds; take i the skins and put in preserving pan, cover J with water, and boil quickly for one hour. '.Strain the skins from the liquor, saving ! the latter. Pour boiling water over the tomatoes to remove the skins. Measure the liquor in which the skins were boiled, allowing 1 pint to equal lib. Put in the tomatoes; the weight of these is known. Measure the pulp and seeds that were > scooped out of the fruit, and put this in a muslin bag, so as to be able to easily j remove the seeds. Allow lib of sugar Ito each pound or pint of fruit and liquid, j and boil quickly for an hour and a half.

PASSION FRUIT HONEY. Take several dozen ripe passion fruit, according to the quantity required. Boil for ten minutes in just sufficient water to cover. Take out and .remove shells, which will come off like egg shells. Add to the pulp an equal quantity of rjpe tomatoes, cut in small pieces. Return the mixture to the water in which the passion fruit was boiled, and boil the whole till tender. Strain as for jelly, add sugar in proportion, Jib of sugar to 1 pint of liquid. Boil for half to three-, quarters of an hour, then pour into jars. PASSION FRUIT. AND GREEN. TOMATO JAM. Take 61g of green tomatoes, cut them ,up, then add the insides of three dozen _passion fruit; weigh the whole, and to each pound of fruit allow 31b of sugar. Boil till it jellies. PASSION FRUIT JAM. Cut the passion fruit in. half, add a little water, and boil until skins are perfectly soft. Then pulp through a colander, and to each pound o£ fruit or pint of juice allow |lb sugar, and boil till stiff enough. INQUIRY FOR RECIPE FOR USING PASSION FRUIT.

We have to thank our numerous readers who 60 kindly placed their experience at our disposal by sending along their recipes for tho above. Many rer ccived were very similar, but we have, however, picked out the most useful and promising, and hope tbe passing of them on through these columns will benefit those of our readers who have fruit to spare and we.c unable to find a means to use it. We have tried some of the recipes ourselves, and were surprised at the delightful, unuaual flavour, somewhat resembling pineapple, and found them a welcome change. The colour is not the least amongst the charms, being of a beautiful deep amber.