ENGLISH FOOD HINTS.

Auckland Star, Volume XLIX, Issue 166, 13 July 1918, Page 16

ENGLISH FOOD HINTS.

JAM FROM PRIED APRICOTS AND CARROTS. Ingredients: lib of grated carrot, i'" of dried apricots, loz of sago, lib ot sugar, a little almond essence to taste. Method.— the apricots for twenty-1 four hours, then boil with the carrot in I ' one pint of water, in which the sago • hats been previously snaked. Add (lie sugar, and .boil till clear, and flavour , with the almond essence. The water of dry apple peelings and cores, boiled in water till done, and then strained, . can be added to the above. T)n> jam is a perfectly wholesome one, and, 1 , see no reason why it should be unstilt- , able for your young children. ! SUGAR BE hi. i 1 ehoiilil certainly advise you to : grow sugar beet; it is a most useful vegetable. I am informed by the Ministry of Food that the green leal may be used as spinach, the spine of the l*af cooked like seakalo, and the root may be used as a vegetable much in the name way as ordinary beet. It i«l also used in puddings to sweeten, and a syrup, and also a rough .sugar may be I made from it. The beet will not be . ready till late autumn, but yon can' bottle fruit during the fruit season and make it into jam as you can save , sugar, and the fact that you can use the, beet sugar and syrup for all pudding sweetening enables you to save a considerable amount of sugar for jam.