COOKERY NOTES

Auckland Star, Volume L, Issue 64, 15 March 1919, Page 20

COOKERY NOTES

r i A correspondent has asked for a recipe t for making fig jam and passion fruit ■ jam. The following is an Australian re--1 cipe where figs are very plentiful: Stalk , and peel the figs and weight them. To r every pound of fruit allow jib. of crys- , tallised sugar, and the rind and juice of t half a lemon. Put the sugar into a 3 preserving pan with a little water, and j make a thick syrup. Then place in the I prepared figs. Boil and skim thoroughly. x Meanwhile peel the lemons and boil the j rind in plenty of water until quite eoft. t Cut this up finely, and add with the r strained lemon juice. Cook until the j jam is quite thick and of a golden colour. . Instead of lemons, ginger may be used , as a flavouring, but the lemons certainly produce the better results. Store the jam in a dry, dark place. . Preserved figs are very nice for chily dren, and with a little trouble the house- \ wife can crystallise figs for her family, and they will be much appreciated. Take l}lb. of sugar and two-thirds of a pint !of water. Boil these together until of ' the degree known as the " ball." This is ascertained by testing the syrup as fol- ■ lows: Place, a few drops in a teaspoon, ' and when a little has been cooled, dip a. ' finger in th P syrup. If a ball can be formed by rolling between the/finger and ; thumb it is ready. Drop the figs into ; the syrup, heating very slowly after the fruit is added. Roil for two minutes, '■ then lift out the fruit and drain it well. • Have ready a flat pan or board sprinkled ' liberally with granulated sugar. Lay the figs on this in layers, and place in the sun to dry. They will take at least two days if the sun be not very hot. When dry make a syrup as before, add ' figs, and stir until the sugar commences ' to "grain" and to cling to the fruit. '< Set aside the pan with the fruit in it ; until cold, then lift out the figs, • flift sugar over them, and again place in the sun to dry, turning them from • side to side. When quite dry arrange in boxes with waxed paper in between. PASPIOK FRUTT JAM. Three or foui* (Jozen passion fruits, 41b. sugar. 4ib. apples. Boil and strain the ; ' passion fruits, peel and core and slice the apples, add a very small quantity of water, bring to the boil, put in "the passion fruit juice, add the sugar, and boil hard for half an hour, or until it . jellies. ! PASSION FRUTT HONTTF. ' j Take several dozen ripe passion fruit, ' according to quantity required. Boil for ten minutes in just sufficient water to ; cover. Take out and remove shells, ; which come off like egg-shells. Add to the pulp an equal quantity of ripe 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 one pint of liquid. Boil from half to three-quar- ■ ters of an hour, then pour into jars.