COOKERY NOTES.

Auckland Star, Volume L, Issue 70, 22 March 1919, Page 20

COOKERY NOTES.

A correspondent asks how to make raisin wine. To each pound of raisins allow one gallon of cold water, 211b of good- preserving sugar, and one tablespoonful of yeast. Method:. Strip the raisins from the stalk, put them into a lnrp;e boiler or copper with the water, simmer gently for about an hour, then rub them through a sieve. Dissolve the sugar in the liquid, and add the pulp and yeast, let the vessel stand covered for three days, then strain the liquid into a caak. Bung loosly until fermentation ceases, then tighten the bung, and allow the cask to stand for at least 12 months before racking off the wine into bottles. -APPLE AXD PASSION FRUIT JAM. Three or four dozen p.ieeion fruits. i 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 the passion fruit, juice, add the sugar, ami boil hard for half an hour or until it jellies. PASSIOX FRUIT AXD TOMATO i CONSERVE. Six dozen passion fruit, 81b firm, ripe tomatoes: cut passion fruit in halves and ficoup out the pulp and seeds: take the skins and put into a preserving i pan, cover with water, and boil quickly I for one hour. Strain the skins from ; liquor, cave 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 1 pound. Put in the tomatoes, the weiirht of these is known. Measure the pulp and seeds thnt were scooped out of the fruit, and put this in a muslin bag. so as to be able to easily remove the seeds. Allow 1 pound of sugar to each pound or pint of rruit and liquid, and boil quickly for one hour and a half. PASSION FRUIT AXD GREEN TOMATO JAM. Take 61b of green tomatoes, cut them I up. then adrl the insidej of three dozen j passion fruit; weigh the whole, and toj ench pound of fruit allow three-quarter' pound of sugar. Boil till it jellies. j EGGLESS MAYONNAISE. Take a small basin and pour half a tin of the best condensed milk into it. add quarter teaspoon mustard, a pinch of i salt, pepper to taste, a tablespoon cf sugar, one teaspoon olive oil, added drop by drop, and well stirred in (oil can be omitted if desired), and one teaspoon vinegar. Mix well together and put into a mayonnaiee jug. and use when the lettuce is served. If poured over the lettuce and allowed to stand, it is apt to take the freshness from it. ESCHALOT VINEGAR. Hea-t a pint of vinegar. Pour it over a quantity of chopped-up eschalots. Let it stand a week. Then strain and bottle for use. This i e very good for salads.