COOKERY NOTES.

Auckland Star, Volume LIV, Issue 89, 14 April 1923, Page 24

COOKERY NOTES.

j SOME PASSION FRUIT, RECIPES. 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 ol 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 FRUIT AN© TOMATO j CONSERVE. Six dozen passion fruit, 81b firm, ripe tomatoes; cut passion fruit in halves and scoop out the pulp and seeds; take the skins and put in preserving pan, I cover with water, and., boil quickly for j one hour. Strain the ekins from the liquor, saving the latter. Pour boiling water over the tomatoes to remove the I skins. Measure the liquor in which the skins were boiled, allowing 1 pint te equal lib. Put in the tomatoes; the weight of these is known. Measure the pulp and eeeds that were scooped out of the fruit, and put this in a muslin bag, so as to be able to easily remove the seeds. Allow lib of sugar to each pound or pint of fruit and liquid, 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 ripe tomatoes, cut in small pieces.' Return the mixture Jo the water in which the passion fruit was boiled, and 'boll the whole till tender. Strain aa for jelly, add *ugar in proportion, lib of sugar to 1 pint of liquid. Boil for half to threcj quarters of an hour, then pour into iars. PASSION FRUIT JAM, I Cut the passion fruit in half, add a I little water, and boil until skins are perfectly soft. Then pulp through a colander, and to each pound of fruit or pint of juice allow "lb sugar, and bo'l till stiff enough.