COOKING HINTS.

Auckland Star, Volume LVII, Issue 138, 12 June 1926, Page 28

COOKING HINTS.

marmalade. j Orange Marmalade. s Nine Seville oranges, 2 sweet oranges, b 2 lemons, 81b loaf sugar, 9 pints cold . water. Cut the oranges / and lemons c across in thin slices, take out all the i, pips, and add the cold water. Allow to s stand 24 hours. Tie the pips in a muslin 3 bag and boil gently with the pulp for j about one hour, or Until it has reduced 1 by half. Stand aside till cold, then add - sugar and boil again until it jellies. I > Orange jelly can be' made from this _, same recipe. After boiling, Btrain . through a jelly-bag or clean cloth and _. allow to drip overnight. Measure the I juice, and to each pint allow lib of prel serving sugar. Boil this until it will _ set. Pour into sterilised jars and cover . when cold. • Bitter-Sweet Marmalade. ' One orange, 2 apples, 1 grapefruit or ! pporman orange, 1 lemon, lib sugar to 1 each pint of cooked pulp. Wash the ' fruit carefully; then cut the orange, " lemon and grapefruit in halves. Squeeze out the juice, saving the pips from the 1 orange and lemon, but discarding those 1 from the grapefruit, as they give a very bitter flavour to- the preserve. Tie the pipe from the orange and lemon in a , muslin bag; shred the rind finely, and > peel, core, and chop the apples. Mix - all the fruit together with the juice; '■ measure it, add three times the quantity - of water and allow to stand overnight. The next morning pour into a pre- • serving-pan and boil from 1 to 1$ hours, . until the fruit is cooked and the pulp • thick. Measure the pulp, bring it to i boiling point again, and to each pint add , lib of sugar. After the sugar has been added stir constantly until dis- ; I solved. Boil for about one hour, or until it will set when tested on a cold plate. Bottle in the usual way. Lemon Marmalade. Six lemons, 7 pints cold water, sugar. • Wash the lemons well. Invert a large dinner-plate, and on it cut the lemons in quarters through rind a_d pulp. Remove all the pips and put them into a small basin. Pour- on i pint of boiling water and allow to -stand for 24 hours. With a very sharp knife cut the lemons into fine slices; put them into a large basin and pour on the seven pints of water: let this stand for 24 hours. Next day strain the water from the pips into the other fruit, trying the pips in muslin and putting them With the fruit. Boil the whole until the lemons are tender and the water reduced by half, then measure the pulp and add ljlb sugar to each pint of pulp. Add the sugar to the pulp when boiling and boil slowly for 1J hours. Pour the marmalade into hot sterilised jars, and tie down. Poorman Qrange Marmalade. ' Four poorman oranges, 4 lemons, sugar, 2 quarts cold water. Put the fruit into a large saucepan with enough water to cover them, boil slowly until the fruit, is quite tender and can be pierced easily with a fork. Then remove from the gas and leave untouched overnight. Wash the lemons and cut them in half, squeeze out the juice and .strain into a-basin, then tie the pips in a muslin bag and put them with the lemon juice. Slice the lemon rind 'thinly and add 4t to the juice in the /Ijasin. Add „je, cold water and allow "to stand overnight. .■>.'Ne_t day, remove from the saucepan and throw the. water away, Cut the oranges in half; scoop out the pulp •from each portion and put into a pointed strainer or muslin bag. Squeeze '•out all the juice, discarding the pips and pulp, as they would give a very bitter -favour.' Slice the rind of the oranges •and put into a preserving-pan with the lemons. Boil this slowly until reduced to half. Measure the fruit and ,t_o each pint allow ljlb of sugar. Reboil and add the sugar. Stir constantly until It has dissolved, then boil slowly from 1 to 1J hours, or until the marmalade will set when tested on a cold -plate. > .Lemon and Quince Conserve. Five lemons, 7 quinces, 31b sugar. Wash, peel and core the quinces, then cover with cold- water and boil until quite tender. Grate the rind of the lemons, and cut the pulp into thin slices, discarding the pips. Strain the liquid from the quinces (saving £ pint to put with the fruit) and rub them through a sieve; then place in a preaerv-ihg-pan with the pulp and rind of the lemons. Add the sugar and boil slowly, ■stirring constantly, until the mixture sets when tested. Bottle and tie down. Three-Fruit Marmalade. The following recipe can be made* equally well with bitter ©r Seville oranges. Eight large oranges. 2 grapefruit. 3 lemons, 81b preserving sugar, 8 pints cold water. Cook the grapefruit as for poorman marmalade, removing the pulp, etc., in the same way. Wash the oranges and lemon's and cut them into quarters through pulp and rind. .Remove the pips and tie them in a muslin hag. Cut up the oranges and lemons into very thin' slices, using a sharp knife. Put the. juice from the grapefruit, sliced oranges and lemons into a large «bowl with the water and the pips. Allow this to stand for 24 hours, and the next day pour into a preserving-pan and boil slowly for about two hours, or until the quantity is reduced by half. Add the sugar, and stir constantly over a gentle heat until dis- . solved. Then boil the marmalade until it,will set when tested on a cold plate (about f to lj hours.) Orange Jam. Orange jam is a' sweet, thick preserve, and makes a welcome change from ordinary marmalade: 6 oranges, 1 lemon, i pint hot water, 21b sugar. Remove the peel from the oranges in large pieces. Cover with boiling water and cook until tender. Drain and scrape off the white pith- Mince the orange rind in a machine and grate that of .the lemon, cut the pulp into small pieces discarding all pips. Bring the hot water and sugar to the boil; add the fruit and cook until it has the consistency of thick syrup when dropped on a cold dish. Bottle and tie down. Boiled Rice. If a teaspoonful of lemon juice is.put . into quart of water in which rice is to be" boiled, this will tend to make the ' rice white and keep the grains separate when boiled.