Housewife's Cellar...

Press, Volume XCVII, Issue 28699, 24 September 1958, Page 3

Housewife's Cellar...

Lemon Wine Lemon wine has one of the most pleasant flavours of all home-made wines, and is one of the easiest to make.

This recipe, from Mrs GennqryTaylor’s “Easymade Wine and Country Drinks,” can be used six months after bottling, but it is better if kept for nearly a year.

6 lemons 1 gallon cold water 31b sugar |lb raisins

Wash the lemons and peel off the yellow rind very thinly so as not to get any pith left on it. Put the rind into a large saucepan or preserving pan with a gallon of cold water. Bring it to the boil and simmer for 20 minutes.

Squeeze the juice of the lemons into another bowl containing the sugar and raisins. Strain the water off the lemon peel on to the sugar and raisins, and stir well with a wooden spoon till the sugar has dissolved. Cover the bowl and leave it to stand for sjeven days, stirring £aily. Then strain it through a piece of muslin and bottle. Cork the bottles loosely till fermentation has finished. After about a month you may need to add about a teaspoon of sugar to each bottle.

Apricot Rice Meringue Dried apricots begin to come into the housekeeping picture these days for they are such an easy way of carrying summer sunshine over into colder weather meals. Only a handful of apricots is needed to make this most delicious hot pudding which will serve five or six people easily. It is a delightful fruity base with a meringue topping and simplicity itself to make. This is a family pudding with a festive air

1 cup chopped dried apricots 4 cups of water 1 cup sugar Small pinch salt 5 rounded tablespoons rice flakes 2 eggs (separated). I teacup sugar Soak dried apricots in cold water for 1 hour or longer. Drain off the liquid, reserving it and with scissors cut the dried apricots into very small pieces. Make liquid up to four breakfast cups with water for water and any left over fruit juice available). Add half a breakfast cup of sugar and a small pinch of salt. Cook until the apricots are just tender, then sprinkle in five rounded tablespoons of rice flakes Cook, stirring frequently, until clear Remove from the heat and beat through two egg yolks Turn out into ° wide open ovenware dish. Whisk 2 egg whites until very stiff, then sprinkle in half a teacup of sugar and continue whisking until stiff. Spread out over the hot mixture and bake ir a moderate over until the meringue is set and tinted palf golden.