RECOMMENDED RECIPES

Evening Post, Volume CXII, Issue 152, 24 December 1926, Page 14

RECOMMENDED RECIPES

LOGANBERRIES AND COOL DRINKS,

Loganberry Shortcake.—Stew 3 cups of loganberries and 1 cup of sugar (water is not necessary) for about 10 minutes. Sift 2 cups of self-raising flour and a pinch of salt, and rub into it 2 tablespoons oLbutter or good dripping. Mix to a fairly soft dough with about three-quarters of a cup of cold milk; knead and roll out lightly. ; Loganberry Jam.—Choose firm, not quite ripe, berries and pick and wash them carefully. Put into a pan with a few spoons of water, bring slowly to the .boil, and boil about 15 minutes. Then add the sugar, allowing lib of sugar to ,11b of fruit, and boil quickly, stirring constantly, for about another 10 minuted, or until a little tried on a eaucer will jelly. Bottle while hot. Using the same method, a mixture of strawberries and loganberries makes a delicious jam.

Logcabeny Meringue Pie.—Lino a deep plate with a good short pastry, glaze with egg and bake about 15 minutes in a Iml oven. Stew 2 cups of loganberries in their own juice with 1 cup of sugar. Pour on to the pastry and pile over it a meringue made by whipping 1 or 2 whites of e.izt:,; with 2 tablespoons of sugar. Lightly brown in the oven, and serve either hot or cold.

Loganberry Trifle.—Stew loganberries a--above, using a little water. Pill a glass dish with alternate layers of stale spoil"-.-cake and the cold stewed berries. Lo'1-. stand until the juice is well soaked into "the cake crumbs, and pour over a little boiled custard. Pile whipped cream on top and decorate with some of the largest fresh berries.

Loganberry Sponge.—Thrce-iiuavters fill a piedish with alternate layers of berries and sugar. Cook about 10 minutes on top ot the slove. Cream together half-cup of butter and three-quarters of a cup of sugar ™' beaten egg, mix well, and stir in lightly :% cups of sifted self-raising flour and enough milk to make a mixture that will just drop from the spoon. Pour it over the hot fruit and bake '20 to 30 minutes in a moderate oven. Sprinkle with castor sugar and servo hot or cold. Orangeade.—Peel the rinds of two oranges so thinly n» to be transparent, as the pith makes it bitter. Put rinds into a jug, add strained juice of oranges, four lumps of sugar, and one pint of boiling water. Cover and leave until cold, and strain. To serve put one- tablespoonful of chips of ice in the tumblers, add a slice of orange, and tiny piece of borage or verbena, fill up with orangeade, and, when icy cold, serve with two straws.

Lemon Syrup (for keeping).—6 pints water, 31b white sugar, %lb tartaric acid, 2 whites of eggs, oil of lemon l%dr. Boil sugar and water and leave until quite cold. Pour the oil of lomon on to tho tartarie acid and stir immediately into the syrup, and theu add the stiffly whipped whites of eggs. Leave for a little while, until the froth lias gone down slightly, then bottle, using well-fitting corks. Use about two tablespoonfuls to a tumber of water- Add some chjpped ice. This syrup wnl keep a long Mra'e.