RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 22, 26 January 1929, Page 14

RECOMMENDED RECIPES

JAMS AND SWEETS

Apricot" Jain.—Peel' the apricots very thinly; cut them in two and.remove the stones: Weigh the fruit and allow an equal weight of sugar. Lay the apricots in large, flat dishes. Sprinkle over th'eni a few liandfuls of sugar (about a pound or so), and leave them for anight in, a coo) place. Next day put tho fruit and the syrup surrounding it into a preserving pan; place this at the back of the' stove, where it will not.boil, and Jet it stand till the. juice has run 'out of the fruit sufficiently to dissolve.the sugar, whiel) should be carefully '.vanned ' and gradually added to the apricots" after the pan has been put over the gas and fruit boiled up quickly, taking care that it does not burn. When done the jam will hang in large, thick drops from the edge of the spoon. . A few of the stones should bb cracked, the kernels blanched, and added to the jam at the last, allowing them to boil in it for a minute or two Let the jam stand off the fire for a few minutes, then-pour into hot jars. Skim parefully and"6fcir. This jam requires close attention.

Pig, Jain.—Put'the figs in a. basin of boiling water for a few minutes, then strain and remove the skins. Cnt off the stalk end,, which is always tough, and divide the figs into four or more pieces, according to size. Weigh and allow one pound of sugar to one pound of fruit. To each pound of sugar allow one pint of water, and boil together for some minutes to bake a syrup. Skim and strain it. Then put the figs into a basin and pour over them the syrup boiling hot. Cover and leave till,next day. The figs and syrup are now put in a» preserving pan and cooked gently till the fruit is quite soft. The juice of two lemons to each pound of figs may be-added. ; If liked, four ounces of green ginger may be tied in a niuslin bag and toiled with (.lie fruit, first'scraping the ginger well. This 'quantity is enough for 81b of figs. When the fjuit is soft, strain it front the syrup, and boil down' the latter until there;is only enough (o cover the figs. Roturn these to the pan and boil altogether for a few minutes. Pour into hot glasses. Cover next day.

,Peach and Pineapple Marmalade.— Seven pounds of poahes, one large' ripo pine, three lemons, one pound of sugar to every pound of fruit. Pare and slice tlie pinp, peel and stone the peaches, crack half the stones and remove the kernels. Put the peaches and pine into a preserving pan with just a little water to protect thr bottom layer, heat slowly to simmering boil, and afterwards cook gently ,tor about half an hour. Add the sugar gradually (so as not to reduce the temperature below simmering point), the strained juice of the lemons, and ker"nols. Boil gently for twenty minutes, skimming when necessary.

Banana and Lemon Souffle.—Three bananas, three eggs, one ounce sugar, half lemon. Peel the bananas and rub through a sieve. Add the grated rind and juice of ■ lemon, then the yolks of eggs, beaten until thick and lenion coloured, and mix with sugar. Beat the Whites of eggs until stiff and dry, and fold into above mixture. Pour into grenstd souffle mould :uid bake in a moderate oven, HOO degrees .Fahrenheit, until firm —45 minutes to CO minutes. Tt is usual to surround a mould with a double thickness of greased paper, standing 3in or 4in .above the rim to support tho'risen souffle.