RECOMMENDED RECIPES

Evening Post, Volume CVIII, Issue 84, 5 October 1929, Page 19

RECOMMENDED RECIPES

' CBEx\E JELLIES Clear, sparkling jellies are always popular, and add considerably to the appearance of any dinner table. They are easily made, and, with a little practice and care, even amateurs can'attain success. • In order to avoid cloudy jellies the following points should be noted: —Always have everything perfectly clean: take care that there is not a speck of flour on the scales or any of the dishes; rub the eggshells carefully and wipe the lemons; let the jelly settle well before straining; do not stir the jelly while straining it. To prepare a jelly bag for use, pour boiling water through it, and squeeze well afterwards. Then pour the jelly in, pouring back' what runs through first. If not clear the first time, repeat. Bo careful to keep the cold air from the jell}' bag, or the jelly will set before it has cleared properly. j "When turning out jelly, have beside j you a'largo basin of warm water, a clean -cloth, and a dish on which to place the jelly. Dip the mould into the water for a second or two, take it out, and dab it with the cloth. Put your right hand on the top of the mould, and your left underneath. Shake the jelly gently until you feel it on your left hand. Put your hand on the dish,draw it gently from under the jelly, then take off mould carefully. Lemon Jelly.—For one quart of jelly peel four lemons very thin, and then

cut them ia halves. ' Squeeze* out the juice, and strain it iuto a saucepan with -h\b lump sugar, a small piece of cinnamon,:four cloves, and about eight drops of saffron yellow. Break two raw eggs, put the white and shells into the pan with other ingredients. Then take a fork aud whisk all together. Add 1 quart of hot water, and 1-Joz loaf gelatine. Put on the stove, and when it boils pass through a jolly bag, warmed by pouring about a quart of boiling water through it. When a little of the jolly has passed through, see if it is clear. If not, -put it back again, and continue doing so until it runs clear. GINGER IN COOKERY. Tlio use of ginger, both in medicine and cookery, are valuable, and have been known for centuries. It is said that even as far back as the fourteenth century a kind of gingerbread was made in England. It was a mixture of rye flour, honey, ginger, and spice. Cakes and sweets containing ginger are considered wholesome, as it is a stimulant to tho digestive organs. Gingerbread pudding.—Mix Jib flour with i to 6oz (according to richness required) of finely chopped suet. Add one piece of chopped candied peel, ti targe- teaspoonful of ground, ginger, -Jib treacle, i pint milk in which has been dissolved -t teaspooir carbonate of soda, and one well-beaten egg. Beat :ill ingredients well together, pour into ti well-buttered mould, tie over firmly with a well-buttered cloth, and boi! for 11 hours. Let steam escape before nmnoulding the pudding, and serve with a sweet sauce. ... Gingerbread Loaf.- —Put . IMb flour into a basin, .mix it with 4oz sugar, loz ground ginger, and \oz, of ground allspice; .warm, -Jib of; butter and. add it, with lib iof treacle, to tho dry ingredi-ents;-mix -well. Make -J.pint of milk just-warm; dissolve-in-it one teaspoon carbonate, of soda, and-with if, and 3 well-beaten. , eggs,.--make mixture as above into a smooth dotlgh. Add some thinly-sliced- candied 'orange, peel, ; pour it. into a well-greased' cake tin, and bake in a moderate oven for 1$ hours. Let the cake stand on the table ■ fiveminutes before taking it out of the tin, then place on a siovo till cold. This cake is improved by keeping for a fewdays before eating. . • - ■ '