Try Some of These—

Evening Post, Volume CXVI, Issue 19, 22 July 1933, Page 9

Try Some of These—

Scots Marmalade.—Finely slice eight iitter oranges, two sweet oranges, and two lemons. Cover the pips with one pint of cold water and the sliced fruit with nine pints. Leave for twenty-four hours, strain the pip water into the other mixture, and boil quickly for one and a half hours, or till the rind is tender. Then stir in ten pounds of sugar and boil for half an.hour, or till the marmalade will set.

Hasty Soup.—lnstead of cutting the vegetables into slices or dice, quickly grate them into the stock as finely as possible and pass the onion or onions through a lino mincer. Bring to the boil and simmer for about fifteen minutes while the rest of the dinner is being prepared. This soup need not bo strained.

Orange and Grapefruit Marmalade.— Take two grapo fruit and add sufficient sweet- oranges to make three and a half pounds. Finely slice all the fruit,' removing this pips, and cover with eight pints of cold water. Leave for two days. Then put into the preserving pan and boil quickly for about an hour. Leave for a day and then add six pounds of sugar arid boil till icady to set.

Creamy Curd.—Carrot curd is another unusual and quickly-made preserve. Boil lib of carrots until soft, strain, and mash with a nut of butter. Add aib loaf sugar, and the juico and grated lind of two lemons. Cook until it is creamy, then pot in the usual way. Carrot Jam. —Scrape lib carrots, cover with cold water, and boil until soft. Add the grated rind of a lemon and ljlb of loaf sugar, and boil and stir for 20 minutes. Add the strained juice of the lemon and six sweet and six bitter blanched almonds. Put into dry jars and, when cold, tio down with greaseproof paper brushed on both sides with the white of an egg. Apple Sauce.—Duck and roast pork are both rather rich. A smooth apple sauce makes them easier to digest. The old-fashioned way of making applo sauce, which is the best, is to pare, core, and slice some apples, put thorn with a dessertspoonful of water into a stone jar, place this in a saucepan of hot water, and simmer until the fruit is tender. Then mash them with a fork, add a little sugar and beat in a nut of butter. Some people like a very little grated nutmeg, but is is a matter of taste.

Cinnamon Biscuits. —Cinnamon biscuits need a teaspoonful of powdered cinnamon, 6oz of flour, 3oz each of butter and castor sugar, and one egg. Beat the butter and sugar to a crcani. Sieve the flour with the cinnamon and add gradually to the butter and. sugar. Beat the egg and add to make it stiff paste. 801 l out, cut into rounds, and bake in a moderate oven for about 15 minutes.

Oatcakes. —Oatcakes aro really best with cheese, but astonishingly good too with jams and marmalades, or with cream and jam in the Cornish manner. For these you want Boz of self-raising flour, loz lard, 2oz butter, a pinch of salt, a breakfastcupful of rolled oats, and just enough milk to moisten. Bub the butter and lard into the sifted flour. Add the oats and salt and mix well, adding the milk to moisten. 801 l out very thinly, cut into rounds, prick all over with fork or biscuit pricker, and bake on buttered baking sheets for about fifteen minutes in a moderate oven. •

Sweet Orange Jelly.—Take ten sweet oranges and two tangerines without their peel and two sweet oranges with their peel and roughly cut up all without allowing the juice\to escape. Remove the pips and put the remainder into the preserving pan with, a pint of cold water. Bring to the boil and simmer till the quantity in the pan is reduced considerably. Then strain through a sieve covered with muslin, measure the juice, and take a pound of sugar to a pint of juice. Return the juico to the preserving pan, bring to the boil again, add the sugar, and boil till the jelly will set.

Coconut Biscuits. —Coconut biscuits are made with 2oz desiccated coconut, 2oz castor sugar, one white of egg, and a teaapoonful of flour. Tho coconut must be finely chopped and mixed with tho flour and sugar. The whito of egg is whisked, stiffly and added. The mixture is placed on squares of wafer paper placed on a dry tin and baked for 20 or 30 minutes in a slow oven till firm. They are cooled on a sieve, and when quite cool tho surplus paper round the edges is broken off.