HOUSEHOLD RECIPES.

Evening Star, Issue 18333, 21 July 1923, Page 9

HOUSEHOLD RECIPES.

SOME OF “ VIVA’S ” RECIPE* Marmalade. —II equired : 31b Poonn f oranges, four lemons, 91b sugar, fourteen cups of water. Cut up llio fruit, cover with tiro water, and leave standm;: overnight. Next night boil rip for two hours, then add sugar, and again bull tor ncany three-quarters of an hour, when it should have jellied. Apple-sponge Pudding. One and a-half brcakfaslcupfuls of Ilnur, one teaspoon fill cream of tartar, h.alftcaspoouful soda, ono teacupful milk, one egg, 2oz sugar, butler the size of an egg, stewed fruit. Method: Beat butter and sugar to a cream, add egg well beaten, then flour and milk alternately. Place the apples already slewed in a. piedish, add sponge mixture, and bake in a good oven for half an hour.

Batter for Fish or Apple.—Sardine or oyster or banana fritters.—Required : Two tablespoon fills flour, a little salt, one tablespoonful yolks and whites, one dessertspoon fill lemon-juice if liked. Mix gently, and pour in water (or milk) till the consistency of cream. Let this stand for a couple of hours if possible. Then lightly stir in, just before using, lire whites of the eggs well beaten until stiff. Dip in fish or fruit into tins hatter, and immediately fry in boiling fat. Drain on soft paper. If using aoplcs, etc., cut into rings, and just before serving dust, over with fine sugar. Pear Ginger.—Take a quantity of pears, allow Jib sugar to each pound of fruit, lib preserved ginger to every pound of fruit. Cut the pears into eighths, and cover with water, and stew until, soft ; warm tile sugar and add it, also the ginger cut small, and boil until clear, bornetimes only add two quarts of waterthat is. if the pears are juicy. The boiling usually takes about two hours. Apple ginger may ho made in the same way. Curried Beans.—lconic the beans overnight and put on to boil in the morning. Fry two apphs, two onions, (wo tomatoes, add a pint of stock, and thicken with a tablesponnful of ground rice, then add curry powder as for ordinary curry. Add beans, stock, etc., and allow to simmer until wanted. Servo with boiled rice round it.