THE RIGHT RECIPE

Evening Star, Issue 21090, 30 April 1932, Page 21

THE RIGHT RECIPE

SOME UNUSUAL PRESERVES Ginger P/larmalade. Drain the syrup from a 21b jar of finger and chop the ginger finely. Heat the syrup with a pint and a half of water and a pound and a half of loaf sugar over a slow lire, and stir until it becomes thick and syrupy. Add the chopped ginger, together with a teaspoon ful of ground ginger, and continue boiling until it sets when tested. Marmalade from dry ginger is made by first chopping a pound finely and soaking in a quart of water lor twenty-four hours. Then boil until tender—about three-quarters of an hour. Add two pounds of sugar and the juice of a lemon, and continue boiling for about another hour, when it should set. Melon and Cape Gooseberry Jam. Three pound capo gooseberries, 41b pio melon (chopped finely, minced is better), one quart water, 31b sugar to each pound fruit. Cover sugar over melon and stand all night. Next morning add water and capo gooseberries and boil till thick, and will set (not Jess than one and a half hours). Winter Jam. Six apples, six bananas, four lemons, and four oranges, eight pints of water and fib of sugar to each pound of fruit. Peel, core, and cut up the apples, peel and slice the bananas, slice the lemons thinly, and remove the pips, peel the oranges and cut up the pulp only. Put all the fruit into a pan, add the water, and boil for two hours. Then add the sugar aud boil till it jellies, about three hours. Very delicious, Grape Fruit Marmalade. Weigh four grape fruit and two lemons, then cut them into quarters, squeeze out the juice, remove the pulp, and cut it in small pieces, and slice the peel finely. To save time, the peel can be put through a mincer instead of being sliced by hand. Put the peel, pulp, and juice into a large bowl, and for each pound of fruit pour over one and a half pints of cold water. Also put in the pips, tied up in a small muslin hag. Let this stand all night, and next day boil gently until the rind is tender and transparent looking. Leave to stand for another twenty-four hours. Take out the pips, measure the marmalade, and allow 11b of preserving sugar to every pint. Add the sugar, stir until it dissolves, then boil fast until it sets when tested, removing any scum. Put into pots and cover. Apricot and Pineapple Preserve, Two pound dried apricots, one tin pineapple, 4Jlb sugar, twelve cups water. Soak apricots in the watei roi thirty-six hours. Cut the pineapple into cubes and add with the syrup to the apricots and water. Put on to boi , and then add sugar. Cook about halt an hour, or until a good consistency when tried on a saucer. Quince Honey. Five quinces, pared and grated, one pint of water, 51b of sugar. Let the sugar and water come to the boil, then stir in the grated quinces and boil tor twenty minutes.