RECOMMENDED RECIPES.

Hawera Star, Volume XLVII, 19 May 1928, Page 17

RECOMMENDED RECIPES.

.QUINCES IN SEASON. Quince Marmalade. —Sirin, halve, and core the quinces, and as they are peeled throw the pieces of fruit into cold water to keep their colour. Put the cores and peels ip to a saucepan, cover with water, and boil until they are pulped. Squeeze through a clean cloth, ancl get as much juice as possible. Cut the fruit into thin slices, and add 21b of the fruit and lib of sugar to each pint of juice until the liquid is finished. Then add lib of sugar to every remaining pound of fruit. Bring to the boil quickly, and then let it cook slowly until the marmalade is a nice fed colour. Quince Preserve.—Halve, core, and pare some quinces and put them into a large saucepan. Cover with cold water, put the lid on, and bring slowly to the boil. When quite soft put the fruit through a sieve, and mix with the syrup. To each pound of this pulp allow lib of sugar. Put back into a preserving pan, and stir constantly until boiling. Simmer gently for one hour or until the preserve will set when tested on a plate. Put into jars and fasten down with soft paper ..pped in boiled starch. Quince Mould.—Gut up three quinces of medium size, and put into a saucepan with one quart of water and one cupful sugar. Simmer gently until the fruit is bright red. Lift out the fruit, and add three dessertspoonfuls of powdered gelatine to the syrup., which should measure about a quart.. Stir till dissolved. Put the fruit into a mould, and strain the syrup over it. Serve with cream or custard.