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SEASONAL RECIPES.

GRAPE FRUIT JAM. Thinly pare the rind from two grape fruit, cut into sections, and scoop out the flesh. Remove the seeds, and place he pulp in a pan with the rind and a quart- of water. Boil for thirty minutes, strain, and then put the jiquor 'back in the ppn with 21b sugar. Stir over a gentle heat, and when the sugar has dissolved add half g dozen bananas that have been cut into thin slices with a silver knife. Continue to cook until the jam sets when tested on a cold saucer in the usual (way. A SAVORY SALAD. The newest, way to serve grape fruit salad is in the skin. Allow half a fruit for each person. Remove 'the plup and for a savory salad mix it with French dressing some sliced apples and little fragments of lettuce hearts. Heap the mixture in the skin, and pour over more French dressing.

GRAPE FRUIT MARMALADE. For every grape fruit allow one sweet orange and one lemon. After cutting the grape fruit in half and removing ithe seeds and the hard centre, slice it, the lemon and orange finely. For every cup of sliced fruit add three of water; let it stamd for twenty-four hours and then 'boil for thirty minutes. A cup of sugar is added for each cup of the marmalade. Boil for forty-five minutes or until it jellies.

ABERDEEN .SAUSAGE. A pound and a half of lean beef steak, .Mb ibacon, 1 onion; put all through mincer; 1 cup breadcrumbs, 1 egg, salt, pepper, arid mixed herbs. Add enough flour to keep together, flour into a roll, and .boil in a floured cloth for two hours. Hang up and dry all night, then remove the cloth and roll in breadcrumbs. Very nice for lunches, etc.

FISH FRITTERS. One breakfastcup .boiled fish, one egg, 4oz flour, salt and pepper to taste, one teacup warm water. Flake the fish; mix the volk of the egg with the water; make a smooth batter with flour,. yolk of egg, and water, add the white of the egg Ibeaten stiff; then fish and seasoning, drop the mixture in spoonfuls into smoking hot fat; fry till brown.

HOT POT. One pound meat, two teaspoons flour, one teaspoon salt, half-teaspoon pepper, 21b potatoes, two onions, water. Cut the meat into slices, dip each slice in the flour; peel and slice potatoes and onions; ( put a layer of meat- at the bottom of a pie-idisli, then a layer or ouions and potatoes, and so on until the dish is full; cover well with potatoes cut thickly; 'fill three parts full with water; steiw in a slow; oven for 2-i hours. COFFEE CAKE. One egg, IMb 'butter, three cups flour, one cup strong coffee, one teaspoon cinnamon, one teaspoon powdered cloves, 14 cups sugar, one cup raisins, two teaspoons cream of tartar, one teaspoon soda, one teaspoon grated nutmeg. ‘Cream .butter and sugar, beat in egg. add fruit and spices, then .coffee, slightly warmed, with soda dissolved in it; then flour and .cream of tartar. Bake in a good oven.

APPLE MOUSSE. Wipe and cut up 21)b of apples without peeling or coring them. Cook them with barley sufficient -water to cover, a dessertspoon of sugar, and a strip of lemon peel. Ruib through -a sieve and add -more sugar and the strained juice of a lemon. (Whisk the whites of four eggs to a stiff meringue, flavour with vanilla, and stir gradually -to -the apples when they are cold. Have ready a red jelly set in a plain, round tin about 2in deep. Turn it o-ut on a glass dish and pile tne apple mixture on the top. Sprinkle (with ping sugar or finely chopped glace cherries. The jelly may be set in small paper or china ramekin cases, one for each child, -and the apple mixture .piled over. The yolks of the eggs may be use-d for custard or some 6-ther dish.

“POACHED EGG-S” FOP THE 'CHILDREN. Moisten some slices of -Swiss roll or sponge cake cut in rounds with the syrup from, tinned apricots (halved). Place a large tablespoon of whipped cream on each slice and - then half an apricot, skin side uppermost, -to represent the yolk. SWISS APP-LE PUDDING. Sprinkle a well-buttered pie-dish thickly with breadcrumbs. Fill up -the dish with cooked apple pulp, nicely flavoured with cinnamon or any flavouring liked. Stew more crumbs very (hiekly over, dot little pieces of butter on top, and bake in a very moderate over for an -hour or more. Many other fruits can be substituted for apples. TREACLE TART. Bake your pastry on an open -tin or enamel plate in a good hot oven. When three parts done, -take out, fill in with treacle and put a good layer of breadcrumbs atop. Put Ibaick in >tho -oven to finish. N.B. —There should be enough crumbs to absorb the treacle. RABBIT EN CASSEROLE. Cut a rabbit into small joints and put in salted water for half an hour, then dry and flour well. (Line the bottom "of a pie-dish or casserole with them, then add rashers of ba-con, a layer of fine broad crumbs, a sprinkling of mixed herbs, and pe-pper and salt to taste. ’ Three parts fill the dish with the rabbit, cover to the top with milk, and bake in a slow oven for three hoirrs. POTATO .MERINGUE. Potato meringue is a nice way of using old potatoes. Take threequarters of a .pound of cold, -cooked potatoes; two eggs, two tablespoonfuls of white bread crumbs, seasoning of pepper and salt, and an ounce of •butter. Pass the potatoes through a sieve. Add the melted butter and the bread crumbs, yolks of eggs, and seasoning, and mix ('.veil -together. Bea t up the whites of the eggs to a stiff froth, stir -them in gently, and pile

the potato in a rocTtv heap on a greased ibaking tin. Bake for 15 ■minutes in a moderate oven, or until firm and lightly browned. A (S AVOUR Y OMELET. A small piece of butter, two eggs, one dessertspoonful of finely chojpped onion, 1} teacupfuls o!f milk, pepper and salt to taste. Melt the (butter in. (a pan and then add t'he onion. Fry for three minutes, but do not let it brown. ■Beat up the eggs in a bowl and add the milk and onion. 'Mix the ingredients well together with pepper and salt to taste, and pour back into the pan. When the mixture begins to get firm, cut in sections and turn over to brown both sides. •GOLDEN (SPONGE. Take If heaped breakfast eu.ps of flour, half breakfast cup golden syrup, jib butter of clear dripping, two tablespoonfuls of sugar, one egg, one level teasipoonful of bicarbonate soda, fouT tablespoons of milk, three tablespoonfuls ground ginger. Mix the flour and ginger, rub in the butter, mix in 6yrup and well-beaten egg, and last add milk and soda mixed. Beat well for a fe|w minutes, put in a greased basin, cover with greased paper, and steam two •hours. ROULETTES OF FISH. Ingredients: Half a pound of cooked cod, lib of mashed .potatoes, two' thin slices of bacon (streaky), 'one ( egg, frying fat. 'Remove all bones and skin from the fish, and mince. Mix with the potatoes. Fry the bacon and mince finely, add to the fish, season, and bind I with the yolk of the egg. Fonn into balls, brush over with the slightly beaten white of the egg, roll in bread crumbs, and Ifry in hot fat. Drain on soft paper and serve piled on each other on a hot dish. Garnish with fried parsley. MURIEL PUDDING. Take a teacup of flour, half teacup sugar, o-ne teaspoonful baking powder, 2oz of butter, one egg, and a quarter cup of milk. Grease a pudding basin and put about two tablespoons of jam rasberry for preference) at. the bottom. iMelt the butter, add the sugar, and beat the egg to a cream, then flour and milk, and lastly add baking powder; 'Pour over jam, tie a buttered paper over and steam ,for If hours. (Serve with a sweet sauce. ING A DELS. Mince some me'at finely (cold meat will do), soak two thin .slices of bread in milk, Ifry an onion in butter until brown. Add to the mince the soaked bread and onion, one dessertspoon of flour, seasoning, and a cup of mixed dripping and gravy. Fill a buttered cup with this, turn it into a baking tin, and repeat until all is used. Sprinkle each ineadel with crumbs and a little dripping, and bake half an hour. Serve very hot with gravy.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/HAWST19290831.2.114.1

Bibliographic details

Hawera Star, Volume XLIX, 31 August 1929, Page 17

Word Count
1,441

SEASONAL RECIPES. Hawera Star, Volume XLIX, 31 August 1929, Page 17

SEASONAL RECIPES. Hawera Star, Volume XLIX, 31 August 1929, Page 17

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