RELIABLE RECIPES
PIE-MELON JAM. Apologies to the reader who requested this recipe for Saturday. In a lastminute rush it was forgotten. To every lb. of melon allow Jib. of sugar. Cover the cut-up melon with half the sugar and let it stand all night. Cut up six small lemons finely and allow them to stand in their own juice all night. Next day boil all together with the rest of the sugar, adding lib. finely chopped preserved ginger and half teaspoon cayenne (optional) to every 121 b. of melon. Boil gently till it jells—about three hours. Two pineapples cut up with the melon instead of ginger and cayenne makes a delicious jam. PINEAPPLE, FIG, AND RHUBARB. 61bs. sugar, 1 large tin pineapple, 3J lbs. rhubarb, lAlbs tigs. Buy the best figs for this jam. Cut the pineapple into small pieces. Chop the figs. Wash and dry tho rhubarb and cut it into 1-inch lengths. Mix tho rhubarb, pineapple and figs in a bowl, add sugar, pour the pineapple syrup over, and leave till next day. Turn into a preserving pan and boil till it sets when tested — about three-quarters of an hour.
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Bibliographic details
Hawke's Bay Tribune, Volume XXII, Issue 148, 8 June 1932, Page 4
Word Count
192RELIABLE RECIPES Hawke's Bay Tribune, Volume XXII, Issue 148, 8 June 1932, Page 4
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