SPECIAL “TRIBUNE” RECIPES

Hawke's Bay Tribune, Volume XXIII, Issue 107, 19 April 1933, Page 10

SPECIAL “TRIBUNE” RECIPES

HELPS FOR H.B. HOUSEWIVES. EASY APPLE JELLY. It is wonderful how economically fruit can bo used. When stewing apples for pudding from fairly green apples, place all the cores arid peels in another saucepan. Barely cover with water. Boil till mushy. Then strain the liquid off through' a gravy strainer or soup strainer. To every cup of liquid add 1 cup of sugar. There will probably only be 2} or 3 to 4 cups of liquid. Boil sugar and liquid. Remove scum. Cook till some tested on a cold plate sets—about } an hour. This week four little pots of apple jelly and 4 little pots of quince jelly resulted from simply utilising the peels and cores of fruit for stewing. PEAR GINGER. 121bs. pears, 21bs. preserved ginger, 31bs. sugar to every pound of fruit. Prepare the fruit and cover with the sugar. Stand over-night. Next morning pour off the syrup and boil with the cut ginger for 10 minutes. Skim well. Thon add the pears and cook gently till the pears are transparent and the syrup thick. Remove nil scum. Put in air-tight jars. Half the recipe may be taken if these quantities make too much for a small family. PEA SOUP. 1 Take 2 quarts of warm water or stock, -fib. split peas, some bacon rind,

lean bacon or ham bone, a little celery and one onion. Boil slowly, 4 hours. Put loz. of butter in tho frying pan, melt it. and add a dessert spoon of flour and stir for 2 minutes without letting it colour. Then add it to the soup, stir, boil up. Add pepper and salt to taste. If celery is not available use mint instead, finely chopped up. Serve with tiny squares of frit-d bread.