USEFUL RECIPES.

King Country Chronicle, Volume XXVIII, Issue 4633, 8 December 1934, Page 3

USEFUL RECIPES.

RHUBARB SPONGE. Wash and cut up 1 bunch rhubarb; stew gently with 1 cup sugar, rind of 1 lemon, and piece of root ginger When tender rub through .'a sieve. Dissolve 1 packet jelly crystals in 1 pint hot water, adding 1 wineglass sherry. Mark a wetted mould with a little of the jelly; arrange slices of crystallised ginger dipped in jelly around mould; allow to set. Mix the rhubarb pulp with remaining jelly. When cool and beginning to thicken, add the stiffly beaten whites of 2 eggs; beat thoroughly and fill prepared mould. POTATO SALAD. One quart of cold cooked potato slices, one cucumber, sliced, one cup diced celery, two cups boiled dressing, one teaspoon salt, pepper. Arrange in alternate layers the potatoes and cucumber, sprinkle with seasonings. Add the dressing, do not stir, but lift carefully with forks. CHEESE CAKE. One level tablespoon gelatine, 4 cup cold water, 4 cup sugar, 1 egg, I cup milk, 4 teaspoon salt, 1 cup grated cheese 1 tablespoon lemon juice, £ teaspoon grated lemon rind, h cup whipped cream. Soak gelatine in cold water about 5 minutes; beat yolk of egg slightly; add sugar, salt and milk. Cook over boiling water until of custard consistency; then add softened gelatine to hot custard, and stir until dissolved. Add cheese, lemon juice and rind; cool, and when mixture begins to thicken fold in whipped cream ,and stiffly beaten egg white. Make crumbs for bottom and top of cheese cake as follows: Crush 1 cup cornflakes; mix thoroughly with 4 cup melted butter, 2 tablespoons sugar, and l tablespoon cinnamon. Place half of crumbs in bottom of pan; add cheese mixture; sprinkle top with remaining crumbs, and chill cake thoroughly. When firm, unmould. STRAWBERRY JAM. To every pound of picked strawberries add three-quarters of a pound of sugar; put the strawberries into a preserving pan; boil; stir constantly, and let it boil quickly; when the fruit and juice has boiled about an hour add the sugar, and simmer for about half an hour; put in jars, cover closely.

JAM-MAKING HINT. When making jam, instead of using one pound of sugar to a pound of fruit, allow three-quarters of a pound and make up the extra four ounces by adding a teaspoon of glycerine. This sweetens and clears the jam. When filling your jam jars, use a large jug, fill this from the pan, and your jars will be easily, cleanly, and quickly filled. MINCEMEAT CHESE CAKES One egg, 2oz butter, 2oz fine sugar, loz flour, loz ground rice, loz ground almonds, 4 teaspoon cinnamon, short or flaky pastry, mincemeat. Roll out the pastry, cut into rounds, and line some small patty or cake tins. Beat sugar and butter to a cream; add the egg, beating well. Then add sifted flour, rice and cinnamon. Stir in ground almonds, and mix well together. Put a little mincemeat in the bottom of .each pastry-lined tin; cover it with prepared filling, and bake for about 15 minutes. When cold, decorate with icing and stick a tiny red ball of almond paste in the middle. This quantity will make 18 small cakes. For the icing: Mix sifted icing sugar to a soft paste with beaten egg white and water, and add flavour ing to taste.

RAISIN WINE. One pound of sugar, two pounds of raisins, seeded and chopped, one lemon, all the juice and half the grated peel, two gallons boiling water; put all the above ingredients into a stone jar, and stir every day for about a week, strain then and bottle; it will be fit for use in about ten days or a fortnight. STRAWBERRY SHORTCAKE. Three eggs, and their weight in flour, butter and sugar. A pinch of baking powder; strawberries; whipped cream. Cream butter and sugar and then proceed in the usual way. Bake the cakes in shallow round tins, and leave till cold. Mash some ripe strawberries, sprinkle with sugar and a little lemon juice, spread a layer of them on one of the cakes and cover lightly with whipped cream. Place another cake over the strawberries, repeat the fruit and cream, add another cake, and -let the top cake be covered with strawberries and cream.