HOME COOKERY.

Northern Advocate, 12 June 1926, Page 10

HOME COOKERY.

MARMALADE —WITH A DIFFERENCE. There are few families without favourite marmalade recipes, and naturally they like to keep to them, for the. results have always been pronouaecd good. Nevertheless, a change, even in marmalade, is sometimes Welcome, so rather less of the old kind might be made with a little of a new one, the latter just for Sunday mornings when, something slightly out of the ordinary is specially appreciated. Hero are four novel suggestions from which a choice can bo made.

Orange, Lemon and Grape Fruit Marmalade. —Slice one orange, one lemon, and one grape fruit very finely, rejecting nothing, but seeds and cores, Measure the fruit and put it into an earthenware bowl with three times its quantity in water. Then place it, on one side. Next day boil for ten minutes only, and again put on one side. The following day add pint for pint of sugar and boil steadily till it jellies. Stir as little as possible while it is cooking.

Orange Jelly .Marmalade. —Take sis lemons and throe pounds each of bitter and sweet oranges. Slice them, and to each pound of fruit allow three pints of water. Boil till reduced to one half then strain, and to every pint of liquid allow one and a half pounds of loaf sugar. Boil hard till the jelly sets when tried ou a cold plate. Tins should take from one and a half to two hours.

Sweet Orange Marmalade—Slice eighteen sweet oranges and six lemons ami put them in an earthenware pan with five quarts of cold water. Then leave for four days, after which remove .to a preserving pan and boil till tender. Weigh when cold and to each pound allow a similar quantity of lonf sugar, then boil briskly, well skimming all the time. When the marmalade is transparent it is done.

Grape Fruit Marmalade. —Finely slice a dozen grape fruit, and to every pint add three pints of water. Then stand it on one side for twenty-four hours, after which boil for an hour; then weigh, and to every pound add a similar quantity of sugar. Let it stand on one side for another twentyfour hours. Boil for about an hour, skimming all the time. Put in jars and cover when it is cold.

NUT AND .CHEESE ROAST.

One'cupful of grated cheese, 1 cupful of chopped walnuts meats, 1 cupful of fine breadcrumbs, 2 tablespoonfuls of chopped onion, 1 tablespoonful of butter, 1 lemon, salt and pepper fo taste, 3-cupful of water, a few sprigs of parsley. Cook the oniou in the butter and water until it is tender; add the nut moats, cheese breadcrumbs, salt and pepper to taste, the grated rind and the strained juice of half a lemon. Turn into a butjfcred, Airproof dish, cover with buttered breadcrumbs, and bake in the oven for twenty minutes. Decorate with cut lemon and parsley.