KITCHEN CORNER

Nelson Evening Mail, Volume LXVI, 21 April 1934, Page 9

KITCHEN CORNER

TESTED RECIPES Passion Fruit Cream One dozen passion fruit, 2 sheets gelatine, 1 ,sinall;tin of cream, 2 tablespoonfuls castor sugar, 1 small cupful of milk. Soak gelatine in water, whip cream and add the fruit and sugar. Then pour off water and put gelatine in a saucepan with the milk and just warm (do not let boil) until gelatine melts, then add to the fruit, and put in a cool place to set. Set in a mould. Passion Fruit Cheese Take fi or 8 passion fruit, 2 eggs, Jib sugar, 20z butter. Remove the. pulp from the passion fruit, and put into a saucepan with sugar and eggs (slightly beaten) and butter. Stir the mixture over the fire until thick, but do not let boil. When cool put into jars and cover. If desired it can lie strained and coloured rose pink (to distinguish from lemon cheese). Lemon eheqse is made in the same way, substituting 2 lemons for the passion f 1-yit. Passion Fruit and Sago Soak 4 tablespoonfuls of sago in water for some hours, and then boil it until it is quite clear, then mix with it half cup sugar and the pulp of 1 dozen passion fruit. Pour into a wet mould and let set. Passion Fruit Pudding An easy ancl delicious steamed pudding may be made in the following manner:—lngredients required: Three ounces butter, 3oz sugar, lioz flour, small teaspoonful baking powder, 2 eggs, pulp and juice of 0 passion fruit, a squeeze of lemon juice, 2 or 3 tablespoonfuls milk. Method: Beat butter and sugar to a cream, separate whites from yolks of eggs, halve passion fruit and remove pulp, taking the pithy part away; add yolks of eggs to creamed butter and sugar,- then adcl milk, gradually, half the flour ancl baking powder 'already sifted, then passion fruit ancl lemon juice, then the remainder of flour, and, lastly, stiffly beaten whites of eggs, stirring them in

as lightly as possible. Put the mixture into a well-greased mould, cover with greased paper, and steam hours. Serve with sweet snuce. Passion Fruit Sponge Juice of 12 passion fruit, juice of 2 small oranges, yolk of 1 egg, whites of 2 eggs, sugar to flavour, 4 sheets of French gelatine, 1 cupful of water. Beat the yolk of egg with sugar and fruit juice, soak gelatine in water. Warm juice mixture over fire and add the water and gelatine; stir over fire until the gelatine is thoroughly melted. When beginning to set, whip in whites of eggs (beaten very stiffly). Serve when set with cream. Quince Marmalade Four pound quinces, 4 quarts water. Pare and core the quinces, cut them into small cubes, and tie skins and cores in a muslin bag. Soak the fruit in water overnight. Next morning boil for two hours, with the muslin bag containing skins and pips in the preserving pan. Remove the bag and weigh the stewed fruit. For every lib allow lib of sugar. Boil for 1 hour or longer, until the colour is good. Too long boiling will harden the fruit. The best way to manage the weighing is to weigh preserving-pan before putting in the fruit, then weigh with fruit In it. This does away with the necessity for taking the fruit from the pan to weigh it. Quince Honey Allow 01b of sugar and 1 pint of water to 01b of fruit. Dissolve sugar in water in preserving pan and bring to the boil. Meanwhile wipe quinces and grate, with large grater into boiling syrup—if grated long before adding, the fruit will discolour. The quinces need not be peeled. When all are grated in, bring to the boil and boil for half an hour. Baked Apple Roll Six apples, pared, cored and sliced; 1 cupful water, two-thirds cupful sugar, 2 cupfuls flour, 4 level teaspoons baking powder, j- teaspoon salt, 4 tablespoonfuls shortening, | to 1 cupful of milk. Cook the apples till tender, but not "mushy,” with water and sugar. While they are cooking prepare dough. Sift flour with baking powder and salt. Rub in the shorteningbutter if possible—and add milk until a soft dough is formed. Roll on a floured board to iin thickness. Spread on evenly the cooled apples, sprinkle with brown sugar, dot with butter, and sprinkle with cinnamon. Roll in jam-roll fashion, and bake in a moderate oven for 30 minutes.