CANDIED ROSE LEAVES.

New Zealand Herald, Volume LX, Issue 18565, 24 November 1923, Page 6 (Supplement)

CANDIED ROSE LEAVES.

Hose leaves for decorating iced Christinas cakes and other dainties can easily be candied at home. The pink and cream poes look best, but the choice of course, r "imply a matter of taste. Gather fresh petals and spread them an inverted sieve or oiled paper out m tne open air until slightly dried but Stt oft «. Make a using half a Is,ted Bug^-lS 1 £ a ! f * u " d of ranu * spina a thread W together until it this syrup oSL ®. I P, ? ach rose leaf in tfceo lay back in nla™ "° T a fino wire ' After pf fondant, add two me ]!' & *®alf CU P -essence of rose, a a.!* three drops of '•colour, and a few dro° J* cochineal to j)ip the leaves into water , to thin, -•sprinkle with crystal^ ¥ ono > 'ijko the oiled paper to hwSL "5™ the J 01 ** leaves m& v etc., or te- ■ ■■:■ .' v: «

MINCEMEAT. Mincemeat is almost universally liked and well repays one for the trouble of making it. The following recipes are sufficiently varied to suit all tastes, and are, moreover,' specially adapted to the warm weather -usually prevailing in New Zealand at/ Christmas time.

Special Mincemeat.The following is an excellent mincemeat. Make it at least a fortnight before you want to use it. 21b. of raisins, lib of sultanas, 21b. of sugar, £ nutmeg, 2 small or 1 large lemon, 2 pint of brandy, 21b. of currants, 31b. of suet, ilb. of mixed candied peel, 21b. of apples, A teaspoonfal of mixed spice. This makes about twelve lib. jars of mincemeat. The quantities can be halved if preferred. See that the fruit is clean and free from stalks. Stone the raisins and cut them into halves. Peel, core and chop the apples, slice the candied peel, grate the yellow part off the lemon rind, strain the juice, and grate the suet and nutmeg. Mix all these prepared ingredients together adding the brandy last of all.

Prize Mincemeat. —lib. best raisins, stoned and chopped, lib. currants, washed and picked, lib. of chopped apple, lib. brown sugar, Alb. small muscatels, {lb. mixed peel, chopped, jib. crystallised ginger, chopped fine, ioz. of cinnamon, 1 teaspoonful mixed spice, 1 small nutmeg, 1 lemon, the juice and rind of same, " lib. beet suet, chopped fine, 1 wineglass of brandy or whisky, 41b. finely - chopped almonds. After well mixing all the ingredients together, cook in a moderate oven for twenty minutes this ensures mincemeat getting done the sam<? time as past-cry, and is much mora digestible.

Lemon Mincemeat.—lib. of suet, 6oz. of raisins, 4oz. of mixed peel, 4 dozen apples, l£lb. of currants, 1 2lb. of brown sugar, 4 large lemons. This recipe, mixed in the usual way, makes a novel and delicious mincemeat which can be put to a variety of uses.

Orange Mincemeat.—2lb. raisin?, 21b. | currants, lib. sultanas, lib. fresh but- | ter, lib. sugar, 21b. apples, -Jib. Jordan : almonds, Jj,lb. mixed tidied peel, 1 nutj meg, 1 teaspoonful powdered cloves, the | juice of 2 sweet oranges. Stone the j raisins and chop small, well wash and : dry the currants and sultanas, blanch the l % almonds, pare and core the apples, and put. almonds and apples through the mincer: Grate- the nutmeg to powder, and mix all ingredients well together. Warm' the butter in a basin, and when the thickness of cream, add to the fruit. Lastly add the orange juice and mix all i thoroughly before putting-in jars. This | mincemeat will keep well if stored ii\ a dry place well tied down to keep the air i from it. Stir the mixture "well over | before using.

Banana Mincemeat—This is light and delicate, and makes a change from the ordinary kind. Skin six large bananas and mash them. Grate the rind of two lemons and squeeze their juice, chop 6oz. of suet; mix all these together with 6oz. of currants and a, tablespoonful of orangeflower water; sugar may be added to taste, _ but will be about the right quantity. This mincemeat is best used quickly, and should be tied down -with bladder or vegetable parchment.