SOMETHING COOL.

New Zealand Herald, Volume LXV, Issue 19892, 10 March 1928, Page 18

SOMETHING COOL.

Port Wine Jelly.—One. pint of wine r (port or any other wine), one lemon, 2 tablespoonfuls of sngar, {oz. to soz. of gelatine, of water. Put the gelatine into the water to soak. Put the wine with the lemon rind and snger, stir in the gelatine, add some lemon juice and a few drops of carmine, strain and keep stirring till it begins to set. Pour Into a wet mould and set in a . cool place. Portable Lemonade.—Rub the rind of a large fresh lemon,on three ounces of loaf sugar. Crush it* to powder, and mix .with half an ounce of tartaric acid. When thoroughly blended put the powder into a glass bottle and cork it well. It will keep for some time. When wanted, put a teaspoonful of the powder into a giass of water and stir round. Sufficient for a dozen tumblers of lemonade. Compote of Cherries. —For two pounds of good cooking cherries, boil together for about half an hour a teacupfui each' of sugar and water, adding when the flavour is liked ft little cinnamon. Pour the syrup over the cherries in a jar, basin or enamel saucepan, cover closely, •and stand the vessel well away from the firs, or in a warm oven, until the cherries are slightly cooked. . Strain off' the' liquid, and when boiling thicken it slightly with moistened arrowroot (not cornflour), using about one teaspoonful to a pint of syrup. Add a little lemon juice, and when cool pour it over the icherries in a deep crystal dish. ,