PASSION-FRUIT WAYS
' PULP, JAM AND JELLY •% ' - Besides being pretty to look at and delicious eaten raw (and the most important part of fruit salad), passionfruit make excellent preserves. A nuraj*>r of our readers know this, too, and tbey have sent in some nice recipes, which we must try at once. Pulp for Fillings.—This, says L.C. [(Auckland), is most useful for salads end cake fillings, and keeps indefinitely. Scoop out the, pulp with a silver spoon, and to. every 2} cups of pulp add i teaspoon of salicylic acid. Mix acid with a little juice,' till well dissolved, add to pulp and stir well. Then bottle ,and cork well. It must bo absolutely airtight. An Unusual Jelly.—This, too, is recommended by L.C., who has been making it most successfully for years. Take 2 or 3 dozen passion-fruit and 2 or 3 cut-up lemons. Put in pan, cover with water and boil one hour. Strain through colander and when skins are cool scoop
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New Zealand Herald, Volume LXXIII, Issue 22391, 11 April 1936, Page 7 (Supplement)
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161PASSION-FRUIT WAYS New Zealand Herald, Volume LXXIII, Issue 22391, 11 April 1936, Page 7 (Supplement)
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