Grapes and Passion-Fruit

New Zealand Herald, Volume LXXIV, Issue 22687, 27 March 1937, Page 7 (Supplement)

Grapes and Passion-Fruit

Some Delicious Recipes

\ BUSY time of rear indeed is this, with Easter and autumn preserves to be roped with all at the same time. Yet fruit will not wait, and if one wants to make the most of it, one must just '"go while the going's good." Here are a few ways of using grapes and passion fruit to advantage. Gr3pe Jam. —Take 21b. grapes, 131b. sugar, one gill water. Use very small grapes, not too ripe. I'iek them off the stalks; put them into a pan with the water and sugar and cook slowly until the sugar has dissolved. Brine to the boil and boil for about threequarters of an hour or until a little put on a plate jellies. Grape Marmalade. —Take the required amount of grapes and sugar. Pick over, wash, drain, and remove stems from grapes. Separate the pulp from skins, put into a preserving pan, heat to boiling point and cook slowly until seeds separate from pulp. Then rub through a hair sieve. Return to preserving pan with skins, add an equal measure of sugar, and cook slowly for thirty minutes, stirring occasionally to prevent burning. Put into jars and cover when cold.^ Grape Juice Parfait. —Take one cupful sugar, one cupful grape juice, two egg-whites, two cupfuls cream, one tablespoon lemon juice. Boil the sugar with half a cupful of the grapc-juice until it threads, then pour in a line stream slowly on to the stillly-beaten egg whites, beating constantly. Then chill. Beat the cream until very stiff and add the remainder of the grape and lemon juice, then fold into the first mixture. Turn into a covered mould, adjust cover securely, and pack in ice and salt for four hours or longer. Unmould on a very cold dish. Passion Fruit Filling.—One gill cream, white of one egg. one tablespoon castor sugar, pulp of six passionfruit. Beat white of egg till <i stiff froth, add cream, sugar, and pulp, and beat well till thick, being careful not to allow it to curdle.Use as a filling in sponge sandwich. Passion Fruit Jelly.—Fruit, sugar. Wash the fruit and cut in half. Put it, skins and all, into saucepan with a little water and boil till soft. Strain, measure and allow 61b. sugar to each pint liquid. Boil together till mixture jellies. Bottle, tie down and store in cool place. t . Passion Fruit and Dried Apricot Jam. —One pound dried apricots, two and a-half cups cold water, ;51b. sugar, 10 passion fruit, juice one lemon. Wash apricots, and drain. Put into a preserving pan; pour water over, and leave all night. Next day cook for 15 minutes'. -Add sugar: cook about 20 minutes. Add passion fruit and lemon: cook till thick when tested on cold plate, stirring frequently. Cool; then bottle and seal down.