Some Useful Recipes.

New Zealand Mail, Issue 1060, 23 June 1892, Page 16

Some Useful Recipes.

APPLE CHUTNEY. Take 3 6oz of sharp, sour apples, pared and cored, Bjz of brown sugar, Bnz of stoned raisins, 4 >z of cayenne, 4oz of powdered ginger, 2>z of garlic, 2oz of shalots, 3 quarts of vinegar, 1 quart of lemon juice. Chop the apples in small, square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation ; strain, but do not squeeze it dry ; store it away in clean jars or bottles for use, and the strained liquor may be kept for sauce for meat or fish. j PARSNIP WINE. Clean and quarter the roots, carefully remove any spongy or decayed portions from them, and cut them into pieces about 4in long. After they are thus prepared weigh them and boil them, allowing 41b or 51b of the roots to each gallon of water. When they are tender without being pulpy leave the lid off the copper for a short time to allow the strong aromatic odour which will arise to escape, then strain the liquid through a hair sieve into a tub, and be careful in doing so not to bruise the roots. Add immediately 3?oz of powdered white argnl to each gallon of wine, and when it has been stirred a few mi cutes, introduce 3lb of loaf sugar, and stir again until the latter is dissolved. Leave the liquid uncovered "until it is almost cold, that is, until it is reduced to a temperature of 85deg. Cut a thick round of bread irom a halfquartern loaf, toast it, and moisten it with fresh yeast (two tablespooufuls will be sufficient for six gallons of wine) ; put this into the liquid, cover the vessel which contains it with a flannel, and stir it every day until the fermentation subsides. The vessel should be kept in a room or cellar where a temperature of from 50deg to 55deg may be kept up, and the yeast should be skimmed off as it forms. In 10 days or a fortnight the wine may be turned into the cask. If a sweet wine is 1 wanted the barrel should be filled to the bung, and left for a few days ; then. as it overflows it should be filled up with a , small quantity of the liquid which has been preserved for the purpose. When it is quiet, the hole may be covered with a piece of brown paper, and if that remains unmoved for a week the cask may be loosely bunged down, and in a day or two, when the fretting is quite over, make tight. The wine may be racked off iu Bix months, but should not be bottled for at least a year. When a dry wine is wanted leave the liquid in the open vessel until all the beer yeast has risen and been skimmed off, then put it into the cask, and leave an inch or two of space in the barrel ; frequently stir in the yeasty froth, and to prevent the liquor escaping cover it with a slate. Skim the liquor thoroughly before securing it, and be careful not to fill up the cask until the wine is quite tranquil. Time to ferment the liquid, 10 or 14 days, until the fermentation subsides. ORANGE CAKES. Blanch two ounces of sweet almonds, and pound them in a mortar with a little white of egg ; mix with them two ounces of powdered sugar, two well-beaten eggs, and the yolka of two hard-boiled ones which have been made smooth with the back of a wooden spoon. Slice four ounces of freßh butter into six ounces of

flour, add the almond mixture and two or three spoonfuls of milk, enough to make a firm paste. Roll this out in a round form about a quarter of an inch thick, and ornament the edge with a thick twist made of the trimmings of the pastry. Bake on buttered paper in a moderate oven until the cake is slightly browned, and when nearly cool spread upon it a mixture made as follows : Beat thoroughly the yolks of four eggs and the white of one. Rub two ounces of loaf sugar upon the yellow rind of two oranges ; crush the sugar to powder and mix it with the eggs. Add the strained juice of the oranges, and stir the mixture over the 6re until it begins to thicken. When it is nearly cool, add two teaspoon fuls of powdered sugar and the wellwhisked whites of two eggs. Before serving an orange jieeled and quartered may be laid upon the cake in the form of a star. This cake is very good when made of ordinary pastry. Time, about half an hour to bake the cake. ORANGE CHEESECAKES. Blanch a quarter of a pound of swret almonds, and pound them in a mortar with a dessertspoonful of orange-flower water. Add four ounces of finely-sifted sugar, half a pound of fresh butter, the rind, pulp, and juice of a small Seville orange which has been boiled in two or three waters until tender, then freed from the pips and skin, one candied orange pounded to a paste, the yolks of five and the whites of two eggs. Beat the mixture thoroughly, put it into pattypans lined witli good puff-paste and bake in a quick oven. Time to bake the cheesecakes —a quarter of an hour.