SEASONABLE RECIPES.

New Zealand Mail, Issue 1202, 15 March 1895, Page 14

SEASONABLE RECIPES.

ALL ABOUT APPLES. APPLE JELLY. Apple jelly is at once a pretty and delightful addition to the tea table, ingredients, apples, water; lemon and cinnamon flavouring if desired. Pare and core and cut the apples, and put them in your preserving-pan with sufficient water to cover them. Boil until the fruit is reduced to a pulp, which put into a flannel bag. Hang up this bag securely, and allow the contents to drain until all the juice has dripped from it. Measure this juice carefully. To every pint allow lib. loaf sugar. Place these together in your preserving-pan and boil for 20 minutes, counting from the time that the jelly boils all over. Be watchful to remove all the scum as it rises, as the look as well as the taste of your preserve will suffer somewhat. If you like flavouring—but many good wives prefer the pure taste of the fruit—you should put amongst your apples, ere you set them on the fire to boil, lemon and whole cinnamon in the proportion of one ordinary sized-lemon and one stick of cinnamon to 21b of apples. I would advice you to put this jelly into very small pols; the preserve can then be neatly turned out on a plate, and, the quantity being so small, it is quickly used up.

APPLE DUMPLINGS. According to tradition there was once a king whose royal brains were greatly exercised to discover how the fruit got into delicacies of this identical character. Take six large apples, flo beef suet, a quarter of a peck of .flour. Pare and core the apples without breaking them. -Make a paste with the flour and suet and a little water, and divide into six pieces. On each piece set an apple. Fill up the empty heart of the fruit with sugar, and work the paste round and over it. Pop the dumplings—after having tied them _ in cloth’s—now in a saucepan of boiling water, and boil for three-quarters of an hour, or bake them in a greased tin, for half an hour, in an oven. APPLE CUSTARD. Ingredients, lib apples, 2 tablespoonfuls flour, 1 tablespoonful butter, 1 tablespoonful sugar, 8 tsaeupfuls milk, 2 eggs, a little .flavouring. Pare and core, and quarter the apples. Cut each quarter in two again. Stew the apples with sugar to taste, and a small bit of lemon rind, and lay them in the bottom of a pie dish. Put

I he flour into a small basin, and mix it smooth with a little of the milk. Put the butter into a saucepan, and allow it to melt. Put in the remainder of the milk, the wetted flour, and the sugar. Stir over the fire till it boils and becomes thick. Take the saucepan from the fire, and let it stand aside, and beat up the eggs thoroughly. Add the eggs to the contents of the saucepan, stir till it is quite smooth, and pour over the apples in the pie dish. Set in front of the fire or in the oven for half an hour.

APPLE GINGER,

Apple ginger is another delightful pre serve. Delicious roly poly puddings can be made with it. It is very nice when eaten with blanc-mange, or with warm milk puddings, or alone for dessert. To every lib of apples allow 11b of sugar, loz best* 9 white ginger, loz of ginger to every halfpint of water. Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for two days ; then infuse loz of ginger in half-pint of boiling water and cover it closely, and let it remain for one day; this quantity .of ginger and water is for 81b of apples, with the other ingredients in proportion, put the apples, &c., into a preserving-pan with the water 1 strained from the ginger, and boil until the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. I.

Mr J. H. Peters, of Sandon, was married last week to Miss Lena Wollerman, daughter of Mr H. Wollermaij, Palmerston North. The marriage was celebrated by the Rev Pastor Meyer at the residence of the bride’s parents. The bridesmaids were Misses Emily and Agnes Wollerman, Polly, • Adelaide and May Peters. Mr George Peters was best man. Mr and Mrs Peters left by the evening train for Wellington, en route for Melbourne, where they are to reside. Mr T. Poutawera, the able interpreter of the Native Land Court Department, has just returned from a brief visit to the South, where he entered the holy estate of wedlock. On returning to his duties in the Government Buildings on Monday he experienced a rather pleasant surprise. He was summoned into the room of the Chief Judge (Mr Geo. B. Davy), who in the presence of a large gathering of the officials of the Native Land Court and Justice Departments presented Mr Poutawera in their name with a silver cruet and toast rack, together with a set of steel carvers and silver rests. The cruet boi’e two shields, on one of which was engraved the inscription “ Presented to Mr and Mrs T. G. Poutawera on their marriage, 1895,-’ while the other shield was inscribed with these words,By the officers of Native Land Court, &c., Wellington, with best wishes.” The Chief Judge, in a neat and complimentary address, wished the young couple all possible happiness. Mr Poutawera suitably replied. < Visiting cards tastefully printed at 5s per hundre d post free, at the New Zealand Mail office.