USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4407, 13 July 1901, Page 4 (Supplement)

USEFUL RECIPES

Orange Marmalade.—Shred the oranges very thin, the pulp and skin together, picking out the seeds, which put into a basin with one pint of water till the chips arc ready to boil with the sugar. You will find this a strong Jelly, which is a help to the stiff ailing of the marmalade. Strain from the pips, and count this pint of water as one added to the fruit. Add two pints of cold water to each pound of fruit, which let stand twenty-four hours, then boil until the chips are tender. Allow this to stand until the next day, then weigh it. and to every pound of boiled fruit add 1,1 lb of smtar. Boil the whole together till the syrup jellies and the chips aro transparent. Some put l£lb of sugar; for mvself I use If. A Thick White Soup.—-Peel, wash, and cut into thin slices 11b of potatoes put them into a saucepan with loz of butter, then cut up two small onions, and place them all together on the stove for ten minutes, but do not leave them to burn or brown. Cover with stock or water, let it simmer for three-quarters of an hour, or until the potatoes are cooked, then strain into a pan or sieve with a wooden snoon, and when you think there is enough rubbed through to thicken, put all uack into the saucepan, add one dessertspoonful of sago, let it boil for live minutes, then add a quarter of a pint of cream, and serve hot; add pepper and salt to taste at the. same time that the cream is added, stirring all tho time.

Ground Rice and Fruit Jelly.—Prepare a pint of juice from any fruit (cranberries are soecially nice). Add three tablespoonfuls of ground rice and two of sugar; boil <*eptly till it thickens. Dip a mould in cold water. Pour in the mixture. Turn out when cold, and serve with cream. The rice, etc., must boil about a quarter of an hour. Rica Meringue.—This is » dish that may b e varied in several wavs. Cook Jib of rice in new milk till it swells, then flavour nicely with vanilla, and stir in the yolks pf two eggs; line a pie-dish with this mixture, and then place a laypr of stewed fruit on it; whisk the whites of the eggs to a froth to. make a meringue on the top. Bake in an oven till coloured. Instead of using fruit or jam the juice of a lemon may be stirred into the rice with sugar to taste. Cheese Omelet.—Take six fresh divide the yolks from the whites, stir the yolks for five imputes in a basin with a little coralline, pepper and salt; whip the whites, very stiff with a Pincp of salt; mix lightly with the yokes, and put into a hot buttered pmelet pan and cook in the oven for five or six minutes, and serve at once or it will fall.