HOME INTERESTS.

Otago Witness, Issue 3584, 21 November 1922, Page 57

HOME INTERESTS.

CURRANT SYRUP. String the currants and put them into a very big glass flask or decanter, or anything of that kind. The essential points are that it- must be either glass or stoneware, and that you must be able to cork it up tightly. Pill it with the currants, pour in just enough white vinegar to cover them, cork tightly, and put the flask in a dark cellar for 24 hours. Then pour our the fruit and juice into a jelly bag and let it drip itself dry. You may squeeze it a little, but slop squeezing as soon as you see that the juice is beginning to run thick. Measure tiie juice, and twice its bulk of white sugar, stir all together in a big basin or jar, and stand this in a large pan of boiling water. Let the water boil til the sugar s quite melted; then take the jar cut of the water and allow the syrup t > get cold. Fut it into small bottles, "oork them most carefully, and store them in a cool, dark plac- The- syr.ip is quite bloodied, and lias a very sweet, refreshing taste. A tablespoonful of it: is enough for a tumbler of soda-water. SYRUP OF RASPBERRIES. Pick some very ripe, sweet raspberries, put them into a preserving-pan, and cook them for five minutes, stirring them constantly with a wooden spoon. When they have boiled filtej them through a jelly bag. Squeeze lib of ripe, but tart, cherries in a piece of muslin to extract their juice, and add it to the raspberries. Measure the mixed juices, add twice their bulk of sugar, and proceed exactly as for the currant syrup. STRAWBEB1 IY SYRUP. This can be made in just the same way. \ ou "iH probably need to add a few drops of carmine to improve the colour, for strawberries go so brown when they are cooked. RASPBERRY VINEGAR. Take ill; of very ripe raspberries, pour one qTunt of white vinegar over them, and let them stand for a fortnight. Strain them through muffin and warm, the juice just enough to help 21b of sugar to melt in it Let it cool again, and then put it into small flasks and cork it carefully. This, mixed ruth plain or soda water, is u very refreshing drink. STRAWBERRIES': IN SAGO. One pound of fruit, one heaped tablespcontul ox sago which has been soaked overnight in water, sugar to taste. Butter a piedish Stir the sago and fruit very well together, adding more or less white sugar aecoordirm' to taste, and bake three-quarters of an hour in a moderate oven, stirring now and then A few minutes before serving add a drop or two of pink colouring to carry out, the tint, " uc “ !s a Pt- to be a good deal lost in cooklng. Set\e hot or cold. Raspberries are almost nicer than strawberries. The great advantage of this pudding is that it is "best wlien made wdh over-ripe fruit which could not lie served at table, and would hardly even make a presentable stew. RASPBERRY CREAM CUSTARD One pint raspberry table jelly, one pint ihick powder custard, rine raspberries whipped cream or whipped ~ white cf egg Make the jelly in the usual wav, but take tor it only three-quarters of the' amount of water directed on the packet. While it is fb ,td a h m ’ ““ i 4 .yrto, the custard, which should be warm also, but not really hot. I our both into the glass dish in which they are to be served When they are quite set decorate the surface with ripe raspberries «md little dabs of cream or white of The same thing is very good indeed it you do it with strawberries. RHUBARB SYRUP PUDDING. One pound of plain snot- crust. 21b of breadcrumbs, Ulb of rhubarb, Ml) of o- o ]d W i symp. Line a greased basin with the suet crust. I. eel tne rhubarb, cut it into small pieces, and pack in a tight layer of them. Now stir together the crumbs and syrup and put a layer of the mixture on the fruit’ Continue like this till the basin is full packing it as tightly as ever you can. Fold the edges of the suel crust over the top, damp them., and pinch them together in the usual way. Then tie tiie basin with a floured cloth, plunge it into boiling water, and boil steadily for two and a-lialf hours. Loosen it from the basin with a thin-bladed knife, turning it out carefully, and pour a If tie hot syrup over it before sending it to table.