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Southland Times, Issue 23297, 6 September 1937, Page 14

Grapefruit Marmalade, Grapefruit marmalade requires one grapefruit, one lemon, 10 cups of sugar and water. Method: Wash the lemon and grapefruit—cut in pieces, remove the pips and put through the mincer. Add the water and soak overnight. Next day boil for one hour. Measure the liquid, add cup for cup of sugar, and boil until the mixture jellies—usually half to threequarters of an hour. Wholemeal Girdle Cakes. Wholemeal is recommended in all slimming diets and girdle cakes made from it keep fresh longer than ordinary bread. Mix together two pounds of wholemeal flour, two ounces of castor

sugar and two teaspoonsful of baking powder. Rub in four ounces of lard and moisten with about half a pint of milk to a moderately stiff dough. Roll out to a thickness of half an inch, cut into cakes and bake on a girdle or hot plate. A hot plate can be contrived by placing the oven shelf over the griller burners on a gas stove. The cakes are delicious if split, toasted and buttered. Breakfast Oven Scones. One cup flour, half teaspoon salt, one egg yolk, one teaspoon castor sugar, two and a-half tablespoons butter, two teaspoons baking powder, milk as required. Sift dry ingredients into a basin, then lightly rub in the fat. Break egg

yolk into a measuring cup and add enough milk to fill cup one-third full. Stir into the dry ingredients. The batter should be thick enough to drop, adding more milk if required. Take a dessertspoon and drop spoonsful on to a well greased baking tin. Bake in a rather hot oven 400 deg. Fahr, till light and brown. Weetie Nut Loaves. Prepare three baking powder tins and lids by greasing well. Take two full breakfast cups of flour, saltspoon salt, one teacup of weeties, one teacup walnuts (chopped), two teaspoons baking powder, one tablespoon sugar, one egg, threequarters breakfast cup milk, one tablespoon melted butter. Rub together

I all the dry ingredients, add egg, milk . an melted fat, mix well. Divide mix-- ■ ture into three tins. Place lids on. Bake , in moderately hot oven half an hour. i i Frying Hints. 1 There is no more unappetising dlght ■ than badly fried food. Some cooks complain of the difficulty of frying perfectly in deep fat. In most cases the food being fried is too greasy or, on the I other hand, is often found to be in--1 sufficiently cooked on the inside. Food , without a natural coating must be given ■ one to get perfect frying results. Egg ; and breadcrumbs or fine flour are the , most satisfactory coatings. The fat must i be heated until a faint blue smoke rises r from it and all bubbling has ceased. Do

not make the mistake of thinking the fat is ready when it appears to be boiling. It is not until all movement has ceased that it has reached the correct temperature. Food should be fried one piece at a time, as to prevent the fat from cooling. Fudge. One dessertspoonful of chocolate powder, two cupsful of castor sugar, threequarters of a cupful of milk, one ounce of butter and soma vanilla essence. Boil the ingredients together till the fudge will set when dropped in to cold water. Remove from the fire and beat with a wooden spoon till nearly cold. The mixture should then be very creamy. Pour on to a buttered tin to set and cut into

fancy shapes when cold. It is important to beat the mixture thoroughly, as it candies if not beaten long enough. Marrons Glaces. Chestnuts, one pound of loaf sugar, one gill of water and a little vanilla essence. Peel the chestnuts and boil them for a few minutes till the inner skins come off easily. Then boil them gently till they are soft, but not broken. Make a thick syrup from the sugar, water and vanilla essence. Put the boiled chestnuts in a stew pan, cover them with the syrup and boil for some minutes. Take them out of the syrup, re-boil this till it thickens, then replace the chestnuts. When well coated, take them out and drain on a sieve.

Icing the Party Cake, The icing of a cake is a matter which, with the clever icing sets on the market, is not beyond the scope of the amateur cook. If there is diffidence in attempting a smooth and professionally ornamented effect, adopt the easier and even more pleasing device of a snow scene, rough and irregular in surface and piled unevenly This is done by using the same icing recipe as for the smooth surface, and applying the mixture roughly, but with care to ensure that all parts are covered. If no turn table is available, stand the cake on an inverted plate while still warm from the oven, and use a flexible knife for spreading the mixture. A simple recipe requires li lbs. of icing

sugar to three whites of eggs, lightly beaten, and the strained juice of a lemon. The icing sugar is sieved into a basin, the egg whites are added gradually to it, ana the mixture is beaten with the lemon juice until very stiff Before the icing has time to set hard, gently embed the decorations in it They may take the form of a bevy of tiny dancing china figures in crinoline,- of different hues, of huntsmen and hounds, complete with fox, a family of penguins, a troop of soldiers, a team of footballers, or a party of golfers. Alternatively, the cake can be decorated with glass rabbits, Sealyhams, ducks or elephants.