Grapefruit and Jelly.

Southland Times, Issue 23649, 26 October 1938, Page 14

Grapefruit and Jelly.

Ingredients: 2 grapefruit, 2 lemons, lib cooking apples, 4 pints water, sugar ; n proportion. Method: Wash and slice the fruit thinly, place in saucepan with water and simmer for lj to 2 hours, mashing the fruit occasionally until soft and pulpy. Strain through scalded jelly bag or muslin, leaving to drip undisturbed for several hours. Place pulp from bag in saucepan, cover with fresh water, simmer for about an hour, and strain through jelly bag. Combine the two extracts, measure and allow an equal quantity of sugar. Heat liquid o boiling point, add heated sugar, stir until dissolved, then boil quickly until a •ample “jells” in a few minutes on a

cold saucer. Pour into warm, dry jars, and make the seals airtight when contents are cold. Grapefruit Cocktail. Ingredients: 1 cup grapefruit juice, 1 cup orange juice, J cup lemon juice, 1 cup crushed pineapple, 1 cup strawberries or cherries (optional), sugar as required, sprigs of mint. Method: Mix the strained grapefruit, orange and lemon juice, sweeten as required and chill. Wash the strawberries or cherries (or preserved cherries may be used), cut in halves and add with the crushed pineapple to the sweetened fruit juice, combining thoroughly. Serve in cocktail glasses or in grapefruit shells, gar-

nished with maraschino or drained cherries with sprigs or fresh mint. Grapefruit Sauce. Ingredients: 2 tablespoons each ot strained grapefruit, lemon and orange juice, 2 eggs, 4 tablespoons castor sugar. Method: Whisk the egg yolks, add half the sugar, then gradually add the combined fruit juices, and stir the mixture constantly over boiling water until thick, smooth and creamy. Whisk the egg whites to stiff froth, gradually add remaining sugar, stir into fruit mixture, and cook for a minute over hot water, stirring constantly. Remove from heat and serve hot or cold with suitable puddings

Grapefruit Sherbet. < Ingredients: 1} pints water, 1 cup sugar, 2 cups grapefruit juice, 1 cup orange juice. Method: Dissolve the sugar in the water and boi] for 10 minutes, then leave to cool. Add the strained grapefruit and orange juice and chill the mixture. Whisk and freeze in refrigerator or in freezer and serve in glasses with wafer biscuits. Orange and Apple Pie. Wash, peel, core and slice 6 large tart apples. Put into a pie dish or a pie plate lined with shortcrust. Add 1 cup of brown sugar, the grated rind of 1 orange, J cupful of orange juice. Dot

I with 2 dessertspoons of butter and cover with shortcrust, pinching the edges together. Prick the top of the pie. Bake in a hut oven 10 minutes, then reduce the heat to moderate, and bake until the apples are soft, about 25 minutes. Spiced Syrup Cakes. Ingredients: 2 level cups flour, pinch of salt and of mixed spice, J teaspoon

each of carbonate of soda, cream of tartar and powdered cinnamon, 1 tablespoon each of butter and golden syrup, 1 teaspoon brown sugar, about A cup buttermilk. Method: Sift the flour, salt, cream of tartar, soda, spice, sugar and cinnamon into a basin. Warm the syrup and butter and add to sifted mixture

with sufficient buttermilk to form a soft dough. Drop spoonsful of the mixture on to hot greased girdle, and cook until evenly browned on both sides, turning once. Serve hot or cold, with butter or syrup. Grapefruit Marmalade. Ingredients: 2 grapefruit, 2 oranges, 2 lemons, water and sugar in proportion. Method: Wipe and peel the fruit, removing white membrane and seeds, and slice the flesh thinly. Discard half the fruit peels, remove white membrane from remainder. cut yellow portion into narrow strips and add to sliced flesh. Measure and add three times the quantity of water, leave overnight, then heat to

boiling point and boil for 10 minutes. Leave overnight, then boil slowly for about an hour and a half till rind is tender. Measure the mixture and a110..' an equal amount of sugar. Heat sugar in oven, add and stir until dissolved, then boil mixture until a sample “jells” in a few minutes on a cold saucer, skimming as required. Pour into warm dry jars, and when cold seal the contents securely before storing in a dry, cool, airy place. French Fruit Dressing. Ingredients: 3 tablespoons grapefruit juice, 3 tablespoons orange juice, 1 tablespoon sugar, J teaspoon salt, paprika or

cayenne, 4 tablespoons olive oil. Method: Combine the fruit trees, strain and add the sugar, salt, cayenne, and mix with oil. Serve with green salads. Grapefruit Punch. Ingredients: cups water, 2 cups sugar, few sprigs fresh mint, 3 cups infused weak tea (or ginger ale), 1J cups lemon juice, 1 cup orange juice, 1 cup grapefruit juice. Method: Boil the sugar, mint and water for five minutes, then chill and add the chilled fruit juices, infused tea, or ginger ale. Strain and serve chilled, garnished with sliced lemon.