RECIPES WORTH TRYING

Timaru Herald, Volume CXXXIII, Issue 18761, 27 December 1930, Page 13

RECIPES WORTH TRYING

JAMS AND SWEETS. Apricot Jam. Take lib. sugar to every lib. apricots. Wash the fruit and put it in a preserving pan, breaking the fruit a little, sprinkle some of the sugar over it and let it stand all night. Bring to the boil next day, and allow to boil for half an hour, then add the rest of the sugar gradually. Boil it till a little syrup dropped on a plate will jell. As apricots are not now in season you will need dried apricots if you are intending to make the jam now. Strawberry Jam. Take an equal weight of strawberries and sugar, and put into a shallow dish, arranging alternate layers of whole strawberries and sugar. Allow to stand over night. Next day strain off the syrup, boil it up quickly for 20 minutes. Add the strawberries and boil another 20 minutes. When cold, put into jars and cover down airtight. Peach Jam. Pare and stone the peaches, then weigh and put lib. sugar to each lib. fruit. Mix well and leave standing all night. Next morning you will find the sugar melted and enough liquor to boil the fruit in without adding any water. B£il until done, keeping the jam well stirred all the time. Have ready your jars or bottles, and when the jam is done pour it boiling into them and cover immediately. Queen Pudding. Take one pint of stale breadcrumbs, one quart of milk, the yolks of four or five eggs, 2oz. sugar and a few drops of lemon essence. Beat all together, pour into pie-dish, stand the dish in a bak-ing-dish of water, and put in the oven. When the custard has set, take out the pudding, spread the top with apricot or raspberry jam. Whip the whites of the eggs with a small cup of sugar and a few drops of lemon-juice, and when quite stiff and smooth, spread over the jam and put back in the oven to become hard and slightly browned.