COOKERY NOOK

Timaru Herald, Volume CXXXVIII, Issue 19953, 10 November 1934, Page 13

COOKERY NOOK

APRICOT JUBES Stew some apricots, either fresh fruit or dried, and when cooked rub four cupfuls of the mixture through a sieve; stir in four dessertspoons of gelatine, and when dissolved, allow to stand for 10 minutes. Add four cups of sugar and stir over a slow fire. When the sugar is dissolved, allow to boil gently till very thick, then pour into a buttered tin and allow to set. When quite firm cut into squares and roll in icing sugar. Lemon Cheese.—Juice and grated rind of 1 lemon, 1 egg, 3oz butter, and 6oz sugar. Put butter, sugar and lemon juice into a saucepan and stir until sugar melts, add egg. stir until thickens (do no boil), add rind of lemon, and then

bottle. This recipe makes one fair-sized pot of lemon-cheese. CHOCOLATE ROCK Take 4oz of cocoa. J-ipnt of milk, Boz of granulated sugar, and a little vanilla flavouring. Put the cocoa into a basin, and with a little of the milk mix it into a smooth paste. Put the remainder of the milk into a saucepan, and add the cocoa paste and the sugar. Bring the mixture slowly to the boil, and stir gently till it thickens. When it boils, stir well so that it does not burn, and add a few drops of vanilla. Turn the rock on to a well greased tin, and w'hen cool cut into small pieces.