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Timaru Herald, Volume CXXXIX, Issue 20065, 23 March 1935, Page 10

The wooden knobs on che lids of aluminium kettles sometimes crack with heat after they have been in use for some time. As soon as a crack is noticed the knob should be bound round with fine wire. This prevents it from splitting in half and falling off into the fire or on to a gas jet.

HAWTHORN JELLY Everything may have its use, but it will probably come as somewhat of a surprise to many people to learn that in parts of Northumberland the hawthorns, which at present cluster the hedgerows, are used for food in the form of delicious hawthorn jelly, an excellent accompaniment of cold meats. One recipe which was used for many years in a Newcastle hotel has just been made public there. After the haws have been collected they should be stripped of all stalks, well rinsed in cold water, and then just covered with water in a saucepan and boiled until they are tender. Then they are strained through a jelly bag, adding one pound of sugar and the juice of half a lemon

to every quart of syrup. A further two pounds of sugar should then be added for every five lemons used. Finally the 1 syrup is boiled for forty minutes or | until the jelly sets. For the production of a small quantity the recipe should read: “Take two pounds of haws, j wash them and then let them stand in cold water for twelve hours. Boil until soft, strain the juice and boil. Add one pound of sugar and the juice of one lemon, and boil until it sets.”