TO-DAY’S RECIPES

Timaru Herald, Volume CXXXIX, Issue 20065, 23 March 1935, Page 14

TO-DAY’S RECIPES

Peach Whip—Peach pulp, i-cup; peach juice, 1 tablespoonful; sugar, 1 teaspoonful; egg white, i; gelatine, 1 teaspoonful. Method: Melt gelatine in hot juice. Add sugar, lemon juice, and pulp, and allow to cool. When setting add the stiffly beaten egg white and beat until thick. Pile in glasses and serve garnished with cream. Note: Any fruit pulp and juice may be used in place of peach.

Potato and Sausage Rolls. —Take Jib. sausage and some cold mashed potatoes. Fry the sausages and cut them in half. Press the potato into a square shape, place a portion of the sausage in each, roll up into cork shapes, sprinkle with parsley, roll in egg and bread crumbs, and fry in deep, hot fat. Garnish with bacon and serve with tomato sauce or gravy.

Melon and Pineapple Jam. —To every 31b. of melon allow 21b. sugar. Peel melon and cut into cubes, removing all pips. Put into preserving pan overnight. Cover melon with sugar. Next morning, put on to boil. To a melon weighing 101 b., 1 large tin pineapple may be added, cut into small dice. Put in pan with melon and sugar, if liked Jib. preserved ginger gives a delicious flavour. Boil for 5 hours.

Pumpkin Fritters.—Take six ounces of mashed pumpkin. Beat in two tablespoonfuls of melted butter, then two tablespoonfuls of sifted flour, a pinch of salt, and one teaspoon baking powder. Add a beaten egg (and a little milk if needed) to make batter a good bit thicker than a pancake batter. Let it stand an hour, then fry in boiling fat, a large spoonful at a time. Serve very hot sprinkled with fine sugar and lemon juice.