Useful Recipes.

Observer, Volume XXXV, Issue 46, 24 July 1915, Page 21

Useful Recipes.

CHEESE FRITTERS. Ingredients: 2 ounces flour, \ gill water, 1 egg, pepper and salt, "2 ounces cheese, £ teaspoonful mustard, 1 oun«e butter. Method: Sift the flour, add the water and egg, beat well in a saucepan over a low gas, add seasoning, cheese and mustard', also butter, beat thoroughly. Drop some ismiall pieces of the mixture into a pan of hot fat; fry until golden brown, dlraan on paper, dish up and eend to table at once. @> -@» ®> • MANY WAYS OF MAKING MARMALADE. The marmalade season is now with us again, and all good housewives should lose no time in stocking their store cupboard! with orange, lemon, and tangerine marmalades. It is a mistake to buy any but the best fruit, as the cheaper varieties always make inferior marmalade, besides iproducing a much smaller yield. * * * Orange Marmalade, No. 1. To every dozen Seville oranges, allow two sweet omes. First wash and dry tbe fruit, them cut into quarters l , remove the pips, and cut into fine strips. Put into a deep pan witlhi two pints of water to each pound of fruit. Cover and Jet it remain for 24 hours. Put the pips in a, basin, cover with boiling water, and leave until the next cflay, then strain and add the liquid to the shredded oranges. Now weigh both water and fruit, and to every pound add l£lb. loaf sugar. Put all in the preserving pan with tlhe juice of three lemons and boil for one hour. Put into jars and tie diown. * * * Orange Marmalade, No. 2. Weigh one dozen Seville oranges, put them in & sauoeipain, cover with wateir, and boil! until the peel is tender. Then cut into quarters, separate the pulp from the rind, cut the rind into thin strips, and remove all pips and (hard skin from the 'fnuit. To every pound of fruit allow l£lb. of sugar. Put the sugar into a preserving pan with a little of the wtatar in which the oranges were boiled, and when the sugar has dissolved, add the peel and the fruit. Boil for about 30 minutes, skim well, and tie down when cold. * * * Dundee Marmalade. Peel 61b. of Seville orange©, remove as much white skin as possible from the peel and cut into thin strips. Put the peel into a pah, cover with water and boil for one hour. Quarter the oranges and squeeze out all the juice and put into a preserving pan with 61b. of sugar and the shredded orange peel and water. Boil all together for 30 minutes. * * * Lemon Marmalade. Wash 12 lemons and put into preserving pan, cover with water and boil for two or three hours, or until the peel can be piercedi with a straw. Then slice finely, removing all pips amd ekin, weigh, and to every pound of fruit and peel allow lib. of 6<ugar and half a pint of water. Boil all together until quite clear and beginning to set. * * * Tangerine Marmalade. Take two dozen tangerine oranges and four lemons, wipe the oranges and put into a preserving pan with enough water to cover them. Boil until the rinds are soft enough to pierce with a straw. Then cut into quarters, remove pips (which should be put into one pint of cold water and left for 12 hours), cut the peel into thin strips with the fruit, but being careful to remove all bits of hard skin. Weigh the fruit andl put double its weight of loaf sugar, into a preserving pan with the water in which the pips have been soaked, and tlhe strained fruit of the lemons. Boil until it forms) a. thick syrup. Then add the fruit and rind and boil all together for ihalf am hour, when it should jelly.