Useful Recipes.

Observer, Volume XXXV, Issue 48, 7 August 1915, Page 21

Useful Recipes.

GUAVA JELLY

Three quarts of red guava®, the juioe of one or two lemons, crystal sugar. Slice the fruit, cover with cotldl water, and simmer gently for two hours, then strain through a jelly-bag or fine sieve. Measure the liquid when cold, and to each pint allow twelve ounces of sugar and one tablespoonful of lemon juice. Return to the preserving pan and boil gently for about one and a-half hours, or until a little of the syrup poured on to a plate jellies quickly. Turn into pots and cover quickly.

BOILED ICING

Required: Oup of white 6ugar, whit* of one egg, two tablespoons water essence and colouring. Boil

water and sugar slowly for five minutes without stirring. Beat white of. egg to stiff froth in basin. Pour on the boiling syrup gradually, and beat until thick. Add l essence, and, if liked, a little colouring. Pour over cake. ® <$ ® BREAD WITHOUT YEAST. lib of flour, 1 teaspoonful of salt, two oas of Brown and Poison's "Paisley Flour," 1$ gills of milk. Sieve flour and salt and flour into a basin; add! the milk and form a soft dough. Turn, on to a floured! board and knead only a, minute just to make it smooth. Quickly shajfe Otic dough into two round loaves and bake in a quick oven for about half an hour. ®> @> © BAKING POWDER ROLLS. 12oze of flour, half a teaspoonful of salt, teaspoonfuls of baking powder, gfflls of milk. Sift flour, ■salt and baking powder into a basin, add the milk and mix quickly. Divide into six portions, roll each lightly into shape and ibake in a quick oven from fifteen to twenty min/utes. Note.—To keep yeast, wrap it in a piece of clean dlamp linen and place in an earthenware jar. It will them keep for several days.

FIG PUDDING. One pound of figs chopped fine, two cups of breadcrumbs, one-half pound of suet, chopped; two eggs, beaten thoroughly, one cup of milk, one cup of fine sugar, nutmeg to taste. Steam two hours. Sauce: One tablespoonfuT of butter, one taiblespoonful of flour, one-half cup of pulverised sugar, one cup of hot water. Season with, lemon or wine. @ © ® YORKSHIRE PUDDING Three eggs, one pint of milk, one cup of flour, one teaspoonful salt. Beat the &ggs very light, add the milk, pour over the flour and salt and beat well. Bake in hissing hot gem pans, basting with drippings from the beef. Or, place the roast on a rack and pour the puddling batter in the pan under it. © @> @> LEMON BUNS. Mix one teaspoonful of baking powder with half a pound of flour; cream two ounces of butter with two

ounces of castor sugar, and) add to them a beaten egg; grate in tihe rind , of a lemon, then sift in the dry ingredients, working all into a stiff dough, adding, if necessary, a little milk. Bake in greasedl tins till a golden brown colour and thoroughly cooked. If liked, cover with lemon water icing. © ®i © BEEF OURRY. fib of stewing steak, 3 fair-sized onions, 1 small apple, 1 teaspoonful of curry powder, 1 teaspoonful of brown sugar, 2 teaspoonifuls of vinegar, a fl&ttle butter or dripping. Out tine steak into quite small pieces; cut up the onions roughly, melt t!he butter in a saucepan and fry them in this until they are a pale brown; do not use an enamelled saucepan as it is so apt to burn. Then add the curry powder, stir well in to absorb tlhe fat and cook gently for another five minutes at least; next sprfinlde in fhe vinegar, mix, and: then put in the meat and the apple peeled) and chopped. Add a tablespooiaful 1 of water just to prevent it sticking, but the meat will give out plenty of juice as it cooks, and' curry sihould be a thick mass, not meat swimming in gravy. Put in the sugar and salt to taste, cover the saucepan and 1 simmer gently for two

hours. The strength of curry powder varies, and with some you may need more than I ibave given in this recipe, but be on the safe side and don't put in too much for a first trial. RICE TO BE SERVED WITH CURRY. Now this: is just as important as the meat portion of the dish; each grain should be separate and yet soft, free from water and yet not dried up; it then becomesi the most delicious adjunct and is equally good served as a vegetable with, a hot joint and gravy. For a medium sized curry take £ lb. of best Patna rice, it must be Patna, and you will have to give 4d a lb. for it now, but even then your. dish of rice costs only one penny. Wash it well and' put it into a saucepan of cold water well salted. It is a mistaken idea that rice needs to be boiled in a large quantity of water; an ordinary potato saucepan three-parts full is all yon need. Bring it to the boil, stirring occasionally, for this is the stage when it sticks to the saucepan. Take off the scum as it rises, and let the rice, boil quickly till soft; it generally takes about fifteen minutes, but you can only judge by taking out a few grains and cutting them in halif; if a tiny white speck is seen in the centre of the cut portion the rice is not cooked. When this speck disappears don't let the rice boil any longer or it will "mash," but quickly carry it to the sink and turn, it into a colander; return' it to the saucepan and fill this up with cold water, stir the rice round in this with your hand freely, pour back into the colander, return again to the saucepan with fresh cold water to rinse it again; do this a third time if the water still looks milky. The idea is that you must wash all the starch from the rice or it will stick together. Then returm to the colander a last time and pour plenty of hot water over the rice; dram a minute and then stand the colander on a plate and leave in a warm place oiver the stove or in a very cool oven. The rice will swell and drain; turn it gently over with a fork, and do not let get boo dry.

In' India rice is always served on a iseparate dish piled high in a snowy heap. Serve a refreshing sweet after curry, such as

ORANGE SALAD

Twoi or three sweet oranges, two spoonsful of ground l almonds, castor sugar. Remove peel 1 and pith from the oranges, cut them in thick round slices and lay in a glass dish; sugar well and sprinkle in between the slices a layer of ground almonds. Cover the dish and leave standing some hours for the juice to soak through the nuts.