The Kitchen

Observer, Volume XL, Issue 12, 22 November 1919, Page 25

The Kitchen

[By Dolores.]

Lemon Jam. Take six large lemons, common or Lisbon, 101b. of sugar, and 4 quarts of water. Slice the lemons as thinly as possible, removing the pips only. Soak in the water for 24 hours, then boil in the same water till the rinds are perfectly tender. Add the sugar, boil, and skim for 1, hour, or till the syrup jellies. ® © ® Macaroni Cheese. Stew some macaroni in a pint of milk (no sugar till soft). Place in a pie-dish half the quantity. Grate the cheese and place a layer on the macaroni and milk, and dust with salt and pepper. Next put in the remainder of the macaroni and milk, on which put another layer of cheese, dust again with pepper and salt, and add a few little knobs of butter. Bake a nice brown in a quick oven and serve hot. ® <© ® Onion Soup. Partly boil three or four goodsized onions. Cut them into slices and place them in a pan with a pinch of nutmeg and the same of mace, salt to taste, and a quart of milk. Stew over a slow fire for 20 minutes or so, and then stir in an ounce or two of grated breadcrumbs, and stir for three or four minutes more. <® <® <© Neapolitan Soup. Cut into pieces the heart of a small cabbage, also half a beetroot, two turnips, two carrots, half a lettuce, quarter of stick of celery, a bunch of parsley. Salt to taste. Add a quart of water, and stir over a slow fire for about an hour. Strain and serve with fried bread. tg> ss> @> Macaroni Soup. Take .-lb. macaroni, 1 quart boiling milk, 1 tablespoonful butter, 1 tablespoonful flour, 2 tablespoonfuls grated cheese, half teaspoonful curry powder, salt and pepper. Boil the macaroni in salted boiling water for ten minutes ;• drain the macaroni, add the milk, boil 15 minutes; mix the flour and butter to a smooth paste, stir it in the soup; put in the curry, add the cheese, boil five minutes, season with salt and pepper, and serve. $> ® tig> Celery Soup. Take three large heads of celery, one large onion, one potato, three pints of water, a dozen peppercorns, 2oz. butter, j£-oz. flour, 1. teaspoonfuls of salt, half a pint of milk, and a pinch of mace. Dissolve loz. of butter in a stewpan. Slice the vegetables and put them into the pan with all the other ingredients except the flour, milk, and the remaining ounce of butter. Simmer for !-_■ hour. Strain and thicken with the flour rubbed into the butter. Add milk and serve very hot. & @> ® Preserved Pineapple. Pare the pineapple, and carefully pick out every particle of the eyes. A small, pointed, silver knife is the best for this work. Either pick off with a fork or grate off the soft part, rejecting the hard core. Weigh, and allow three-quarters of a pound of sugar to each pound of fruit. Put all together in the preserving kettle, stir well, stand aside over night. In the morning, bring to a boil, skim, and cook slowly half an hour. Pour it into jars, and seal.

Sledmere Ginger Bread. Take 21b. each of butter, sugar, and treacle, lib. of flour, _oz. of ginger, 1 teaspoonful of carbonate if soda, and 4 eggs. Put the butter, sugar, and treacle into a pan, and place over the fire to melt. Pour into a dish, then add the beaten eggs, ginger, and soda. Form into dough with flour, and bake in a flat buttered tin for £ of an hour. @> @> ® Barley Doughnuts. Take 1 tablespoonful melted butter, I cup of honey, 1 egg, 3 cups of barley flour, . cup of butter milk, 1 teaspoonful cream of tartar, -J teaspoonful carbonate of soda, a little salt, -J- teaspoonful of grated nutmeg, and i cup of chopped nuts. Mix the dry ingredients thoroughly, add the beaten eggs and milk with soda. Lastly, add the chopped nuts, roll on to a floured board, cut out, and fry a golden brown. <® <& # Canned Rhubarb. Peel the rhubarb, and cut into three-quarter-inch lengths. Weigh and to every pound allow half a pound of sugar. Make a syrup of half a pint of water to two pounds of sugar, let it boil, and skim. Put in the rhubarb, and boil fast five minutes. Put into jars, and seal. <© ® ' <ss Orange Marmalade. Quarter the rind of the oranges, peel it off, and cut into long thin strips. Cover wifth boiling (water, and simmer till tender, changing the water three times. Free the pulp from seeds and tough membrane. Weigh the pulp, juice, and the cooked rind, and allow an equal weight of sugar. Put all together, and simmer until thick and jelly-like. Turn into small jars, and, when cool, cover with paper. ® ® 9 Apple Cake. Take £lb. of butter, 5 tablespoons of self-raising flour, 3 tablespoons of cornflour, 1_ tablespoon of sugar, and 2 teaspoons of cinnamon. Mix the flour, sugar, and cinnamon together, dry; melt the butter, and work into the flour; if not moist enough you can add a little milk. Roll out rather thin, and cover a plate with the paste; put a layer of sliced apples and a few raisins, and cover with the paste. $• ® ® Apple Shortcake. Rub two ounces of butter into a pound of flour, with a pinch of salt and two tablespoonfuls of baking powder, and make into a paste with about half a pint of milk. Divide it in two, and roll it out into large rounds on a floured baking-sheet. Peel, core, and slice four good apples and pile them on one round, together with two ounces of sugar and one of butter and a little nutmeg. Wet the edges of the pastry, lay the other round on top, pinch the edges together, and put it at once to bake in a hot oven. When the pastry begins to colour remove it to a cooler part of the oven, or cover it with paper, and bake for from thirty to forty minutes. Serve it hot or cold, with sugar sifted on top. © ,® 9> Milk Jug Covers. I used to be always in trouble with my milk-jug covers, owing to the beads splitting in the boiler. I now take a square piece of net (doubled), and crochet an inch of Jubilee lace pattern round it. I then thread about s.ix beads on to a cord or narrow ribbon, and tie in each corner of the jug-cover. Then, when the covers need,washing, I just have to untie the cords,