TESTED RECIPES.

Star (Christchurch), Issue 19811, 1 December 1919, Page 9

TESTED RECIPES.

W* m»y liv# without tonne, jpestry wud •rt, We may lirs without vonscienoe, u>4 live without heart; We mar live without triend*; we way live without bookH; But civilised man cannot Uto without cool*. - Meredith. .MUTTON EX CASSEROLE. Cut about a. pound of uiicldloncck of mutton into small pieces, put into a casserole with sliced omon and halfpint of wafer, and cook very gently lor a- couple of hours or longer. Scrape some small new potatoes, add them to the stew, also salt and pepper, and simmer for another hour. Shell one pound or one, and a half pound (according to quality) of peas, add to tho stew, and simmer until cooked—about half-hour to one hour. If the liquid is too thin, add a small spoonful of flour mixed to a paste,with water. Servo in the casserole. The accompaniment of mint sauce is usually diked. MELBOURNE MARMALAPE. This recipe is generally liked:—Two oranges, 2 lemons, 6lb sugar, 5 pints water. Pub the sliced fruit into 44 pints of tho water, and the pips and pith into the remaining I-pint water. Leave ter twenty-four hours. Now si-rain the l-pint of water, and add it to the larger quantity of water containing the fruit. Boil for an hour without .the sugar, and for one hour with it. ANOTHER MARMALADE. You require 2 sweet oranges, 3 lemons, 31b bitter oranges, d2lb sugar, 9 pints water. Cut the fruit in four, lake out the seeds, and .'put t hem with tho pith into a separate dish with one ! pint of the water. Cut the skins and pulp together us line as possible, aim put into another vessel, adding the oilier 8 pints of water. Lot them stand ail night, then boil for one- hour and twenty minutes. Add tho sugar aiid tho water strained from the. seeds, and boil ter three-quarters of an hour longer. ORANGE FOAM. Mix 2 teaspoonfuls of cornflour with 4 tablespoons of cold water, add 2 cupfuls of hot water, 1 cupful of sugar, the strained juice of 1 orango ana the strained juice of I lemon. Stir and cook over tho tiro for 10 minutes, then take from the lire and cool. Beat up tho whites of 3 eggs to a. stiff froth then beat tho cornflour mixture into them; add 1 small tin of drained grated pineapple. Four into wet individual moulds and allow to set. Serve with whipped cream or cold boiled custard'. CONFECTK)NER ’ S TCI NO. iVo tablespoons of hot wa.tei, 4 teaspoon lemon flavouring, confectioner’q sugar. To the hot water add enough confectioner's sugar to make it stiff enough to spread. IX > not use this licing on a hot take or it will melt. HARP SAUCE. One-third cup butter, 1 cup powdered •sugar, 1 teaspoon lemon juice or one i.easpoonful vanilla. Cream bmlcr, add sugar gradually and flavouring. CURR ANT SCONES. Mix in basin three-quarters of a pound of flour, adding a quarter of a teaspooniul of salt, half a teaspoonful of baking soda, and three-quarters of a teaspoouful of cream, of tartar with'the lumps pressed out, also a heaped teaspoonful of sugar. Crumble into theso a dessertspoonful of lard, then add a good tablcspoonful of currants which have been washed, dried and picked. -Moisten the whole to a. .good scone dough witii' sweet milk, turn on to a floured board, quickly knead, roll into a large round, cut in lour, and bake on a hot girdle. j ■ t |