TESTED RECIPES.

Star (Christchurch), Issue 16321, 10 January 1921, Page 9

TESTED RECIPES.

{ Wo may lire without musio, roetry and art. We may lire without conscience, and liTe without heart; We may live without friend*; we may lire without bcoka; Bat civilised man cannot lire without cooks. —Mereduil Raspberry Water Ice.—For raspberry water ice there is required one pint of water, four ounces of sugar, holt a cupful oi raspberry juice pressed from tne fresh berries. or the same quantity of raspberry jam put through a sieve, and a lew drops of almond essence. Alake a syrup with the sugar and water, boil them together, let this cool, then add iho almond essence and fruit juice. Stir well and pour into freezer. Lemon water ice is made in the some way, using lemon juice instead of raspberry juice and leaving out the essence. Raspberry Syrup.—Place eight breakfa stcup fuls of raspberries in an earthenware bowl, and pour over them four break fastcupfuls of cold water. Cover and put aside for four days, and stir them well three or four times daily. When ready strain off the juice, mea-, <Ol re it with a. teacup, and mix with it an equal bulk of good sugar. When the sugar is Dissolved, pour the syrup into bottles, but leave them 'uncorked for three or four days. This syrup will be found a capital substitute for fheiu y when making trifles. Portable IvomonadcC —Rub the rind of t large fresh lemon on three ounces of loaf sugar. CYush it to powder, and mix with half an ounce of tartaric acid. When thoroughly blended put the powder into a glass bottle and cork it well. It null keep for some time. When wanted, put a teaspoon fill of the powder into a glass of water and stir round. Sufficient for a dozen tumblers of lemonade. Lemon Cream Soda.—Over one pound of sugai pour 011 c pint of boiling water, add the thinly pared rind of one lemon and strained juice of three.. Cover closely, and when nearly cold mix in a level teaspoonful of tartaric acid and a stiffly whipped, w kite of egg. Store in a closely corked bottle. It may be diluted for use with soda water, or plain water in which, a little carbonate of soda has been dissolved. Ginger Beer —Two pounds and a half of lump sugar, two lemons, one and a bait - ounces of ginger, one ounce of cream of tartar, four tabic spoon fu is of yeast, a slice of toast. Place the thinly cut. lemon rind and the sugar in n large pan Bruise the ginger and boil it in nearly three gallons of water. ‘ After five minutes’ boiling, pour it at once over the sugar and lemon in the pan, add the cream of iartar, and mix well Cover with a thick cloth, and leave till only milk warm. Spread the yeast on a piece of toast hot from the lire, add it and the strained juice of two lemons. Let the beer work twelve hours, then strain through a cloth, and bottle. Use screw topped bottles, if possible; if not, the. corks must be tied or wired down. Green Tomato Pickle.- -The size of the tomatoes does riot matter. To 61b of green tomatoes allow a quart of vinegar, lib brown sugar. Jll> onions, If teaspoonful cloves, 2 teaspoonfuls peppercorns, 1 teaspoonful ginger, 1 teaspoonful cave nne: pepper, and Ilb raisins. Slice the tomatoes into an earthenware dish, sprinkle each layer with salt, let ihetri stand all night. Boil up the vinegar and spices aTid strain it. Grain the liquor off the tomatoes and add them with a sliced onion to the strained vinegar. Simmer until verv tender. Bottle when cold. To Preserve Beans. -Canadian AVondor beans are the best to use. being fleshy and juicy. They must bo preserved while young. Slit the beans down, then cut them in lengths of about an inch. Mix them with salt, allowing about three mimes of salt to a pound of beans. AYhcn thoroughly mixed, put them into an earthenware jar. Put a weight on the top. An old plat*? with a clean brick on it serves the purpose quite well. In a couple of days the beans will, be completely novorod An tli brine;. 4Y.be n using them soak over night in cold water. If then too salt, bring them to boil for a few minutes. Then strain them and use fresh boiling water io finish the cooking. j Chocolate Blanc -Mange AYith Fruit, j Follow the recipe for blanc mange on the cornstarch package, increasing to suit the company to he served. After , boiling for a few minutes stir in two ounces of melted chocolate, and boil lor a few minutes longer; then remove from the Are. and stir in one cupful of dates, hair a cupful of chopped figs, one cupful of raisins, and. if desired, a certain amount* of candied orange Deel and citron. This pudding should |bo moulded in a square or oblong | mould, and when cold cut into squares or oblongs, and served with lemon or orange sauce or with cream.