TESTED RECIPES.

Star (Christchurch), Issue 18043, 31 December 1926, Page 14

TESTED RECIPES.

Red Currant Jelly’.—Pick some good red currants free from stalks. Put them into a large saucepan with just enough water to prevent the currants burning before the juice begins to flow from them, cover them, and let them boil until you can easily crush them with a spoon, then strain the juice into a clean basin. Measure the juice, allowing lib of crushed loaf-sugar to each pint of juice, put the juice and sugar together, let them boil up quickly, stirring constantly’ to prevent burning. When the jelly* has boiled twenty* minutes try* a little dropped on a plate. When it jellies, put at once intt> clean, dry jars.

Strawberry Sundae. a Delicious Sweet—lib of strawberries, 1 pint of vanilla ice cream. 1 gill of syrup, 1 gill of whipped cream. Hull some sound strawberries, put them into a basin and pour over a little syrup made byboiling together water and sugar in the proportion of 4oz of sugar to 1 gill of water. Keep the strawberries in syrup on ice for two hours. Put some of the strawberries and syrup into wine-glasses, put a spoonful of vanilla ice cream on the top of each, and cover with more strawberries and syrup. Place a spoonful of whipped cream on the top, and serve immediately*.

Green Tomato Recipes. -Where there are more green tomatoes than arc wanted for ripening, after the plants have done bearing they may be made into a delicious preserve and jam. On many garden walls there are small grapes growing which do not ripen very well except in exceptional seasons. It these can be added to the green tomato jam they* give it the most delicate flavour. Roughly slice the tomatoes and cook them until tender. If grapes can be added, they must be cooked separately. Stalk them and put them in a preserving pan with a very little water. Press them with a wooden spoon so that they* are all crushed. The pips will rise to the top as the juice begins to flow, and must be skimmed off. Add the. grape pulp to the tomato pulp with 18oz of sugar to the pint of pulp, and boil until it will set when tested. If there are no grapes add a little lemon to the tomatoes.

Green Tomato Chutney- To 41b of green tomatoes allow 21b of apples and Hb of onions. Put the apples and onions through the. mincer after peeling them; the tomatoes may be put through the mincer or sliced. Stew until tender in two quarts of vinegar, with 21b of brown sugar, lib of sultanas, ilb of mustard seed and two or three pieces of root ginger, which last-named should be tied up in a muslin bag with a few allspice, so that they may be. removed when the chutney is done. Boil until quite thick. Sardine Eggs.-—Boil hard as many eggs as you require. Cut the eggs in half and remove the yolks. Scrape and bone one sardine to each egg. then pound the yolks and sardines together, adding salt and a little cayenne pepper. Fill the case? of the eggs with a little of the mixture, shaving off a little at the bottom so that they will stand.