TESTED RECIPES.

Star (Christchurch), Issue 18960, 6 January 1930, Page 12

TESTED RECIPES.

Gooseberry Jelly-Mould. Ingredients: Three-quarters of an ounce of powdered gelatine, one pound of gooseberries, half a pound of sugar, two cupfuls of boiling water. Dissolve the gelatine with one cupful of the water. Wipe, top and tail the gooseberries. Put them in a saucepan with the other cupful of water and cook slowly tili the skins are tender. Add sugar, and when it is dissolved rub the gooseberries through a sieve. Add the gelatine and keep on stirring till it begins to set. Pour into a wet mould and put aside to set. When firm, turn out and serve with cream. Vegetable Salad.—This salad is excellent when made out of very young and tender vegetables. Use in equal pro portions radishes, cooked and diced, turnips, peas, beans and carrots. Season with chopped parsley, chopped onions, salt and pepper. Mix with a little mayonnaise, and decorate with spring onions. A Plain French Dressing.—Put a saltspoonful of salt and a sprinkling of pepper in a bowl, add one dessertspoonful of vinegar, or better still lemon juice, for lemon juice is more digestible and altogether healthier than vinegar. Mix with the salt and pepper till dissolved. Add gradually, stirring the whole time, a good dessertspoonful of best salad oil, and stir till you have a nice creamy mixture. If liked, add a little mustard. Now add the lettuce, tomatoes, cress, cucumber, etc., a little at a time, and toss lightly in the mixture till it is all absorbed and the greenstuff is nicely coated with the dressing. There should be little cr no liquid left at the bottom of the bowl.

A Good Salad Cream.—A gill of thick cream, three eggs, a pint of vinegar, 2oz white sugar, half teaspoonful cayenne pepper, a level dessertspoonful dry mustard, Ub melted butter, a gill salad oil. Warm the vinegar, put dry ingredients into a basin, mix with vinegar, add butter, the eggs, whipped separately, and cream slightly whipped, and put all into a jar. Place'jar in a saucepan of boiling water, stir until it thickens, then add the olive oil, and bottle when cold. This will keep for some time, and can be used as required. As it is rather a thick cream it can be used sparingly.

Orange and Apple Salad.—A simple fruit salad can be made with oranges and apples only. Peel the oranges and remove the pith, then slice thinly. Peel, quarter, core and slice the apples thinly, then arrange the fruit in layers in a glass dish, beginning with apples and ending with oranges, sprinkling each layer plentifully with sugar. Pour over a little orange wine or a syrup made of orange juice and sugar, and leave for an hour or two before serving.

Potato Salad.—Cut some cold, cooked, firm potatoes into slices about hall an inch thick. Cover these with a mixture of three tablespoonfuls of lemon juice, six of olive oil, one of chopped parsley, a dessertspoonful of chopped onion, and a little pepper and salt. Leave for an hour before serv ing.

Green Peas.—Peas are often cooked in France without any water; instead they are tossed in a tablespoonful of melted butter, sometimes with the head of a lettuce. Little squares of bacon, tossed in a saucepan till they are cooked through, but not hard, often take the place, with an onion, of the butter and lettuce. Another way is to put the shelled peas in butter in a stew-pan with parsley, spring onions finely chopped, salt and pepper. Add three tablespoonfuls of boiling water. Cover close and cook over a low gas until the peas are tender, taking care to shake the pan frequently. When about half cooked, add to them a saltspoonful of sugar. When the peas are tender take the pan off the stove and let it stand for a moment; then add the yolk of an egg, previously beaten up with a dessertspoonful of cold milk. Mix together gently over heat for a moment, then dish at once.

Orange Ginger.—To 61b sweet oranges, 6 pints water and 61b sugar allow 4oz whole ginger. Wipe, peel and divide the fruit into quarters, removing any pips. Put peel through a mincer and place it in preserving-pan with oranges and water. Add the bruised ginger, tied in muslin, bring to the boil, add sugar and, when dissolved, boil until it will jelly. Keep well stirred and skimmed.

Blackberry and Apple Jam. —Allow equal quantities of blackberries and apples, and fib sugar to each pound of fruit. Peel, core and slice the apples, wash and stalk the blackberries. Put the sugar into a preserving-pan with half-pint of water, stir until the sugar has melted, then add the fruit. Stir over gentle heat until boiling, skim, then boil fast for three-quarters of an hour, or until the jam sets when tested. If desired, the juice of a lemon may be added to each 31b fruit.

Bramble Jelly.—To make good bramble jelly the berries must be large and red, not black. The blackberries should be gathered on a fine day. Place the fruit in a well-lined pan, cover with water, then simmer gently until the heat has extracted all the juice. Remove from the fire and pour into a flannel jelly bag: hang over an enamel basin. By next morning the liquid will all have dripped through. Add lib loaf sugar to every pint of juice. Take off the scum as it rises, and boil rapidly until the mixture jellies, stirring now and again with a wooden spoon. Pour into small jars previously warmed and tie down while hot. Pineapple Syrup.—Cover peel and core of pine apple with water and let it soak for twenty-four hours. Bring slowly to the boil and simmer for one hour, strain and allow one cup of sugar to each cup of syrup. Boil for ten minutes, then add one level teaspoon of citric or tartaric acid to each pint of syrup. Bottle when cold. This will keep for months. A little poured into a glass which is then filled with cold water or soda-water supplies a very refreshing drink. Pine-apple Wheel Cake.—Melt 3oz butter, put into a round cake-tin, cover with 1} cup brown sugar. Place one slice of tinned pine-apple in the centre on top of sugar; cut more slices of pine-apple in halves and arrange these round the centre slice like the spokes of a wheel, rounded edges all facing one way. Make a sponge-cake batter with three eggs, $ cup sugar, one cup flour and one teaspoon baking powder; pour over the pineapple wheel and bake in a moderate oven 15 to 20 minutes. When firm, turn out on to a plate and leave till cold. Serve with whipped cream. Rice Croquettes. Ingrediments: One cupful of rice. Two eggs. Three tablespoonfuls of milk. One teaspoonful of salt. One tablespoonful of sugar. One tablespoonful of butter. One teaspoonful of chopped parsley. Wash the rice several times and boil with two quarts of boiling water for thirty minutes. Drain well, and put into the top part of a double saucepan. Add one egg. beaten up with two tablespoonfuls of milk, salt, sugar, butter and parsley, and cook till egg thickens. Cool and shape into cones. Dip into egg beaten up with one tablespoonful of milk, roll in breadcrumbs, and fry in deep, hot fat till brown.