COOKERY NOTES

Wairarapa Age, 20 March 1920, Page 2

COOKERY NOTES

APPLE DELIGHT.

Ingredients: Apples, butter, sugar, rice, red currant jelly. Method: Peel and core the ajjples, one for each person. Place them in a piedish and fill the cavities with butter and sugar. Boil the rice until it is half done, then drain it and place it around the apples. Cover the piedish and bake until the apples are soft. ' "When done, sprinkle sugar over tho rice and ornament with a little red currant jelly. Serve in the dish in which tho pudding has been cooked. Arrange a napkin around it bofore sending to the table. QUINCE CONSERVE. Ingredients.—7lb of quinces, 7; pints of water, 81b of sugar, the rincl of a lemon cut into quarters. Method,—Cut the fruit into quarters, but \don't peel it. Take out the pips and tie them in a muslin bag. Place the fruit in a preserving; pan, add the seven pints of : water, the pips J and lemon rind. Boil slowly until the fruit is cooked. Then lift otit the quarters carefully, and place on a dish. Add four pounds of sugar to the water, and let it come to the boil. Place the fruit in tho syrup, and let it boil for half an hour. Then add the other four pounds of sugar, and boil until the syrup jellies. Try a little on a saucer. Stir carefully so as not to break the fruit. Remove the pips before adding the sugajr and lift out the lemon rind before bottling. : ' RAISIN BREAD. , Ingredients.—One oz of "Dominion" compressed yeast, J pint of water, \> pint of sweet milk, loss ot sugar, Joz'of salt, loz of lard or butter, 21b of flour, f packet of seeded raisins. Method.—Both milk and water should be warm. Place yeast, in. a cup, and about half fill the cup with warm water; cover it with a saucer, and let stand while preparing flour. Sift the flour after weighing it, and place in the oven for a few minutes to get warm, leaving the door Mix salt and sugar through the flour, then separate raisins well, and work them in. Place the butter in a small saucepan to melt, then pour on to it. the half pint of milk, and whpn warm add to it the remainder of the water, then the yeast, which, if not quite ready, can be stirred around w'th a spoon to help dissolve it. Make a; hole in the centre of the flour, and into this pour the liquid, stirring with a wooden spatula, always iu the same direction. Mix thoroughly, then turn on to a floored board, and work gently with the heel of the hand for a minute or two. Place in & warm position to rise, covering witH a cloth stretched tightly over the top of the bowl, but not touching the dough. When risen, knock down gently with the bottom edges of your hands placed together, then a little, and place back in bowl to rise again. Mould into shape, and place in si ght- j ly buttered tin. Cook for an hour and a quarter in a moderixtely hot; oven. Raisin Bread is highly nutritious. It save using so much meftt, and ought to be on the table at every meal. It id healthful and economical