RECIPES.

Waikato Times, Volume 105, Issue 17605, 9 January 1929, Page 5

RECIPES.

PUMPKIN OR MARROW STEW. Peel and remove the seeds from a marrow or from 21b of pumpkin, and cut the vegetable into cubes. Scald and peel four tomatoes, and slice them finely. Peel and chop an onion and shred one green pepper finely. Put all into a casserole with a pinch of salt, loz of margarine or butter, and barely cover with water. Put on the lid and cook the vegetables in a slow oven for an hour, or until tender. Season and serve in the casserole. Stock or gravy, if available, is better than water, and the vegetable may be cooked in a jar, placed in a pan of water, if more convenient.

QUINCE JAM. s To make quince jam take 61b of quinces (perfectly ripe), pare, core, and cut into pieces.'Reserve the pips, which put into a stewpan with half a pint of water and allow to simmer for 20 minutes. Then put 4 Jib preserving sugar into a pan with the liquid from the strained pips, and an extra half-pint of water. Stir over a gentle heat until the sugar has melted, add the quinces, and boil until there is a thick jam which sets when tested. Takes about two hours, and makes a beautifully coloured jam. BOPS—FRENCH PANCAKES. Bops are a crisp edition of a French pancake, rather smaller and a little thicker, and the recipe for them is a very old one. As they are made without sweetening, they can be served to suit various tastes. They make a welcome accompaniment to the breakfast bacon or sausage, or to a savoury potted meat or fish. Grated cheese can be served with them, and as a sweet they are good with jam, honey,- or marmalade. Some people like them served simply with butter. Mix a tablespoon of butter with four tablespoons of flour, and add half a cup of milk, a quarter of a teaspoon of salt, and three well-beaten eggs. Stir well and drop large spoonfuls on a buttered baking sheet. Bake for 15 minutes in a hot oven, place a lump of butter on each bop, put on top of one another, and serve very hot.

FIG AND APPLE PUDDING. Mix together 4oz of flour, 4oz of breadcrumbs, 3 or 4oz finely chopped suet, a large green apple peeled and chopped up small, and 1J tablespoons fine sugar. Chop up finely 6oz of figs and add to the other ingredients. Mix all into a stiff paste with a little milk, put into a buttered mould, and steam for three hours. Serve with a sweet sauce. Syrup sauce: Take 1 tablespoon flour, 1 tablespoon syrup, and a few drops of lemon essence. Mix smoothly together and stir in 1 breakfast cup of milk and water. Heat gradually, stirring till it thickens.

GINGER BISCUITS.

Quarter of a pound butter, Jib sugar, Jib flour, 3oz preserved ginger cut into tiny pieces and a little of the ginger juice. Cream the butter and sugar together, mix in the flour, a ittle at a time, then put in the ginger and the juice. Press it into small !-ound bsicuits shaped with the hand, ml bake in a not too hot oven.'*-