The Home

New Zealand Tablet, Volume XXXIII, Issue 51, 21 December 1905, Page 37

The Home

By 'Maureen'

Rhubarb Jam.

Put fft of sugar to each pound of fruit, and somo whole or crystallised ginger. Boil till of , a pinkish color. Gooseberry Jam. Put lib of sugar to each pound of green goose* berries, and 1 cup of water to about 61b of fruit. Boil " till fruit turns bright red. Almond Icing for Cakes. Put lib ground almonds and lib castor sugar into a. basin. Mix well and add a few drops of lemon-juice and vanilla flavoring, and enough well-beaten white of egg to mix all to a stiff paste. Spread evenly over the cake, smooth with a knife dipped in hot water, and put in a warm! place or cool oven till quite dry. Fig Jam. Put Jib sugar to each pound of fruit. Halve the figs, and cut off stems and remove all the loose skin possible. Place in preserving pan with half the quantity of sugar, spread over the fruit. Let this stand all night, and boil next day for three-quarters of an hour, then add the remainder of the sugar, and boil twenty, to thirty minutes till transparent. Chutney. Take 12ft green apples or gooseberries, 3ft brown sugar, 2oz white pepper, 2 teaspoonfuls Cayenne, 4 teaspoonfuls salt, 2£ teaspoonfuls ground ginger, l±lb onions, 4 pieces mace, lib currants, lft raisins, and loz mixed spice. Cut apples into quarters, put in pan with other ingredients, and cover with 1 gallon good vineear and boil for 4 hours. * Plain Christmas Cake. Well grease a really large cake-tin. Melt ±ft dripping in a saucepan, add to it Jib cane sugar and lft treacle. Stir over the fire till the sugar is dissolved. Put 4 large breakfastcupfuls of flour, 1 teaspoonful carbonate- of soda, £ft currants, and £ft stoned raisins into a fciasin. Pour the treacle and currants into the flour, and 1 large breakfastcupful sour milk and 2 wellbeaten «ggs. Mix all thoroughly. Pour into the tin, and bake about one and a half hours, or longer if necessary. Why You Should Eat Spinach. Prominent specialists claim that spinach is the most precious of vegetables, on account of its medicinal and strengthening properties. The emollient and laxative virtues of spinach, owing probably to the salts of potassium it contains, have been long known. It is excellent lor the liver, and as a consequence freshens the/ complexion. Some vegetables contain a relatively large; dose of iron. According to Bouissingault, the proportion is 0.00074 of iron in one hundred parts of French beans, 0.00083 in one hundred parts of lentils and in spinach very much larger. The chemist Binge has proved) that spinach and yolk of egg are proportionately richer in digestible and assimilable iron than all the most re^ nowned ferruginous remedies. Its great value and grow* ing importance are shown in the fact that spinach is already an active ingredient in several new tonics.