Domestic

New Zealand Tablet, 24 February 1916, Page 57

Domestic

(By Maureen.)

Hop Beer (By Request).

Take 4oz hops, 71b treacle, loz whole ginger, 51 gallons water, 1 cup brewer’s yeast. Mix all (but the yeast), and boil for two hours. Then transfer it to a tub, let it cool a little, add the yeast, and stir'. Let it stand in the tub for 16 hours, after which put it in a barrel, and let it stand for two days with the bung out. Then slightly cant the barrel and bung closely. It will be fit for use in a fortnight.

Quince and Apple Jelly.

To make quince jelly, take ripe quinces and rub with a cloth to remove the fuzz. Cut into quarters or eighths; remove the cores and specks, throw into cold water as each piece is cut, and when all are prepared, place in a kettle and add enough water to cover. Cook until quite soft, keeping the kettle covered while cooking. When done turn the quinces (juice and all) into a jelly bag, and let drain. Measure the juice thus obtained, and ,for each pint allow a heaped cupful of sugar. Sometimes a little more is required, but this is usually sufficient. When quantities are being used for other purposes, the parings (without the cores)* should be saved for jelly making. Cooked with a sufficient quantity of apples, they make a fine flavored jelly that is almost equal to that of the quinces alone. Quince Preserve.

Pare, core, and weigh the fruit, put it in your preserving kettle with one pint of water to every pound of fruit, and boil, ten minutes or until tender enough to pass a broom straw through them. If they are not perfectly ripe they will require longer boiling. Take out one at a time and place on dishes to drain. Allow one pound- of sugar to every pound of fruit. Put the sugar in a kettle with enough water to dissolve it, then

'■put in the fruit and boil until the cloudy look dis- ; appears, skimming all the time. Lay the fruit on a dish to cool, then, put 'it ah.jars and pour the hot syrup over it. / ~' . Quince Marmalade. .'.....; : Pare and core and cut into pieces, the fruit, put the skin and cores into a kettle, cover them with water arid boil thirty minutes, or until tender.,- Strain off . the water through a colander, and as much of'the pulp x as will pass without the skins; to this add the rest of the fruit and three-quarters of a pound of sugar to each pound of fruit; boil it until it becomes a jelly-like mass ; mush the fruit as much as possible. Turn into glasses and seal. A good marmalade can be made from the above recipe by using one-half sour apples, the other half quinces. This gives a more delicate flavor than when all quinces are/used. Vegetable Marrow Preserve. Peel and cut the marrow into quarters, take out the seeds, and cut the quarters into pieces about an inch square; lay them on a dish, and sprinkle a little powdered sugar over. Let it stand twenty-four hours, then pour off the juice and throw it away, leaving only a little to moisten the sugar afterwards used. Take equal parts of fruit and sugar, and allow one lemon to every two pounds of fruit. Peel the lemon very thin, cut the peel into fine strips, squeeze out the juice, and add both to the fruit and sugar. Put it on a gentle fire, and after it boils simmer till quite tender. Just before it is done add ground ginger to taste. Let the jam cool before tying down. This resembles an Indian preserve. : .. . To Fasten Knife Handles. Get a small piece of common brick and dry it thoroughly, pound it small as possible, melt some resin in a small tin, when melted add some of the pounded brick, stirring all the while. When thick enough pour a small quantity into the hole in the handle, warm the tang that goes into the hole, and press home. .This will stand hot water. Some use shellac alone for the same purpose, but the mixture of brick and resin is the best.