Domestic

New Zealand Tablet, Volume L, Issue 16, 26 April 1923, Page 49

Domestic

By Maureen

Tomato Ketchup. Take 3£lb tomatoes, 1-J-lb sour apples (weighed after peeling and coring), 3oz salt, Boz brown sugar, 2 small onions, 2oz ground ginger, 1-Joz mustard seed, -Joz whole pepper, 1 pint vinegar. Scald the tomatoes for 1 minute in boiling water, remove skins, cut in pieces, and put into an enamelled saucepan with apples and onions chopped fine. Add ginger, salt, and part of the vinegar. Boil until cooked. Rub through a sieve. Return to saucepan, and add sugar and remainder of vinegar. Put the mustard seed and whole peppers into a muslin bag. Tie loosely, and boil with the rest from half to three-quarters of an hour. Take out the muslin when done, and bottle ketchup. Tie down or cork next day. Julienne Soup. Put into a saucepan 11b of lean soup beef (not cut up) with 1 lump of sugar, an onion (whole), a little pepper and salt, and 3 pints of water. Simmer for 2 hours. Remove from stove and dash a cup of cold water into it to cause the fat to rise. Allow it to cool, remove the fat and strain the soup into another saucepan. Add h carrot, \ a turnip cut into slices and then into tiny strips, and a few green peas. Canned peas may be used if fresh peas are not obtainable. Simmer for half an hour and serve the soup with the vegetables in it. This soup will be perfectly clear if the directions are followed carefully. Rabbit Charlotte. Prepare carefully a young rabbit, and let it stand in salt and water for an hour. Dry the pieces and arrange them in a well-buttered 'piedish with slices of bacon, layers of breadcrumbs, a little powdered thyme and chopped parsley. Let the last layer be breadcrumbs, and pour enough water, or stock, or beef tea over to barely cover the ingredients. Put some bits of butter on top. and bake till the meat is tender. Good hot or cold. Micer it the rabbit is boned. About Apples. Apples are composed of vegetable fibre, albumen, sugar, - gum, malic acid, gallic acid, chlorophyll, lime and water. Some analysts claim that the apple contains a larger percentage of phosphorous than any other fruit or vegetable. The phosphorus is useful in. renewing the essential nervous

matter of the brain and spinal cord, known as lecithine. Tasty as a ripe apple is, it needs assistance in cooking. Its flavor must either be heightened by other fruity flavors, crossed with spices, enriched with butter, or magnified in contrast with sugar and cream. Regarding the fruity flavor, it mixes best with apricots or quinces—a mass of marmalade of either of these fruits is excellent in any of the cooked preparations—and the addition of lemon juice is almost imperative. Regarding spicy additions, the old way was to add cloves to every form of cooked apple, especially to apple pie; now it is more usual to add powdered cinnamon, powdered nutmeg, and the juice of eithrc lemons or oranges. Butter, in combination with sugar, gives a peculiar richness to cooked apples but it should be added at the last moment, and not at all if the apples are to be eaten cold. Sugar helps an apple mucheven a sweet onein the cooking; but if it is necessary to add sugar at table, the best brown sugar adds more flavor than granulated sugar. Cream is also generally added at table, and all the world knows how its blandness contrasts with and brings out the fine acid of the fruit. Apples, as fast as they are peeled and cut, must be thrown into cold water to keep them white. Lemon juice will restore their whiteness. It is advisable to follow the plan of dividing cooked apples into two partsone to be cooked longer than the other and reduced to a mass or a marmalade. In a pie, for example, place a mass or marmalade of apples at the bottom of a dish, ami heap on this tin' law slices, which are to be baked enough, but not so much as to lose their solid v.