The WORLD of WOMEN Kitchen Craft Discussed by EVETTE
RECIPES FROM OUR READERS
Each of the following entrants will
receive a good quality TEA TOWEL, for the recipes which ap-
PICKLED GRAPES.—Take 8 to 12lb. large black grapes, 1 quart vine- gar, ½lb. sugar, 1 tablespoon cloves, 1 tablespoon whole pepper, 1 tablespoon whole spice, 1 tablespoon whole ginger, 1 tablespoon salt. Fruit should be ripe, but sound. Cut grapes off bunches, leaving tiny pieces of stalk on each grape. Pack fruit in Jars, shaking them well down. Boil vine- gar, spices, sugar and salt for three minutes and when cold pour over grapes. Leave one week, drain off vinegar, bring to boil again and when cool pour over grapes. Cork tightly.— Mrs. West, 85A Hobart-street, Mt. Hawthorn.
BAKED CARROT PIE.—Take 1 cup grated raw carrot, 1 pint hot milk, cup breadcrumbs, 2 eggs, 2 tablespoons chopped raisins, rind and juice of 1 lemon, 4 heaped tablespoons sugar. pastry, 1 tablespoon mixed spice. Line a fairly large dish with pastry and prepare this filling. Mix together the grated carrot and the crumbs, pour the hot milk over and leave to cool. Dis- solve sugar with the lemon juice, add the grated rind and stir into first mix- ture. Add the raisins, spice and well- beaten eggs. Mix all thoroughly to-
gether, pour into the pastry shell and bake in a fairly slow oven till quite
set and browned. This unusual des- sert may be eaten hot or cold, served with whipped cream or custard.— Miss Metcalf, 8 James-street, East Guildford.
QUINCE HONEY.—Peel, core and roughly slice fine large quinces. Allow ¾lb. of sugar and a good teacup of water to each quince. Put all the sugar and water in the preserving pan and bring to boiling point. Boil gently for 10 minutes. Meanwhile pass the quinces through the mincer, with fine pieces of preserved ginger (set a basin to catch the juice from the fruit or it will spill on to the floor). Add the quinces, ginger and juice to the boil- ing syrup and stir continuously until it
boils. Then boil fast from 20 to 30 minutes. Watch carefully, as it thick- ens quickly toward the end. The color will be like dark honey flushed with pink. Bottle like any other jam. Mrs. Paxton, 15 Hanbury-street, Kal- goorlie.
APPLE AND RAISIN SLICE.— Cream 3 dessertspoons butter and ½
cup sugar, add 1 egg well beaten, ½ teaspoon bicarb. soda, 1 teaspoon cream of tartar, and enough flour to make a stiff dough. Roll out, spread half in a shallow piedish or sandwich tin and cover with grated apple, a sprinkling of raisins and a squeeze of lemon juice. Put on the other half of the dough and bake in moderate oven about 1 hour. When cool spread with icing and a sprinkle of cocoanut. Miss Marjorie Cook, 124 Watfkin- street, Beaconsfield.
PUMPKIN FRITTERS.—Boil the pumpkin in the usual way with a little salt, drain, mash and measure it. To every 3 tablespoons of it, add a table-
spoon of self-raising flour; a few well- washed currants, a little grated nut- meg and a grating of lemon rind. Mix this into a batter with sweet milk, having it just a little thicker than for pancakes. Put a little dripping into a frying pan and when very hot and smoking drop the batter in, a table- spoon at a time. Fry till a good color, roll up with sugar and serve hot with slices of lemon.—Miss K. Leahy, 36 Royal-street, East Perth.
CHOCOLATE JELLY FISH.—Take 1 packet lemon jelly, 1 pint milk, 1 tablespoon gelatine, chocolate, sugar, glace cherries. Make the jelly in usual way. When dissolved pour into a flat dish and leave to set. Mix chocolate
with milk and sugar, dissolve gela- tine in a little boiling water. Stir well, then add to milk mixture. Turn into wetted small fish moulds. Leave to set. Turn out on the bed of jelly. Place tiny pieces of cherry to re- semble the eyes of the fish. Chop any remaining jelly roughly and heap it at one end of the dish to resemble rocks. —Mrs. D. Coulter. 36 Merriwa-street, Hollywood.
TOMATO JAM.—Take 4lb. ripe
tomatoes, ½ pint water, 2 large lemons, 3lb. sugar, 4 pieces green ginger. Wash and drain tomatoes, put in pan in layers with sugar, sliced lemon (seeds removed) and sliced ginger. Add water and stand for an bour. Boil, and continue boiling until thick, about one hour. Pour into jars and cover with melted paraffin.—Mrs. A. Holmes, 39 Inverness-crescent, North Perth.
LADIES' CIGARS.—Put through mincer (or chop very finely) 3oz. each of sultanas, seeded raisins, currants and shelled peanuts (a dessertspoon of peanut butter may be used instead), level tablespoon brown sugar. Add 4 drops almond essence and six drops lemon essence, mix all well together. Make a paste of 60z. self-raising flour, pinch salt, 3oz. lard or butter and a well-beaten egg (retain a very little of the white). Roll pastry out thinly, cut into lengths about 3in. by 1½in., upon centre of each place a long, thin layer of mixture, roll over and close ends. Have ready pan of very hot deep fat and gently place each cigar; cook until a golden brown, drain each cigar well and roll in castor sugar. Brush a little melted chocolate around centre (for cigar band) and press in a few pieces of chopped candied cherries. Brush about ½in. of one end with white of egg and dip in hundreds and thousands (for cigar ash).—Mrs. F. Hanson, 330 William-street. Perth.
MARRONS GLACES. — Marrons are a most delightful confection, are not difficult to prepare, although they take a good deal of time and care, but are well worth the trouble entailed. Take 2lb. chestnuts, juice of half a lemon, ¾ pint water, vanilla essence, 1½lb loaf sugar, pinch of cream of tar- tar, ½ teaspoon glucose. First slit the shell of the chestnuts on the flat side with the point of a knife, taking care not to cut through the nut; then place them in cold water; bring to the boil, and remove the shell and inner skin while still hot. Place the nuts in a metal basket in a saucepan of boiling water, and simmer gently until tender; add lemon juice to sufficient warm water to cover the nuts, and leave un- til cold; then lift out, drain and leave to dry. Dissolve 1lb. sugar in ½ pint water; bring to the boil, add cream of tartar, and boil to 220 degrees Fah., adding vanilla; cool, then add nuts. Bring almost to the boil again, and keep warm for 24 to 36 hours. To glace: Drain nuts, make a syrup with ½lb. sugar, ¼ pint water, and ½ tea- spoon of glucose, boiling to 235 degrees Fah. Dip chestnuts quickly and leave to dry. Place in paper cases.—Mrs. Nellie E. Blight; Dewsbury Park, Kel- berberrin.
GROUND RICE MOULD.—For this mix 1½oz. ground rice to a thin, smooth paste with a little milk. Put what is left of one pint of milk in a pan on the fire with one inch stick cinnamon. When the milk boils, add the ground rice, together with 1oz sugar, and boil gently for 16 minutes, stirring all the time. Rinse out some small moulds or teacups with cold water. Take out the cinnamon and fill the moulds with half the rice. Color the remainder a pale pink with a few drops of cochineal, and fill up the moulds. When set turn them out on to a glass dish, and pour custard round. The mixture can also be set in one large mould.—Mrs. J. A. Hunt, 16 Puntie-crescent, Maylands.