Cut up and reduce the apples to a pulp by boiling, pass through a strainer or sieve, put back into the saucepan with the soaked isinglass, pour into a basin to cool. Whisk the whites of eggs to a stiff froth, sweeten with castor-sugar, and add the juice of a lemon ; whisk the whole together till it begins to set. Pile it high on a glass dish and arrange small pieces of red currant or quince jelly round it. Make a custard of the two yolks, and serve with the apple snow✪ Apple Snow. Green Butter. — This is nice for luncheon or dinner. Take 2 ozs. parsley, picked from the stalk, and boil till tender, then press out the juice from it. Meantime take 3 ozs. anchovies, which should be washed, boiled, and pounded fine (if you have not the anchovies in bottles, anchovy paste will do). Mix this and the parsley thoroughly into 4 ozs. fresh butter✪ Green Butter and pass through a fine sieve. It should then be pressed into the shape of a cream-cheese and kept in the cool till used. Old English Pot-pourri. — In Hildas Where is it I was able to give an old Cape recipe for pot-pourri; now I 253 ■ am Dec. POT-POURRI. GOOD-BYE ! giving an old English one. There is nothing so sweet as the old pot-pourri which has been kept for years in the splendid old jars of Chinese porcelain, and somehow the scent of it always makes you realize you are in a home. No hotel ever indulged in pot-pourri ! Dry the rose-petals well in the sun, also jasmine, orange- blossoms, lavender, sweet lemon, verbena-leaves, myrtle, thyme, sweetbriar, bay, rosemary, marjoram, and some thin dried rind of lemon. Take — ^ lb. bag of salt. One shilling’s-worth of ambergris. 12 ozs. orris root and gum benzoin. 2 ozs. powdered cloves and cinnamon. I oz. each of mace, storax, calamus aromaticus, and cypress. Pound all in a mortar with a pinch of musk. Lay a thick '' bed of coarse salt at the bottom of a jar ; then a layer of dried flowers ; sprinkle on them the mixed spice and some bay salt, then another layer of flowers, and so on till the jar is full; finish up with a thin layer of spices and salt, 'N Put on the top a board with a weight on it to press it all together. Do not stir it for two or three months ; then b mix all together daily with a wooden spoon. Add a few ' • ' dried rose-petals or flowers each year, and a little salt, and stir, but no more spices will be needed. Some add a dried Seville orange stuck full of cloves. J December 31. — Good-bye. — I cannot close my Diary with- g out cordially thanking all who have so kindly given per- J mission to quote good recipes. I think the names of all m such kind helpers are duly recorded with the recipes or ’1 quotations. (If any are unintentionally omitted I trust J they will forgive me.) The results will, I hope, be tried in :m 254 m GOOD-BYE ! Dec. many Colonial homes not only in South Africa but round the globe, and perhaps in old England itself! so those who enjoy the dishes will thank those who have so generously helped me. And now good-bye ! We have talked over our work and our holidays together through the year. Good-bye I and good luck I END OF THE DIARY g ’ r./ N f / \ I .. ^ ^ •> , >c' *!“ 'I X'KS’Sv^L V, -V APPENDIX NAMES OF CAPE FISH. (Mzss Thwaites has painted most of the fish in this collection i)

AI-modernized reading of the original text

Cut up and reduce the apples to a pulp by boiling, pass through a strainer or sieve, put back into the saucepan with the soaked isinglass, pour into a basin to cool. Whisk the whites of eggs to a stiff froth, sweeten with castor-sugar, and add the juice of a lemon ; whisk the whole together till it begins to set. Pile it high on a glass dish and arrange small pieces of red currant or quince jelly round it. Make a custard of the two yolks, and serve with the apple snow. Green Butter. — This is nice for luncheon or dinner. Take 2 ozs. parsley, picked from the stalk, and boil till tender, then press out the juice from it. Meantime take 3 ozs. anchovies, which should be washed, boiled, and pounded fine (if you have not the anchovies in bottles, anchovy paste will do). Mix this and the parsley thoroughly into 4 ozs. fresh butter and pass through a fine sieve. It should then be pressed into the shape of a cream-cheese and kept in the cool till used. Old English Pot-pourri. — In Hildas Where is it I was able to give an old Cape recipe for pot-pourri; now I 253 ■ am Dec. POT-POURRI. GOOD-BYE ! giving an old English one. There is nothing so sweet as the old pot-pourri which has been kept for years in the splendid old jars of Chinese porcelain, and somehow the scent of it always makes you realize you are in a home. No hotel ever indulged in pot-pourri ! Dry the rose-petals well in the sun, also jasmine, orangeblossoms, lavender, sweet lemon, verbena-leaves, myrtle, thyme, sweetbriar, bay, rosemary, marjoram, and some thin dried rind of lemon. Take — ^ lb. bag of salt. One shilling’s-worth of ambergris. 12 ozs. orris root and gum benzoin. 2 ozs. powdered cloves and cinnamon. I oz. each of mace, storax, calamus aromaticus, and cypress. Pound all in a mortar with a pinch of musk. Lay a thick '' bed of coarse salt at the bottom of a jar ; then a layer of dried flowers ; sprinkle on them the mixed spice and some bay salt, then another layer of flowers, and so on till the jar is full; finish up with a thin layer of spices and salt, 'N Put on the top a board with a weight on it to press it all together. Do not stir it for two or three months ; then b mix all together daily with a wooden spoon. Add a few ' • ' dried rose-petals or flowers each year, and a little salt, and stir, but no more spices will be needed. Some add a dried Seville orange stuck full of cloves. J December 31. — Good-bye. — I cannot close my Diary with- g out cordially thanking all who have so kindly given per- J mission to quote good recipes. I think the names of all m such kind helpers are duly recorded with the recipes or ’1 quotations. (If any are unintentionally omitted I trust J they will forgive me.) The results will, I hope, be tried in :m 254 m GOOD-BYE ! Dec. many Colonial homes not only in South Africa but round the globe, and perhaps in old England itself! so those who enjoy the dishes will thank those who have so generously helped me. And now good-bye ! We have talked over our work and our holidays together through the year. Good-bye I and good luck I END OF THE DIARY g ’ r./ N f / \ .. ^ ^ •> , >c' *!“ 'I X'KS’Sv^L V, -V APPENDIX NAMES OF CAPE FISH. (Mzss Thwaites has painted most of the fish in this collection i)

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Apple SnowGreen Butter

Hilda's diary of a Cape housekeeper