Well-buttered paper wrapped round prevents the outside of the meat getting hard. When cooked the hare is cut into smallish pieces, and sent up very hot with the gravy over it. The recipe ended by saying, “ If you like to take some trouble you can make very good rich gravy from the pieces you cut away and his head, by stewing them well all the time he is cooking, in a little water, or soup stock if you have it ; add a glass of port wine to the gravy, or even a few spoonfuls of currant jelly, and you have a dish fit for the German 75 Feb. RECOMMENDS HARE CREAM Emperor himself — who by no means despises cookery, and occasionally inspects his own kitchens.” This dish would certainly look better than the cat-like creature one often sees appear at table. Hare Cream. — An excellent recipe for hare cream is given in a book called Dainty Dishes. /n>aucb March i.— Autumn.— This is our first autumn month, and IS often very hot and the most trying of the whole year. Fish.— The best fish this month are “ geelbek,” or Cape salmon, and “ Cabeljon ” (Marinade, p. io6), both good for boiling or frying. March 3.— Storing Fruit.— Early in March all our winter fruit, such as pears, apples, etc., are picked and stored. At Constants and Groote Poste in old days the pears and apples were laid carefully on the boards. In houses that have thatched roofs it is a good plan to stick the stalks of the quinces, which are purposely picked with a stalk attached, into the under-side of the thatch. Grapes, too, with a piece of woody stem stuck in the thatch or care- fully suspended will keep for nearly a month. Fruit that is stored should be often looked over, and any that has become bad picked out and thrown away, or buried, as it spoils the rest. Chestnuts and Chestnut Pudding. — Chestnuts come into season now, and they grow well in the Cape Peninsula at Stellenbosch, Paarl, Worcester and other districts. ^ Here is a nice French recipe for a chestnut pudding, given me by Mrs. Hiddingh. Boil 50 large chestnuts, peel and rub them through a sieve ; put them in a saucepan March CHESTNUT SNOW. CHIPOLATA with I pint of cream, or milk, and 4 ozs. butter ; stir over the fire till the mixture thickens. As soon as it ceases to adhere to the bottom of the pot, take it off and let it cool. Beat up separately the yolks and whites of 4 eggs and mix them with the chestnuts when latter are cold ; flavour with teaspoonful of vanilla essence, and add a good pinch of salt✪ Chestnut Pudding. When all is thoroughly mixed, butter a plain mould, put in the mixture, and steam for two hours. Serve hot with melted apricot-jam sauce. Here is another way of cooking chestnuts, a very nice sweet dish for Sunday supper, and for which I am indebted to Miss O’Connor Eccles, a well-known authority on cooking. Chestnut Snow. — Boil ^ pound of chestnuts, rub them through a sieve, mix with them 2 tablespoonfuls of castor sugar, and flavour with ^ teaspoonful of vanilla. Line a glass dish with strawberry jam, cover this over with the chestnut, sprinkle over them a few brown bread-crumbs, and put whipped cream on top of all✪ Chestnut Snow. (The cream should be slightly sweetened and flavoured with vanilla.)

AI-modernized reading of the original text

Well-buttered paper wrapped round prevents the outside of the meat getting hard. When cooked the hare is cut into smallish pieces, and sent up very hot with the gravy over it. The recipe ended by saying, “ If you like to take some trouble you can make very good rich gravy from the pieces you cut away and his head, by stewing them well all the time he is cooking, in a little water, or soup stock if you have it ; add a glass of port wine to the gravy, or even a few spoonfuls of currant jelly, and you have a dish fit for the German Feb. RECOMMENDS HARE CREAM Emperor himself — who by no means despises cookery, and occasionally inspects his own kitchens.” This dish would certainly look better than the cat-like creature one often sees appear at table. Hare Cream. — An excellent recipe for hare cream is given in a book called Dainty Dishes. [illustration: /n>aucb] March i.— Autumn.— This is our first autumn month, and IS often very hot and the most trying of the whole year. Fish.— The best fish this month are “ geelbek,” or Cape salmon, and “ Cabeljon ” (Marinade, p. io6), both good for boiling or frying. March 3.— Storing Fruit.— Early in March all our winter fruit, such as pears, apples, etc., are picked and stored. At Constants and Groote Poste in old days the pears and apples were laid carefully on the boards. In houses that have thatched roofs it is a good plan to stick the stalks of the quinces, which are purposely picked with a stalk attached, into the under-side of the thatch. Grapes, too, with a piece of woody stem stuck in the thatch or carefully suspended will keep for nearly a month. Fruit that is stored should be often looked over, and any that has become bad picked out and thrown away, or buried, as it spoils the rest. Chestnuts and Chestnut Pudding. — Chestnuts come into season now, and they grow well in the Cape Peninsula at Stellenbosch, Paarl, Worcester and other districts. ^ Here is a nice French recipe for a chestnut pudding, given me by Mrs. Hiddingh. Boil 50 large chestnuts, peel and rub them through a sieve ; put them in a saucepan March CHESTNUT SNOW. CHIPOLATA with I pint of cream, or milk, and 4 ozs. butter ; stir over the fire till the mixture thickens. As soon as it ceases to adhere to the bottom of the pot, take it off and let it cool. Beat up separately the yolks and whites of 4 eggs and mix them with the chestnuts when latter are cold ; flavour with teaspoonful of vanilla essence, and add a good pinch of salt. When all is thoroughly mixed, butter a plain mould, put in the mixture, and steam for two hours. Serve hot with melted apricot-jam sauce. Here is another way of cooking chestnuts, a very nice sweet dish for Sunday supper, and for which I am indebted to Miss O’Connor Eccles, a well-known authority on cooking. Chestnut Snow. — Boil ^ pound of chestnuts, rub them through a sieve, mix with them 2 tablespoonfuls of castor sugar, and flavour with ^ teaspoonful of vanilla. Line a glass dish with strawberry jam, cover this over with the chestnut, sprinkle over them a few brown bread-crumbs, and put whipped cream on top of all. (The cream should be slightly sweetened and flavoured with vanilla.)

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Chestnut PuddingChestnut Snow

Hilda's diary of a Cape housekeeper