Hilda's diary of a Cape housekeeper

lished by the Department of Agriculture, Cape of Good Hope. It gives very useful hints, and by kind permission I am inserting their last paper, on Locust Destruction^ in the Appendix to this book. The Department is also going to publish handbooks on the best methods of cultivation of cereals in different parts of the Colony, and regarding the best breeds of cattle, sheep and goats, which will be well worth careful study. \ f' •4 s < * May I. — First Winter Month. — This is our first winter month, and is generally very pleasant as regards weather. Gardeners, however, find it very trying, for where oaks grow in abundance the litter from the constantly falling leaves gives a great deal of extra work. To use them a deep hole may be dug in the ground, and all rubbish as well as oak leaves put in and left two years, when you will find they have made a good mould. May is a favourite time for going to the seaside, and Kalk Bay, Muizenberg and Simonstown are much frequented. Winter Clothes. — Winter clothes need not be very thick or heavy, ordinary serges would be found quite warm enough, with a little additional warmth in under-garments. Fruit. — Lemons, citrons, shaddock and guavas are coming in now. Another fruit which is in season in May is medlars, and chestnuts also are available, and in Natal pineapples and bananas are to be had, and are sold in all parts of Cape Colony, imported from Natal, which has a more tropical climate. Mrs. Hiddingh’s Guava Jelly. — Guava makes a beautiful jelly, which can be made so : — Take 50 medium-sized guavas, and without peeling them slice them in rounds half- May GUAVA MOULD. FRUIT SALAD an-inch thick; put them in an enamelled preserving-pot (or a copper one is best, but must be very clean) with enough water to cover them well. Let this boil slowly till the fruit is soft, and then strain it through an enamelled colander (as tin vessels discolour the guava), or if you have not an enamelled colander at hand, a piece of coarse white muslin will do for straining the fruit. The next day take 2 cups of sugar to every 3 cups of guava juice and boil briskly in a very clean copper pot. It jellies quicker when done in small quantities. When it bubbles up very quickly and froths sputtering up, put a little on a flat plate, and if it gathers a sort of cream and hardens quickly it is good. Don’t mind if it has a troubled look when you add the sugar, it becomes clear in boiling, and ought when done to be of a rich dark ruby colour. In Hilda's Where is it, p. 122, is another recipe for guava jelly, which is rather different, as they are peeled. Guava Mould. — Another excellent way of using guavas is according to the following recipe for guava mould. This is made by first peeling them and slicing and pulping them, adding a little water and straining out the seeds ; you then add I cup of sugar to every 3 cups of juice and let it boil well for 5 or 10 minutes. Some gelatine should meantime have been soaked, and you then add \ packet of soaked gelatine to about every 4 cups of the guava. Boil the mixture up again and pour it into a porcelain mould. Custard should be served with it, or no doubt cream, especially Devonshire cream, would be delicious with it. Fruit Salad. — Slices of pineapples, bananas and oranges in layers sprinkled with sugar are excellent, with half a