Hilda's diary of a Cape housekeeper

“ short ” crust) made and baked separately, a boiling hot syrup poured over the oranges (they are not otherwise cooked), and crust put on with white of egg, before sending to table; or the oranges may be peeled and sliced and the pips taken out and done the same way—but waiting to put the crust on till the oranges are cold. This is nice for a cold luncheon or Sunday supper. Guavas. — Guavas are still plentiful, and bananas are sold in all the fruit shops — they are mostly from Natal. Cape Gooseberry, etc. — The Cape gooseberry, like green Japanese lanterns, Physalis peruviana, Linn., a native of Peru, is also in season now (and makes excellent tarts and jam), as well as limes, lemons, shaddocks, and citrons. June 2. — Vegetables. — Cauliflowers are plentiful, turnips, carrots, and potatoes. Fish. — Snoek is still in season ; also pangar, a very nice fish for frying, sold at 8^. per bunch of two or three. This fish is a shiny pink colour and very delicate. Stockfish can also be had occasionally. Cold Fish Salad (Miss Breda’s old Dutch recipe). — A luncheon or supper dish. Take some cold boiled fish, put a layer of it in a pie-dish or salad-bowl, have ready some raw onion, finely cut, sprinkle a little salt over it, pour hot water on the same to take off the raw taste, and drain well immediately ; then put a layer of onion between each layer of fish, and also on the top, add a few coriander seeds, pepper and salt to taste, and some vinegar. Let it remain until the next day before using. Snoek Pekelaar Salad is similar to above, but is a hot luncheon or supper dish (Miss Breda’s old Dutch recipe). Snoek pekelaar is the name we give to fillets of snoek ] 42 PISH AU GRATIN June slightly salted and sun-dried ; these fillets are most appetizing boiled in water, and eaten either cold or hot with a little chilli vinegar. For this salad you take 2 fillets of snoek pekelaar, pick out the bones while hot, on a hot, dish, keeping it warm all the while. Have ready 6 large tomatoes, grilled on the gridiron. Mash up well, carefully removing the peel and any hard pieces. Add to this i tablespoonful of vinegar, a little cayenne pepper, i oz. fresh butter, stirred to a cream, i tablespoonful of Lucca oil, sprinkle some salt over 2 white Spanish onions, cut up in thin slices and pour boiling water on it to remove the roughness of the onion, leave it for a few minutes, then drain. Now mix all the ingredients with the tomatoes. Then arrange the fish nicely. Heat the tomatoes, etc., and pour over the fish. Serve with boiled rice.