Simple recipes

OrANGES.—Peel the oranges, remove as much of the white pith as possible, and divide into sections. Add the rind of the orange, cut it into thin strips when making the syrup. Remove it and simmer the sections of oranges in the syrup for about five minutes. APPLES and PEARS are improved by adding the rind of a lemon to the syrup and a few drops of lemon juice to the fruit. A few cloves are also added sometimes, and a glass of port to stewed pears. Page 18 Fruit Jellies Natural Fruit Jellies These jellies are made simply with Corn Flour and fresh fruit. They are more wholesome and nourishing than prepared jellies and artificially flavoured powders. They are easily made and ce the pleasant flavour and all the good qualities of fresh ruit. General Recipe For 6 persons. Time 15 mins. 2% oz. (44 table-spoonfuls filled level) Brown & Polson’s Patent ”’ Corn Flour. 14 pints (24 large or three small breakfast-cupfuls) any kind of Fruit Juice. Sugar to taste. Mix the Corn Flour to a smooth cream with a little of the juice. Bring the rest of the juice to the boil. Remove the saucepan from the fire. Pour the mixed Corn Flour slowly into it, stirring vigorously. Bring to the boil again and boil well for THREE minutes, stirring allthe time. Pour into a wet mould and cool. When cold, turn out and serve with whipped cream. The juice of half a lemon may be added to help the flavour. Prune Mould For 6 persons. Time 25 to 30 mins. 24 oz. Brown & Polson’s *‘ Patent ’”’ Corn Flour. 1 Ib. Prunes. 3 OZ. Sugar. 1 Lemon. 1 wineglass Claret or Brandy. 1? pints Water. Well wash the prunes and soak in one pint of water all night. Put into a saucepan with the sugar and lemon rind cut thinly, and the liquid in which they have soaked, and cook gently till soft, and remove the stones. Mix the Corn Flour with a little cold water, put the rest of the water in the saucepan with the lemon juice and the syrup from the prunes. Add the blended Corn Flour, stir till boiling, add the prunes, continue to cook for about five minutes. Add the claret or brandy, a little cochineal to improve the colour. Put into a border mould, when set turn out in a glass dish and serve with whipped cream in the centre. Norte.—Ifa border mould is not available, set in a quart mould, or two pint mould, and serve with creamy custard (page 22). The claret or brandy may be omitted. Wine Jelly For 6 persons. Time 15 mins. 2 oz. Brown & Polson’s ‘‘ Patent ’? Corn Flour. 1} pints Water. 6 oz. Sugar. 2 Cloves. 4 inch Cinnamon. Rind and juice of 2 Lemons. 4 pint Sherry. Put the water in a saucepan with the sugar, cloves, cinnamon, and thinly cut lemon rind, heat very slowly to boiling point. Mix the Corn Flour with the lemon juice, strain the liquid on the mixed Corn Flour, return to the saucepan and stir till boiling. Continue boiling and stirring for three or five minutes. Add the sherry and cook for another minute. Pour into a mould and put into a cool place to set. Turn out on a glass dish and serve plain or with creamy custard (page 22). Page 19 Cold Sweets Corn Flour As Food for Children Corn Flour is a pure farinaceous or starch food, and as such is not suited for young infants until teething is well advanced. This is because infants cannot digest farinaceous food. The first process of its digestion takes place in the mouth, by means of certain juices of the saliva. These digestive juices are not present in the young at birth, and only begin to develop about the third or fourth month after birth, or about the time of teething. After teething, these digestive juices are abundantly present, and then is the time when Corn Flour may be usefully given to the young. Besides at that time some more substantial and solid form of food than pure milk becomes desirable, and for this purpose Corn Flour is very suitable.