Good Housekeeping summer cookery book

NUT AND HONEY DROPS 1 Ib. sugar 2 tablespoonfuls honey 2 oz. nuts The white of I egg 4 heaped tablespoonfuls 3 tablespoonfuls cold condensed milk water : Put the sugar, condensed milk and cold water into a pan and heat until a temperature of 223° F. is reached. Add the honey and cook to 240° F., then take from the fire and add the beaten white. Beat I minute and add chopped nuts. If soft, leave until it hardens. Stir to mix and place in spoonfuls on waxed paper. HONEY VINEGAR This is both delicious to taste and specially soothing for coughs and sore throats. - To make it, warm 7 oz. honey and stir into it 3 oz. white vinegar. Put into bottle and cork. x i 38 wt ‘ Me Y { et ps atn, q Moa HONEY AND GRAPEFRUIT COCKTAIL Cut the grapefruit in half and remove the pulp from both halves. Put the pulp and juice into a glass with 2 tablespoonfuls of liquid honey. Add a little chopped ice and a few drops of ratafia essence, and blend. Chill, and serve either in the half shells or in an ice Vacups : HONEYED APPLES Select 4 good cooking apples of even size, wipe with a damp cloth, and remove the cores with a corer — or pointed knife. Place in a glass or china casserole © or pie-dish. Put 1 dessertspoonful of honey in the © centre of each apple. Bake slowly until the skin cracks | and the apples are tender. Baste with the honey once — or twice during the cooking. Serve hot or cold in the © dish in which they were cooked. The honey forms a | flowing sauce which adds to the delicious taste of the apples. eh HONEY CAP PUDDINGS . 2 tablespoonfuls honey I teaspoonful baking 6 oz. flour | powder I oz. bran 3 oz. stoned dates 24 oz. suet 2 oz. sugar 4+ teaspoonful of salt — Milk to mix 1. Grease small dariole moulds and put a little honey at the bottom of each. 2. Cut the dates into small pieces. 3. Sieve the flour, salt, and baking powder, add the bran, dates, sugar, and suet, together with sufficient milk to bring to a soft dropping consistency. 4. Three-parts fill the dariole moulds and cover each with greased greaseproof paper. Steam for 1 hour. E GLAZED MEAT DISHES AND BRAWNS | OLD meats accompanied by salad not only find ( favour with the family during the hot weather, but also with the housewife who realises that they minimise cooking, as they can be prepared in a fairly - large quantity and are then available for breakfast, _ lunch, supper, or for sandwiches, " Households with whom boiled hams, tongues and - pressed meats are popular should possess a meat press, _ A small round one for the ordinary family costs 9s. 9d., -and one suitable for large households, schools or institutions, £2. Both of these have been tested repeatedly at the Institute and found most satisfactory. Even the simplest of cold meats, such as pressed beef, galantines and tongues, are much improved in appearance if they are glazed before serving. Glaze is ‘not generally prepared in small households as it requires a considerable amount of stock, which is rarely available, but in large kitchens in which large quantities of meat and bones are in daily use, glaze should be made by reducing any rich brown stock until it is thick. It can, of course, be purchased ready prepared, and if required only occasionally should not prove expensive. How to Maker GLaze - Put 8 to 10 quarts of good meat stock into a strong ‘saucepan, removing any fat on the stock. Bring to the © boil and continue to boil for several hours until the tock is reduced and is of the consistency of glaze. It hould then measure about half a pint. Pour this into small jar and tie it down. When required, stand the ' pot in a saucepan surrounded with hot water and heat until the glaze is sufficiently melted for use. AN EMERGENCY GLAZE 2 cubes of meat extract r gill water 4 oz. gelatine