Hilda's "where is it?" of recipes

Preserves. — In making Marmalades and Jams always oil the preserving-pan with the best Lucca Oil, to prevent the jam from burning. If dry sugar is used for preserving, keep the pot closed till the sugar is dissolved, stirring occasionally. When the sugar is melted, jams should boil briskly. In preserving fruit, such as Figs, Citrons, etc., boil very slowly — simmer, in fact. Under the head of "Invalid Cookery" will be found good recipes for Beef Tea, etc.; and under " Home Remedies," some homely cures for Burns, Rheumatism, etc. The Recipes that follow are arranged in alphabetical order according to the class of dish to which they belong. For instance, for Beef Fritters, look under the heading of "Fritters"; for "Berg River Cake," see " Cakes," etc. Great care should be taken to keep all kitchen utensils scrupulously clean. Washing soda will thoroughly cleanse and remove any taste or smell adhering to saucepans or pans in which onions or cabbage have been cooked. One ounce of washing soda and a gallon of boiling water will go a long way. Brooke's (Monkey brand) Soap is most excellent for scouring the inside of enamelled saucepans, and for brightening coppers and all tin things used in a kitchen ; in fact, it is so useful that one wonders how one ever got on without it. It cleans marble washstands, mirrors, window-panes, etc. In cleaning dishes and plates, be careful first to wipe out all greasiness with a piece of paper, and then wash with blue mottled soap in very warm water, and rinse off in clean hot water, and dry and brighten with a nice clean cloth. Cooks should be very careful always to soak all kitchen cloths over-night in washing soda, and thoroughly rinse next morning in warm water and soap. Wash glass in cold water and blue mottled soap, and brighten with two cloths; if turned over on the washing board on a cloth to drain, it takes much less time to brighten. A few blank pages have been left at the end of each letter of the alphabet, in which the owner of this little " Where Is It ? " can enter any new recipes she or he may come across, and think worth preserving. Farewell 1 and " smakelyk eten " I H. J. D. PREFACE TO SECOND EDITION. " Hilda's ' Where is it ? ' or Recipes " has been received in so friendly and kind a manner by the press and public, both in the South African Colonies and in England, that within an unexpectedly short time a second edition is called for ; and I gladly seize the opportunity of thanking the many friends, known and unknown, who have accorded so warm a greeting to the little Colonial recipe book. In this new edition some corrections have been made, and some excellent recipes have been added. It will give me real pleasure to receive (through Messrs. Juta & Co., Cape Town) any suggestions ol improvements, or any original recipes, with permission tc add hereafter to the collection, if deemed suitable. H. J. D. HILDA'S "WHERE IS IT?" OF RECIPES. A. ANCHOVIES ON TOAST. Toast some slices of bread before a sharp fire, butter well, and cut into pieces one and a half inches square, lay on each piece a slice of hard-boiled &g^ and a boned anchovy. Sprinkle over the whole chopped parsley, and stand it for ten minutes in the oven. Serve on a hot dish with watercress round. APPLES (A NICE WAY OF COOKING).