Hilda's "where is it?" of recipes

The bottled fruit is very good eaten with cream, when a little more sugar may be added if wanted. [Note to Recipe for "Engelegte Fish" on p. 7a] (Another Recipe.) Substitute turmeric for curry paste, and add the following ingredients to the onions, etc. : four or five FISH (ENGELEGTE)— FLAVOURING MIXTURE. [F fresh red chillies, three dozen coriander seeds, half an ounce of ground ginger, a few lemon leaves, one ounce of sugar, one quart of good vinegar. Let these ingredients boil up well. Then take the fillets of fish (which have been previously fried a nice brown colour in lard, and well drained), and put them carefully into the boiling mixture of curry, and just let it boil up. This ensures its keeping for months if well corked in small jars. At the Cape the best fish for pickling are "Kabeljon," "Geelbeck," "Roman," etc [Note to Recipe for " Flavouring Mixture '' on p. 72.] (A German Marinade for flavouring Fish. Miss Becker's Recipe.) Ingredients. \ pint of Vinegar. i oz. of Butter. I quart of Water. i doz. Peppercorns A few Bay Leaves. 4 Cloves. I White Onion. A few Allspice. \ oz. of Salt. Boil this mixture well ; strain and let the fish simmer in it and get cold in it ; then remove the fish and lay on a dish nicely drained. Pour over it any Mayonnaise sauce, when wanted as a supper or lunch dish. It should be done before so as to be cold ; garnish with finely-chopped parsley, radish, lemon, or beetroot. The tail end of the "Stockfish" or "Kabeljon" or " Geelbeck " done in this way is very good. It is also a very nice way of cooking salmon. W GESMOORDE HOENDER. (An old-fashioned Entree, from a Malay Recipe. Mrs. D. Cloete's) Ingredients, A young Fowl. White Pepper. 2 large White Onions. A Green Chilli, A little Nutmeg. Salt, 3 oz. Batter. Fry your onions a golden brown in some butter or fat. Then cut the chicken in nice little joints, let them brown in a little butter. It must be done quickly, take care not to bum. Then add the onions, an idea of nutmeg, some pepper, half a cup of water ; let it simmer for an hour. Just before dishing add a green chilli cut up. Toss it about well. The chilli gives a most delicate flavour. Should the chicken look dry, add a little stock. Enough for six people. Very good. GINGER BEER. (Mrs. J. Cloete's Recipe.) Ingredients. S lb. Sugar. i lb. Ginger, bruised. J a bucket of boiled Water. Put into a small cask, let it draw for a day, then fill with cold water, a bottle of yeast, two packets of cream of tartar. Two days after, it may be bottled. Ifyeastisnot to be had, add two bottles of beer instead. GINGER BEER. (Another Recipe.) Ingredients. % Lemons. 3 tdblespoonfuls Cream of Tartar. 3 lb. Sugar. 1 bottle of Brandy. I cup Pounded Ginger. Mix all well together, pour into a small cask, fill with water. Leave for two days, shaking well ; bottle the third. O 2 G] GINGER POP— GRAPES IN BRANDY— GRAPE JAM. GINGER PGP. (Admiral Etheridge.; Ingredients. 2 lb. of Lump Sugar. 2 oz. best Ginger, cat or bruited. 3 Lemons (Juice and Peel). 2 gallons of boiling Water. I oz. Cream of Tartar,