Take about twenty-five quinces, wipe them clean, cut in quarters, lay in a large preserving-pot, cover with water (about six quarts to twenty-five quinces) ; boil till quite soft, then strain through a thin cloth or coarse milk strainer. To three cups of juice take two of white sugar✪ Quince Jelly ; boil in small quantities on a brisk fire. When it begins to get thick, pour a little into a tumbler of water ; and if it congeals, and does not mix with the water, it is ready to be put into moulds or cups. Cover with paper dipped in brandy, and keep in a dry place. Will keep for years. JUNKET— JAM. [J JELLY {STRENGTHENING).— See Invalid Cookery. JELLY {WINE).— Set Invalid Cookery. JUNKET. (Mrs. Hiddingh's Recipe.) Ingredients. I quart of Milk (new), i tablespoonful of Vanderhum. I oz. of White Sugar. i tablespoonful of Rennet✪ Junket. Take new milk, sweeten with one ounce of sugar, let it come to blood heat ; flavour with a tablespoonful of Vander- hum (or rum), one tablespoonful of rennet. Stir well, and pour into a glass dish, which stand in a tin of warm water, so that the mixture remains lukewarm for half an hour, in which time it will become quite firm. Whisk up half a pint of cream with sugar and pour over the junket before serving. Note to Jams, p. Ii8. — Since the above was in print the following excellent Jam recipes have been written down : JAM {SEPARI OR CAPE GOOSEBERRY). One pound of "gooseberries" to three-quarters of a pound of sugar. Prick each berry twice, and put with the sugar in layers into the preserving-pan, and let it simmer until the sugar is melted (a cup of water✪ Cape Gooseberry Jam may be poured over the fruit and sugar). When quite melted, let it boil briskly for two hours. JAM {PINEAPPLE). The weight of the fruit in sugar. Make a syrup of the sugar (a cup of water to a cup of sugar). Peel and slice the pineapple, and preserve in the syrup. The j'uice of a lemon may be added after it is finished. Takes about three hours. «»3 K. KABOBS.—See Sasatim, KEGEREE. (An Indian way of dressing cold boiled fish. Mrs. Christian's Recipe.) i lb. of Boiled Fish. s Eggs. I lb. Rice. 3 oz. of Butter. A little Cayenne Pepper, Salt, and Nutmeg✪ Kegeree. Wash and boil the rice ; break the fish in pieces, taking out all the bones ; put the butter, fish, and rice into a stew- pan with cayenne, salt, and a little nutmeg. Stir well, then add the eggs (well beaten). Stir over the fire until quite hot. Serve in a hot dish. A nice breakfast dish. KEGEREE {ANOTHER). (For Breakfast Indian.) Ingredients. I tablespoonful of Rice. Anjr White Fish previously boiled 4 Hard-boiled Eggs. A lump of Fresh Butter. Pepper, Salt✪ Kegeree (Another). Boil the rice very soft, and dry ; boil the eggs hard, and chop them fine ; take the remains of any fish that has been previously boiled, mince fine, and mix all well together. Put the mixture in a stewing-pan with a lump of fresh butter, stew till thoroughly hot, stirring con- stantly to prevent burning, season with pepper, salt, and cayenne. Take care not to make it too moist. (Boiled snook or cabeljon, if at the Cape, or any white fish will do.) Time, six minutes after the rice is boiled. 127 K] KIDNEYS (BROILED— STEWED)— KOESISTERS. KIDNEYS {BROILED). (For Breakfast.) ✪ Koesisters

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Take about twenty-five quinces, wipe them clean, cut in quarters, lay in a large preserving-pot, cover with water (about six quarts to twenty-five quinces) ; boil till quite soft, then strain through a thin cloth or coarse milk strainer. To three cups of juice take two of white sugar ; boil in small quantities on a brisk fire. When it begins to get thick, pour a little into a tumbler of water ; and if it congeals, and does not mix with the water, it is ready to be put into moulds or cups. Cover with paper dipped in brandy, and keep in a dry place. Will keep for years. JUNKET— JAM. [J JELLY {STRENGTHENING).— See Invalid Cookery. JELLY {WINE).— Set Invalid Cookery. JUNKET. (Mrs. Hiddingh's Recipe.) Ingredients. I quart of Milk (new), i tablespoonful of Vanderhum. I oz. of White Sugar. i tablespoonful of Rennet. Take new milk, sweeten with one ounce of sugar, let it come to blood heat ; flavour with a tablespoonful of Vander- hum (or rum), one tablespoonful of rennet. Stir well, and pour into a glass dish, which stand in a tin of warm water, so that the mixture remains lukewarm for half an hour, in which time it will become quite firm. Whisk up half a pint of cream with sugar and pour over the junket before serving. Note to Jams, p. Ii8. — Since the above was in print the following excellent Jam recipes have been written down : JAM {SEPARI OR CAPE GOOSEBERRY). One pound of "gooseberries" to three-quarters of a pound of sugar. Prick each berry twice, and put with the sugar in layers into the preserving-pan, and let it simmer until the sugar is melted (a cup of water may be poured over the fruit and sugar). When quite melted, let it boil briskly for two hours. JAM {PINEAPPLE). The weight of the fruit in sugar. Make a syrup of the sugar (a cup of water to a cup of sugar). Peel and slice the pineapple, and preserve in the syrup. The j'uice of a lemon may be added after it is finished. Takes about three hours. «»3 K. KABOBS.—See Sasatim, KEGEREE. (An Indian way of dressing cold boiled fish. Mrs. Christian's Recipe.) i lb. of Boiled Fish. s Eggs. I lb. Rice. 3 oz. of Butter. A little Cayenne Pepper, Salt, and Nutmeg. Wash and boil the rice ; break the fish in pieces, taking out all the bones ; put the butter, fish, and rice into a stew- pan with cayenne, salt, and a little nutmeg. Stir well, then add the eggs (well beaten). Stir over the fire until quite hot. Serve in a hot dish. A nice breakfast dish. KEGEREE {ANOTHER). (For Breakfast Indian.) Ingredients. I tablespoonful of Rice. Anjr White Fish previously boiled 4 Hard-boiled Eggs. A lump of Fresh Butter. Pepper, Salt. Boil the rice very soft, and dry ; boil the eggs hard, and chop them fine ; take the remains of any fish that has been previously boiled, mince fine, and mix all well together. Put the mixture in a stewing-pan with a lump of fresh butter, stew till thoroughly hot, stirring con- stantly to prevent burning, season with pepper, salt, and cayenne. Take care not to make it too moist. (Boiled snook or cabeljon, if at the Cape, or any white fish will do.) Time, six minutes after the rice is boiled. 127 K] KIDNEYS (BROILED— STEWED)— KOESISTERS. KIDNEYS {BROILED). (For Breakfast.)

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