Hilda's "where is it?" of recipes

Peel and cut the quinces (large ones) in four pieces ; carefully core and cut out all the hard inside. Lay in a saucepan, cover with cold water with a handful of salt. Boil quickly till soft (for about ten minutes), then drain carefully. The weight of the quinces after they are peeled in sugar. Take the peels and cores and pips, cover with cold water, and boil well, and strain ; of this juice take as many basins as you have of sugar. Lay the quinces in a preservingpan covered with sugar, and the juice of the skins and cores ; preserve gently till the pieces are quite clear, and the juice forms a jelly when cold. This preserve served with whipped cream is most delicious. PRESERVE (QUINCE). (Mrs. Etheridge's Book.) Peel and cut quinces in thin slices, let them dry a little ; the next day preserve in thick syrup, two pounds of sugar more than the weight of fruit. PRESERVE (TOMATO). Take six pounds of small preserving tomatoes ; prick them with a steel pin, and lay them in saltpetre water N 2 P] PRESERVE (TOMATO)— PUDDINGS. (a tablespoonful of saltpetre in three quarts of water) for ten minutes. Wash clean ; put into a stewing-pan, with equal weight of sugar ; add half an ounce of dry ginger, just bruised in a mortar and tied in a muslin bag. Let it simmer slowly till the sugar has melted, keeping the preserving-pan closed ; then boil rather more quickly for an hour, till the tomatoes are clear. Take out ginger before corking the jar. PRESERVE {TOMATO). (Mrs. Ahren's Recipe.) Take middle-sized fruit ; prick and cut an incision at the bottom. Lay in lime water for a night (a tablespoonful of lime in two bottles of water) ; the next day in a little salt water. Preserve in an equal quantity of sugar. Oil the saucepan, then put in layers of fruit and sugar alternately, and boil slowly. Half an ounce of ginger in a muslin bag to be added during the boiling, and taken out when done. PRESERVE (GREEN TOMATOES). Take six pounds of green, unripe tomatoes, eight pounds of sugar, boiled to a syrup, and four lemons, the rind very thinly cut and the juice squeezed. First boil the tomatoes gently till quite tender, but don't let them break. In the water in which the fruit is boiled put about two or three dozen green peach leaves ; drain, after taking out. Make a syrup, and put the tomatoes in it cold. Put in two or three pieces of ginger in a bag and the lemon-peel ; let it boil slowly till quite clear, then take out the ginger. Just before taking the preserve off the fire add about two tablespoonfuls of brandy. PRESERVES.— See also Jams and MARMALADES. PUDDINGS.— See " Chippolata," "Spritze," and " Poffertjes.' i8o PUDDING (ALMOND AND RAISIN— BACHELOR'S). [P PUDDING (ALMOND AND RAISIN). Ingredients. 6 oz. Beef Suet 2 oz. Almonds, i pint Milk. 3 Eggs, i lb. Bread-crumbs. 2 tablespoonfuls Rnm. { lb. Raisins, 2 oz. Sugar. A little Nutmeg. Chop the suet very fine; mix with bread-crumbs, currants, nutmeg, and sugar. Butter a mould and line it with raisins, put in rows all round, and almonds blanched and laid between. Beat the eggs, add the milk and rum, and mix all together; put carefully in the mould, and boil three hours. Serve with wine sauce. PUDDING (APPLE), Ingredients. I lb. Apples. I Lemon, i lb. Sugar. i lb. Butter. 3 Eggs. Puff Paste.