Four seasons cookery books

Remove the peel from 3 tangerines and shred finely. Place the shredded peel in a saucepan with 3 pint/3 dl. water. Bring to the boil, cover, and cook gently for 30 minutes until the peel is soft. Set aside. Cut the grapefruits, lemon, tangerine pulp and remaining tangerines into small pieces. Place in a large saucepan with the 43 pints/23 litres water and the tartaric acid. Bring to the boil, cover and cook gently for 2 hours until the fruit is soft. Pour the pulp into a jelly bag and allow the juice to drip overnight. The next day, Strain the juice into a large saucepan. Stir in the sugar and the reserved peel and liquid. Bring to the boil and boil rapidly until setting point is reached. Remove from the heat and skim. Cool 20 minutes, ladle into jars and seal. Makes approximately 5 1b./22 kg. Chop the oranges and lemons coarsely. Place in a large saucepan and cover with the water. Bring to the boil, cover and simmer for 2 hours until the fruit is tender. Pour the fruit into a muslin jelly bag and allow the juice to drip overnight into a container. Measure the juice and allow 1 1Ib./450 g. sugar to 1 pint/generous 4 litre juice. Stir the juice and sugar over low heat until the sugar dissolves. Then boil rapidly until setting point is reached. Skim off any foam, leave for 20 minutes, then pour into jars and seal. Makes approximately 5 1b./23 kg. Chop the limes and lemon coarsely. Place in a large saucepan and add the water. Bring to the boil, cover and cook gently until the fruit is soft. Pour the fruit into a jelly bag and allow the juice to drip overnight. Do not squeeze the jelly bag. The next day, add the sugar to the juice and bring to the boil. Boil rapidly until the setting point is reached. Skim off any foam, leave for 20 minutes, then pour into jars and seal. Makes approximately 3 lb./13 kg. 1S Starters Hot soups and even small hot savouries make an acceptable first course for winter meals. Miniature soufflés are delicious if you can time them correctly. Wait until your guests arrive, fold in the egg whites and pop them in the oven while the sherry is being consumed. If the main dish is meat or game, a fish soup makes the menu reason- ably substantial without the complications of serving four courses. er Winter vegetable minestra Imperial/Metric American 1 medium carrot 1 medium carrot 1 large onion 1 large onion 1 small parsnip 1 small parsnip 1 small turnip 1 small turnip 2 tablespoons oil 2 tablespoons oil 1 pint/generous 3 litre 2> Cups beef broth beef stock 1 bay leaf 1 bay leaf z teaspoon salt 2 teaspoon salt z teaspoon pepper z teaspoon pepper 1 small potato 1 small potato 1 cup canned tomatoes 8 02z./227 g. can tomatoes 1 teaspoon dried parsley 1 teaspoon dried parsley 4 cup Vermicelli noodles 1 0z./25 g. Vermicelli or Parmesan cheese noodles Parmesan cheese ¢ Jerusalem soup Imperial/Metric American 1 Ib./Z kg. Jerusalem 1 Ib. Jerusalem artichokes artichokes 1 medium onion 1 medium onion 2 tablespoons butter or 1 0z./25 g. butter margarine 2 tablespoons flour 2 tablespoons all-purpose 8 0z./227 g. can tomatoes flour 1 pint/generous 3 litre 1 cup canned tomatoes chicken stock R 2> cups chicken broth 1 strip of orange rind 1 strip of orange rind pinch ground mace dash ground mace salt and pepper salt and pepper 2 fl. oz./50 ml. orange 4 Cup Orange juice juice grated orange rind grated orange zest oe Chinese style rice soup Imperial/Metric American 1 tablespoon oil 1 tablespoon oil 4 0z./125 g. long grain rice 2 Cup long grain rice 3 pints/13 litres chicken 4 pints chicken broth stock 1 carrot 1 carrot — 1 leek, trimmed 1 leek, trimmed 2 stalks celery 2 sticks celery salt and pepper salt and pepper 16