ORANGE MARMALADE (a simple recipe)

2 lbs Bitter Oranges
2 Lemons
7 pints Water
8 lbs Sugar

~Wipe the fruit, cut in half, and remove the pips. Pass the fruit through the mincer. Put into a basin, cover with the water (cold), and leave for not less than twenty-four hours. Soak the pips in two teacupfuls of cold water. Next day boil the fruit along with the pips (tied in muslin) and the covering water for one hour. Add the sugar, and boil for 3/4 of an hour longer, or until it jells when teased on a cold saucer. Pot, and cover immediately.

SALMON SEALS

1/2 lb. Boiled Salmon
1 1/2 lbs. Potatoes
1 or 2 Eggs
A walnut of Butter
Salt and Pepper
A little Beaten Egg
A few Breadcrumbs
Dripping to fry


~Boil the potatoes and mash with a little butter and pepper; then form into small round cakes about a quarter-inch thick. Hard-boil one or two eggs and chop small. Flake the salmon and mix with the egg. Season with salt and pepper. Press a spoonful of the mixture into a potato cake and put another cake over it. When all are ready, egg and breadcrumb them, and fry in hot dripping to a golden brown.


~This method makes a little salmon go a long way.

PIRR

2 tablespoonfuls Oatmeal

1/4 teaspoonful Cream of Tartar

1 teaspoonful Sugar

1/2 pint Water

A little milk

~Mix the oatmeal, sugar, and cream of tartar in a warm jug, and add just enough cold milk to make a smooth paste. Pour in the boiling water, stirring all the time.

~This is a refreshing drink, and an excellent cure for a cold if served piping-hot on retiring.

TOMATO AND SYBO SALAD

Tomatoes

Syboes (Spring Onions)

Salt

Pepper

Simple French Dressing

~Put the tomatoes into boiling water for half a minute, then into cold, and remove skin. Cut into slices, season with salt and pepper, and lay the slices, overlapping, in a long, narrow dish. Sprinkle generously with finely chopped syboes, and pour a little French dressing over all.

~This is excellent with brown bread and butter and cheese, or, together with a potato salad, as an accompaniment to a cold-meat roll, cold chicken, etc., at a summer lunch.