ENGLISH == wwe we ee oe

DANDELION WINE.

3 quarts flowers, 1 gallon water,
3 lbs. sugar, 1 oz. yeast, 1 lb. rais-
ins, rind and pulp of 2 lemons and 1
orange.

The flowers must be freshly gath-
ered, picked off their stalks, and put
into a large bowl. Bring the water to
the boil, pour over the dandelions,
and leave for 3 days, stirring each
day. Cover the bowl with butter mus-
lin. After the 3 days add the sugar
and the rinds only of the lemons and
orange. Turn .all into a pan and boil
for 1 hour. Put back into the bowl
and add the pulp of the lemons and
orange. Allow to stand till cool, then
put inthe yeast. Let it remain cover-
ed for 3days, when it will be ready to
strain, and put into bottles. The bot-
tles should not be quite filled, and the
raisins should be equally divided a-
mongst them. Do not cork tightly
till fermentation ceases. This wine,
if made in May or June, is good at

Christmas.

WARWICKSHIRE COLD SWEET

8 ozs. crystallized ginger, 8 ozs.
figs, 8 ozs. sugar, 1 1/2 pints water,
1/4 oz. gelatine pinch ground ginger.

Allow ginger and figs to simmer
in the water for several hours ona
very low heat. Add sugar and ground
ginger. Allowtocool. Dissolve gelat-
ine in a little water and add to ginger
and figs. Pour into a wet mould and
allow to set. Serve the sweet ice cold
with whipped cream.

MINCEMEAT |

1lb. apples (after peeled, cored
and chopped), 3/4 lb. currants (wash-
ed, dried and picked), 1/2 lb. rais-
ins, 1/21b. sugar, 2 0z. candied
peel (finely chopped), 1 lemon (rind
and juice), 1/2 nutmeg.

Mix well and tie down in jars.

BUTTERSCOTCH TOFFEE

1/2 cup butter, 1/2 cup boiling water,
2cups white sugar, 2 teaspoonfuls
vinegar.

Method: Heat until almost scorch-
ing, do not stir unless necessary.
Pour into buttered pan and set ina
cool place. Nuts may be added if de-

sired.

OPEN TART SYRUP

1 tablespoon cornflour, 1/2 cupful
fruit juice, 1/3 cupful corn syrup,
pinch of salt.

Method: Combine cornflour and
salt, add juice and syrup. Bring to
boil and cook until thick, stirring
allthe time. If colour needed, add
red colouring for desired colour,
pour over fruit pies and tarts.

*

AUSTRALIAN

CHEESE SCONES

Take 2 cupfuls sifted flour, 1/2
cupful grated cheese, 2 teaspoonfuls
baking powder, 1 cupful milk (or but-
ter milk), a pinch of salt. Mix quick-
ly and cut out. Bake in a hot oven.

*

BROWNIE LOAF

3 breakfastcupfuls flour, 1 cupful]
brown sugar, 1 teaspoonful mixed
spice, 1 teaspoonful bi-carbonate of
soda, 2 teaspoonfuls cream of tartar,
1 cup mixed fruit and peel, pinch of
salt, cup of milk, or milk and water
(hot) .

Method: Mix all dry ingredients,
then add fruit and mix with the milk
until the consistency of dough. Bake
in a square bread tin, well greased,
in a hot oven for about 3/4 hour to 1
hour. Cut in thin slices and butter.