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THE CHINA MAIL, OCTOBER
1988
Many Uses For Pumpkins And Melons
·A ̈ Ripe 'melon and particularly
pumpkin with the sauce and let all
when the said melon is a canteloupe A Surprise Dish: Something New In Jam: pompkin
is so good that there is little the cook
Jam: boll up. Serve with mashed pota-
can do to add to its attraction beyon't. Served With Curry: An Attractive Sweet
seeing that it is chilled and sent to
table with castor sugar and powder ed ginger.
be Unripe melons, however, can
made dealt with by the cook and eatable. And a welcome addition to, meal or store!
hand, „Pumpkins, on the other owe everything to the cook's art.
Here is a recipe for a jam made. from unripe melon, and, green to- matoes:
Three lb prepared melon, 3lb green tomatoes, one cupful of water, 34lb preserved ginger, 41⁄2lb sugar, pinch of salt.
into
and
Peel, Beed and cut melon small cubes, put into basin, sprinkle with lb sugar and leave overnight. Skin and slice the tomatoes, put into preserving pan, with melon water, and cook slowly till tender.""
Heat remainder of sugar in the oven, add with the sliced ginger and salt Stir till sugar dissolves, and then boil till a sample "jells" in a few minutes on a cold saucer. Pour' into dry warm jars and, whṇa' cold. beal securely. 'Store în cool, dry, place.
Pumpkin pie is the first thought that occurs when one thinks of the pumpkin. But pumpkin can be used in other ways.
Here are the directions for a sur- prise dish.
flour, sugar, pepper and salt, and pumpkin in a baking dish with two mix thoroughly over slow heat, tablespoonfuls of dripping and three the stirring all the time. Add a large tablespoonfuls of water, cover cupful of water gradually and sim- top with buttered paper and bake mer 10 minutes; add the carrot. In a slow oven for one hour. (cut in rounds) and simmer another.
A FRICASSEE Peel pumpkin, remove seeds, and Add peas and simmer 10 minutes.
cut into cubes. Boil in salted water five minutes.
Remove from the stove and place with a little vinegar until soft. Make the contents of the saucepan inside a sauce of one tablespoonful of but-
A melon compote is an attractive addition to the menu.
Make a
syrup (one pint of water to 2lb. of sugar and the juice of a lemon). Boil until it thickens and pulls out as a thread. This takes about half an hour. Skim frequently while boiling, and add a little more water if necessary, Pour this syrup over prepared peeled slices of melon which have been placed In a deep jar. Leave for three hours, and then remove syrup and boil it..up. Pour over the slices. 'again, and add a dessertspoonfal of brandy to each pint of syrup. This compote is meant for use right away and not for storing.
toes.
·SERVED AS VEGETABLE
For six people take about 2lb of pumpkin. Remove pips and skin, cut in pieces and put in pan with glass of water. Cook for 1% hour on a slow fire. Pass the cooked pumpkin through a sieve.
some
Melt, without browning, butter-about the size of an egg. Brown in it a little onion, chopped finely; add the puree, season
with salt and pepper, and simmer for 15 minutes.. Bind with the yolk of 2 eggs or with 1 yolk and 1 dessert- spoonful of cream. Serve surround- ed with pieces of fried bread, neatly cut.
This puree goes very well with sausages.
PUMPKIN CREAM
You can sell dozens of pounds of this cream for bazuars; people come for it times out of number.
The ripe canteloupe is delicious, whether served at the beginning of a meal as hors d'oeuvre or as a sweet or dessert course. Sugar and ginger are favourite accompaniments.
It is
Select a medium-sized pumpkin, wash it thoroughly on the outside, but do not remove the skin. Cut a round piece from one end to form a lid. Scoop seeds and their rough covering of pulp from the inside. Prepare a filling thus: Take 4lb stewing steak, I sheep's kidney, 2 tablespoonfuls of chopped bacon or ham, 4lb peas, 1 medium-sized carrot, 1 fairly large tomato, 11⁄2 the pumpkin. Finally, cut the to- ter and the same amount of flour very like lemon curd, only richer, tablespoonfuls plain flour, 1 small mato in pumpkin. Finally, cut the and stock to make required consis- and is very easy to make,
Remove peel and pips from a teaspoonful sugar, salt and pepper to tomuto in rounds (having previously tency. To this sauce add a little ham
convenient taste.
removed the thin skin by plunging (cut into cubes) lb of mushrooms pumpkin and cut into
Steam for Chop steak (not too finely) also in boiling water) and top the mix- (chopped coarsely), a finely chop- pieces-like the kidney place in a saucepan with ture. Replace the round top on the ped onion, one teaspoonful of chop half an hour, then drain in a muslin
for 24 hours. the bacon or ham. Sprinkle in the pumpkin to form lid, stund the ped parsley, and pepper and salt. jelly-bag f
Mix the cooked and well-drained
(Continued, on "Page 3)"
"WEETABIX"
A DELICIOUS NEW
WHOLE
WHEAT BISCUIT,
RICH IN VITAMINS,
MINERALS AND ROUGHAGE,
A NON-FATTENING
ENERGY FOOD!
90 cts. per packet.
a marrow.
CIRLICACS
JINE
DANCE
THE DAIRY FARM, ICE & COLD
STORAGE CO., LTD.
«PURE FOOD specialistS.
How