Recipe Corner
p. 74 · Read in the full issue
READERS are invited to send in theirl favourite recipes using Islands in-| gredients or ingredients obtainable] in the Islands. Ten shillings will be paid for each one used.
Apricot And Pineapple Jam
2 pounds dried apricots.
Juice of two limes or lemons. 8 lb sugar. 1 Pineapple cut small and 1 extra pint of water, or 1 large tin of pineapple,! with juice. 6 Pints water.
Soak the apricots and pineapple over-1 night. In the morning do not drain, but boil Vz hour. Add the sugar and lime juice, and boil till it jells. —Arora, Niue Is. I
Pineapple Chocolate Roll
Filling: 1 cup crushed pineapple. 2 tablespoons sugar. 1 teaspoon butter or margarine. 2 tablespoons cornflour.
Vi teaspoon grated lemon peel.
Cake: 3 eggs, beaten till light.
I cup sugar. 1/3 cup water. % teaspoon vanilla. •■*4 cup sifted flour. 2 tablespoons cocoa. 1 teaspoon baking powder.
V-t teaspoon salt.
Filling: Mix ingredients in saucepan!
Stir constantly over heat till mixture! reaches boiling point. Cook one minute! or till clear. Cool.
Cake: Gradually add sugar to eggs,l while continuing to beat. Beat in water! vanilla. Sift dry ingredients. Fold quickly into egg mixture. Spread batter! in jelly roll pan (151 b” x 16lb” x lined with paper, well greased. Bake in moderate oven (375 deg. Fahr.) about 30 minutes. Turn out on towel which has been wrung out of hot water. Quickly, cut off cake edges, roll up in towel, let cool. Unroll. Spread with filling, roll.
Wrap in the towel, tie securely at both ends. Hang up by one end until ready to serve. Slice. Serve with additional chilled crushed pineapple. Serves six to eight.
Mrs. M.H., Rabaul, TNG.