Fruit is so plentiful in many parts of Australia that many varieties may there be had for the picking. In addition to apples, apricots, peaches, bananas, figs, melons and other well-known fruit, there are others almost unknown in England, such as gramma, granadilla, loquat, Passion fruit, etc.
Typical Australian Dishes
3785.—APRICOT JAM.
Ingredients.—To every lb. of stoned apricots allow the juice of 1 lemon, 1 pint of water, and ¾ of a lb. of sugar.
Method.—Remove the stones, crack half of them, and add the kernels to the fruit. Boil the water, sugar, and lemon juice together for 20 minutes, skim well, put in the fruit and kernels. Boil gently for about an hour, or until a little of the syrup quickly jellies when poured on to a cold plate. Turn into dry glasses or pots, cover immediately, and store in a dry place. Peaches may be substituted for apricots.
Time.—To boil the jam, about ¾ of an hour. Average Cost, 4d. per lb.
3786.—APRICOT MOULD.
Ingredients.—2 dozen apricots, ½ a pint of custard No. 2104 or 2105, jelly No. 1991 or 2004, lemon juice, castor sugar, ½ an oz. of gelatine, 4 ozs. of loaf sugar, ¼ of a pint of water.
Method.—Halve the apricots and remove the stones. Boil the 4 ozs. of loaf sugar in the ¼ of pint of water to a syrup, put in the apricots, remove six halves when partially cooked, and the remainder when quite soft, and pass the latter through a fine sieve. Line a mould with jelly (see page 985), and decorate it with the partially-cooked apricots. Dissolve the gelatine in a little hot water. Mix the apricot pulp and custard together, add sugar and lemon juice to taste, and strain in the gelatine. Mix quickly and thoroughly, turn into the prepared mould, and keep on ice until firm.
Time.—About 2 hours. Average Cost, 1s. Seasonable in summer.
3787.—APRICOTS AND RICE.
Ingredients.—2 dozen fresh ripe apricots, 3 tablespoonfuls of apricot marmalade, 1 quart of milk, 1 breakfastcupful of rice, 1 breakfastcupful of sugar, 3 eggs, the rind of 1 lemon, the juice of 2 lemons.
Method.—Simmer the rice and lemon-rind in the milk until the rice is tender, adding more milk if the rice becomes too dry before it is sufficiently cooked. Take out the lemon-rind, stir in 2 tablespoonfuls of sugar and the eggs, and cook gently by the side of the fire for a few
