Apple Jelly
This well-flavoured jelly is very easy to make and will keep -if given a chance. It is delicious on hot, buttered scones or pancakes. The secret lies in the long, slow cooking which extracts the maximum amount of pectin -the setting agent-from the fruit. To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.
5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar
Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids
IRISH BROWN BREAD
1 1/2 teaspoon of active dry Yeast
3/4 Cup Wheat Flour
1 Cup Bread Flour
1/3 Cup Oats
2 teaspoon of Buttermilk Powder
2 teaspoon of Brown Sugar
A dash of Salt
2 teaspoon of Gluten Flour
3/4 Cup of Water
CORNED BEEF AND CABBAGE
Serves 7
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer anc cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper. On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.