INQUIRY CORNER

Hawke's Bay Tribune, Volume XXVI, Issue 79, 14 March 1936, Page 14

INQUIRY CORNER

Recipes for Preserves A reader recently inquired for a method of preserving beans, and the answer has been very kindly sent by Mrs. G. 8., an excellent cook from Havelock North. Pick the beans when young, she says. Wash them well and then place them in a wooden or earthenware receptacle in layers about three inches deep with a thin layer of salt between. Cover with a piece of wood and put a heavy weight on it. Soak the beans a few hours before using, and cook in the usual way. A second method is as follows: — Slice the beans and cool; as usual with a little salt, and lemon juice (one lemon to a. quart of water). Heat the jars, fill with the beans and then pour the hot liquid over them. Have new rubbers and air-tight jars. Put on the rubbers, screw down and then unscrew one half turn. Put in a steriliser or benzine tin cut lengthways, fill with hot water to reach to the necks of the bottles and boil for two hours. Remove the bottles on to a cloth or wooden surface to prevent cracking and screw down securely. Invert the jams as this helps to secure a perfect seal, and also sterilises the lids. Peas and asparagus and other vegetables may be done in the same way but care must be taken to exclude the air or the vegetables will not keep. French beans are best for preserving but scarlet runners may be done in the same way. Should a little mould be collected it is easily rinsed off In answer to a request for a method for preserving lemons, here is a suggestion. Lemons may be cured and will keep well if rubbed all over with vaseline and left in a cool place not touching each other. An excellent method for keeping grapes is to dip them in a solution of lime water and hang them up to dry. When wanted for use the grapes should be washed in warm water and they taste as good as fresh. Lemons should keep if done in the same way, the main thing being to exclude the air. Still another preserving recipe from the same cook is for tomatoes. Fill a stone jar with very sound, ripe tomatoes. Place a few cloves and a sprink-

ling of sugar between each layer. Cover with a mixture of equal parts of cold vinegar and cold water which has been boiled. Place a piece of thick white jannel over the jar, letting it fall well down into the vinegar. Then tie over the jar a cover of brown paper. These will keep for a long time and will not be harmed even if the flannel collects mould.