Seasonable Recipes

Horowhenua Chronicle, 5 February 1918, Page 4

Seasonable Recipes

APPLE AND TOMATO CHUTNEY. Windfalls arc quite, suitable for this recipe, and you will acquire 21bs of them, also 21bs of tomotces. %lb shallots, lib brown sugar one quart of vine gar, 2oz ground ginger, une dozen .-ed chili.'es, a few -suit in .?, %oz must iri seed, two tablespoonfu'.s (perhar» a it11!o Jess'i of salt. 0.1- tannines api los, and shallots, and boil 1 lu-u in (he vinegar until a Ch'sk pulp. Add sugar, chillies, ginger, salt, mustard seeds, and sultanas, and boil again until thick. BEETROOT JAM. Place in a preserving pan six peeled beets and a pint and a-half of water; bring to the boil; then simmer for 20 minutes. Add 41b sugar, juicc and finely cut peel of six lemons, four cloves. Cook fast for one hour. When boiling skim, and when tender cut the beetroot into neat pieces and put into jars. Cook the syrup until thick, pour over and cover. Medium-sized beets are best. TO BOTTLE FRUIT. Prepare fruit by paring and stoning or coring in afternoon. Wash, put in vessels to be cooked in, and put to each gallon of fruit one-half pint of sugar (more or less according to fruit), let stand overnight, then the fruit '-nil! have juice enough to cook without adding any water. Cook until tender and all fruit has reached the boiling point; fill sterilised glass jars, covering with juice to lid, and seal hot. This makes a fresh tasting fruit when opened. TO PRESERVE LEMONS. Cover them over with the white of an egg and place them on a slielf to dry, but do not lot them touch each other. They will keep for a long time so treated. Or they can be kept in a jar of water, and if the water is renewed each day the lemons will keep fresh for weeks.