COOKERY CORNER.

Northern Advocate, 17 March 1913, Page 2

COOKERY CORNER.

PLUM SAUCE

Ingredients: 61b plums, 21b sugar, 3 pints vinegar, 6 teaspoons salt, 2 teaspoons cayenne, 2 teaspoons each of cloves, ground ginger, and black pepper, a few blades of mace, and a handful of garlic. Mode: Stone the plums, and boil with all the other ingredients until reduced to a pulp. Strain through a seive, and bottle when cool. This will be found a really delicious as well as a most useful store sauce. APPLE SAUCE. ("Windfalls" can be used.) Ingredients: 61b apples, 31b each of brown sugar and .dried onions, 2 cloves o'. garlic, % teaspoon each of cayenne pepper and mixed spice, 1 tablespoon of salt, and sufficient vinegar to cover. Chop finely (or put through a mincer) the apples and onions. Add the cayenne, spice and salt to your own taste, then add sufficient vinegar to ccver the ingredients, and boil slowly for five hours in an enamelled pan, strain through a colander and bottle tightly. A SIMPLE AND DELICIOUS PICKLE. Take equal quantities of good cooking apples (all the same kind) and dried onions. Cut the onions up finely, pare, core and slice the apples intf small dice, allow chillies in proportion as you wish the pickle hot or mild, together with % teaspoon salt ti. each lib of apples and onions. Cover .with vinegar and bring to the boil. Boil quietly for twenty minutes or half an hour, adding a little more vinegar if necessary. The pickle should be of the consistency of thick chutney. Bottle in wide-mouthed jars and keep tightly covered in a cool place. This pickle is so easily and quickly made that it is sure to be a great favorite with housekeepers. GREEN TOMATO CHUTNEY. Ingredients: 61b green tomatoes, 21b onions, %lb sugar, %lb salt, %lb treacle (equivalent to a full breakfast cup), V 2 pint vinegar, 1 teaspoon each of ground cloves and cayenne pepper. Mode: Cut the tomatoes into slices, sprinkle each layer with salt and leave for twelve hours or more, then drain carefully. Place all the other ingredients into an enamelled pan and bring to the boil. Add the tomatoes and boil all together 15 or 20 minutes. Bottle in wide-mouthed jars, cork tightly, and keep in a cool, dry place. PICKLED FRENCH BEANS. Use young, tender beans, string, and cut into short lengths, cover with a strong brine of salt and water and let them remain two days. Prepare vinegar by adding to every pint one ounce each of whole ginger (bruised), and whole pepper, together with one blade of mac?. Use an enamelled pan, and bring the vinegar to the boil. Boil for five minutes to get the flavor of the spices. Meanwhile dTain and wipe the beans, turn into a jar or basin, add % teaspoon powdered alum, and pour the hot vinegar over them, covering closely to keep in the steam. Bottle-when quite cold. A better color is imparted by reboiling the vinegar next day and pouring i. again over the beans.