FOR OUR COUNTRY READERS.

New Zealand Herald, Volume LXV, Issue 20112, 24 November 1928, Page 6 (Supplement)

FOR OUR COUNTRY READERS.

SPECIAL RECIPES. Corned Beef Tastefully Cooked.— Corned beef, v.ith the addition of a sal,-id, is very appetising in summer time, if tastily cooked. Put 61b. of beef in cold water, and when boiling add 1 tablespoonful ;.ugar, 2 of vinegar, 1 dozen cloves, I dozen whole spire. f i o give tlie meat that red, rich appearance so much to bo desired, add the following: One small teaspoonful mustaid mixed v.ith cold water (into a pastel, added to the l*:ef about, half an hour before it is finished cooking.

Inexpensive Chutney.—Tho ingredients required are:—lib. onions, lib. apples, lib. tomatoes. £lb. brown sugar, « pint vinegar, 1 teaspoonful cinnamon, 1 teaspoonful ground ginger, A teaspoonful cloves; cayenne can be added if a hot chutney is liked. Put the fruit through the mincer—apples need riot be peeled and boil in the vinegar for 10 minutes; add seasoning, and boil for another 10 minutes. Seal down when cool in the usual way.

Tomato Relish. Twelve ripo tomatoes. I.', tablespoonfnls of mim'ard. 14 chillies, -jib. of sugar, 4 large onions. 1. tablespconful of curry powder, a little cayenne pepper, ami vinegar to cover. Cut up the tomatoes and onions, sprinkle over them a handful of sail, let, them stand all night, then drain. Boil the vinegar with curry, mustard, chillies, sugar and cayenne fur two minutes, then add tomatoes and onions, and boil for half an hour. Put into jars and cover tightly. Delicious -with cold meat. Rose Salad. —Take a firm tomato, cut it !o make five rounded inner and outer petals. Fill the tomato with a mixture of any cooked vegetable cut finely: peas make a nice filling. Moisten with French dressing and garnish with chopped vol 1: of hard boiled egg.