GIVE FOOD A RELISH

New Zealand Herald, Volume LXXIII, Issue 22356, 29 February 1936, Page 7 (Supplement)

GIVE FOOD A RELISH

CHUTNEYS AND SICKLES

3 How nice it is, when the menu says ji'cold meat and potatoes," to go to the cupboard and bring out a jar of delicious and appetising pickle! The whole aspect of the meal changes at once, the cold meat becomes something worth while, instead of merely a duty. Try some of these recipes, then, when you are stocking your larder for the winter. /

Plum sauce with plum flavouring makes a decided change. Boil together the stones leave the fruit, 61b. M dark phims. one pint vinegar, '4/ teaspoons of salt, 2Jlb. or eugar, 1 teaspoon of white pepper, 1 handful/of cloves, 1 handful of bruised ginger, Strain through a colander and bottle.

Mpfaow- Chutney.—Take 41b. marrow, 2oz/ whole ginger, *oz. red chillies, f>iece garlic, 3oz. raisins, 2oz. salt, 1 afge cup vinegar, 41b sugar. Weigh the vegetable marrow after the seeds and peel have been removed. Cut into neat cubes,., put into a preserving pan with the sugar, and stir occasionally while boiling to a pulp. Then add the chopped garlic and the chillies, stoned raisins, also' chopped, and the ginger well bruised and tied in a fine muslin bag. Add also salt and vinegar. Boil gently till the chutney is quite thick, and bottle and seal when cold, i Simple Ktslon Pickle.—Take 41b. - jhelon, 1 pint vinegar, lib. sugar, 8 cloves, \O7„ of stick cinnamon, and salt to measure. Peel and cut the melon into half-inch pieces, and soak them overnight in a salt solution. (Use 2 tablespoons salt to 2 squarts water.) Next morning remove the melon from the Bait solution, put it into fresh clear A New Way '■> Beetroots make an excellent vegetable if boiled as usual and served i hot, either plain or with white sauce. They are especially good when fried in butter after being boiled. Try them with bacon! If when you are boiling beetroots the skin break J. causing them to bleed, heat a skewer until ii is red hot and' dab it on the break. This will seal the opening. water, and bring to the boil. Boil slowly until the melon is clear and tender, then heat together the vinegar, BUgar and spices (tied in a muslin bag), .and boil for 10-15 minutes, or until the eolution seems syrupy. Drop the melon /drained of all water) into this vinegar Byrup, boil for about 10 minutes longer, and bottle at once. Apple Ohutnoy.—This is nice with "poultry, rabbit or pork. Take 71b. sour apples, 21b. seeded raisins or sultanas, lib. onions, 21b. brown or white sugar, Jib. salt, loz. ground ginger, 1 teaspoon mixed spice, 1 small teaspoon cayenne pepper, li pints vinegar. Apples and onions may be peeled and sliced, but a more pleasant result is obtained by mincing the apples, onions and raisins, bo that the chutney has the appearance of a thick, smooth apple sauce. Boil all ingredients together for 1-2 hours, until of the correct consistency.