TWO QUESTIONS.

Otago Witness, Issue 2309, 2 June 1898, Page 44

TWO QUESTIONS.

(Reply bt Mes Miller.)

In reply to "Isabel" I may state that pure acstis acid is diluted with six paits of water to one parto? acid. . Personal Jy I prefer the best white wine or malt vinegar for pickling. I have, however, been promised the recipe for a very wholesome home-made vinegar, which I shall be happy to send " Isabel" when it arrives.

TO PICKLE BEETEOOT.

Wash rather small beets well, being careful not to break any of the small roots or the colour will escape. Place them carefully in boiling water (some people object to salt and thick it affects the colour, other cooks always use it ; but I thick ib makes little difference if the beets are whole aud the water kept boiling). Boil for about an hour and a-h*lf, then liffc carefully aDd drain. When cold remove the ikin, . slice and cut into fancy shapes if desired, place ; these in glass bottles or jars. Place sufficient vinegar (the best procurable) in an enamelled pan and boil for ten minutes with £oz pepper* corns, malt, £oz whole-ginger crushed, s good teaspoon salt, to each quark. Let this get ' cold, then pour it over tbe boiled beet and cover closely. A few thallots can be boiled with the vinegar if liked, or half a saltspoon of cayenne (tied in s, piece of muslin) or a few chillies. Ap little scraped horse-radish placed in eacn bottle before the vinegar is poured over is ao improvement.