TO-DAY’S RECIPE.

Taranaki Central Press, Volume IV, Issue 383, 15 March 1937, Page 3

TO-DAY’S RECIPE.

Quince and Pear Chutney. Quinces ... ....... 21b. Cooking pears 41b. Onions 21b. Green tomatoes 21b. Seeded raisins lib. Cayenne pepper 1 teaspoon Sugar 31b. Balt loz. Ground ginger .... 1 level teaspoon Peppercorns 10 Ground garlic Joz. Vinegar 4 pints Grated horseradish 1 teaspoon Peel and core the pears and quinces, peel the onions and tomatoes. Put the onions, pears, quinces and raisins through the mincer, and cut the tomatoes. Cook in a covered pan until tender, adding a little water if necessary. Add the sugar, pepper, salt and ginger. Tie the peppercorns and horseradish in a muslin bag and add this, the garlic and vinegar to the contents of the pan. Cook slowly, stirring well until the contents of the pan are thick (about 3J hours). Remove the muslin bag, pot and cover. ;