PICKLES AND PRESERVES.

Timaru Herald, Volume C, Issue 15301, 21 March 1914, Page 3

PICKLES AND PRESERVES.

Green Tomato Preserve.—Cut 41b tomatoes into quarters. Take 31b sugar and just enough water to melt it, add two lemons sliced very fine and cook together for a time. Then add the tomatoes and cook until transparent and tender, adding half a pound of preserved ginger. Pineapple and Tomato Jam.—Two large pines to 51b tomatoes. Peel and cut up the pines. Skin the tomatoes by plunging them in boiling water and then in cold, rubbing off the skins. Boil the fryit "together gently till the pineapple is soft. Then add 31b of sugar to every pound of the mixture, and boil again for half an hour or longer. Quince Jam.—Rub the quinces clean. Just cover with water and boil till tender. Take out and remove the core*, put the cores back in the water and boil for half an hour. Strain, and measure. Allow lib sugar to every quart of liquid, and also 31b sugar to every pound of the pulp. Boil all together till of a good colour.

Candied Fruits.—Candied fruits make a very good dessert for winter, and are a welcome change from fruit preserves. Make a syrup of lib sugar to one quart of water.* More sugar may be used if liked. Boil the fruit in this syrup as for preserving. Drain it, and having sprinkled with crystallised sugar, dry slowly either in the oven with the door open, or in a hot sun. Store away in dry place. To preserve whole tomatoes for winter use, fill a stone jar with very sound, ripe tomatoes. Place a few cloves and a sprinkling of sugar l>e-» tween each layer. Cover with a. mixture of equal' parts of cold vinegar and cold water, which has been. boiledPlace a piece of thick white flannel over the jar. letting it fall well down into the vinegar. Then tie over the jar a cover of brown paper. These will keep for a long time, and will not be harmed even if the flannel collects mould. Pickled Red Cabbage.—Slice the cabbage very thinly into strips. Sprinkle well with salt and "set aside Tor two days. Drain off the salt liquor that forms. Bottle the cabbage and pour over it a pickle of vinegar that has been boile*d with sliced ginger, a little mace, mustard. «?eds. peppercorns, etc. Tn using cloves for pickles or preserves, remove the blossom end, as it will darken the liquid and spoil the colour of the red cabbage.

PickleA Onions.—Have small, round onions, /reel off the outer skin and steep in strong salt and water for three or four days, changing the water several times. Drain, wipe dry. and then put into boiling milk. Let the milk grow cold, then drain and dryeach onion with a cloth. Bottle and pour over them white vinea;ar. in which white peppercorns have been hoiled. Cork well. Pickled Nasturtiums. —These are an excellent substitute for the more expensive French capers, and make a delicious sauce for boiled - mutton. To pepare, take one quart- vinegar, 2oz salt, and 12 peppercorns. Put the nasturtiums into a bottle, using green, tender ones. Fill up with vinegar, salt, and peppercorns in above proportions, cork well, and use next season. Apple and Tomato Chutney.—Four oounds sour apples (weighed after peeling and coring), 41b tomatoes, 21b onions, lib brown sugar. -Jib garlic, two tablespoons salt, one teaspoon cayenne. Cover with vinegar, and boil slowly for five hours.