THE RIGHT RECIPE

Timaru Herald, Volume CXLIII, Issue 20782, 17 July 1937, Page 11 (Supplement)

THE RIGHT RECIPE

PICKLING TIME Nothing is more satisfying to the conscientious housewife than rows of pickles and preserves upon the pantry shelves. Pickling gives more pleasure than most domestic tasks, for the limits of labour are not here this afternoon and gone to-night, as in the case when a meal has been painstakingly prepared. The following recipes are simple enough to be followed by the amateur in the kitchen who has not yet tried Ver hand at pickling or sauce and i chutney making. Somerset Chutney Take Bib sultanas, 3lb salt, 2oz garlic, ilb cayenne, 3oz green ginger, 11b brown sugar, 31b tart apples, 3 pints vinegar, 3oz mustard seed. Peel, core, and slice the apples. Place in a pan with half of the vinegar. Bring to the boil and boil to a pulp. Put the remainder of the vinegar in another pan with the sugar. Boil to a clear syrup. When both are cold mix together. Clean the sultanas, chop | the garlic, and add with mustard seed, I salt, and cayenne (less may be used than the amount given), to the other ' ingredients. Boil all together for 20 minutes, stirring all the time. Pour into wide-necked bottles and seal. Keep in a cool, dry place. Use after keeping one month. Indian Chutney Take 12 large apples, 1 quart vinegar, lib moist sugar, 4oz salt, 2oz ground ginger, 4oz onions, 4oz raisins, loz I cayenne pepper, lib dates, 1 teaspoon- 1 ful mustard. Peel and core the apples, then chop apples, onions and raisins. Put all the ingredients into a pan and boil well together until soft, stirring all the time to prevent burning. When ready bottle and seal. Pickled Onions Take 4 quarts small white onions, 2 cupfuls sugar, 1 cupful salt, 2 quarts vinegar, 1-cupful mixed allspice, cloves, peppercorns. Peel the onions under water. Place in a basin, sprinkle with salt. Stand overnight. Turn into a colander. Rinse well under water tap. Boil the spices, sugar, and vinegar for five minutes. Throw in the onions. Boil up. Pack into bottles or jars. Pour in the vinegar to overflowing. When cold cover closely. Store in a cool, dry place. Eschalots can be pickled in the same way. Pickled Red Cabbage Take 1 firm red cabbage, loz allspice, 1 quart malt vinegar, 4oz peppercorns. Remove the outer leaves and quarter the cabbage. Cut out the centre of the stalk. Shred the sections finely. Pile the cabbage on a large dish. Sprinkle thickly with salt. Stand still the following day. Boil the vinegar, peppercorns, and spice together for three minutes. Leave till cold. Place the prepared cabbage in an enamelled colander. When well drained turn into glass jars. Strain in the vinegar. Ready for use in four days. Mustard Pickles Take 1 cauliflower. cucumbers, onions, gherkins, allspice, 1 tablespoonful brown sugar, 1 tablespoonful mustard, vinegar to cover. Peel and prepare the vegetables and cut into small pieces. Boil the vinegar and allspice, add the cauiflower and boil for 15 minutes. Add the remaining vegetables, salt, sugar, and mustard mixed to a paste with a little vinegar. Stir and boil for 10 minutes. Allow to cool, then bottle.

Pickled Carrots Take some small carrots, wash them well, and boil them in salted water until tender. Then strain them and leave to cool; afterwards scrape the skin off and cut them in quarters. Take as much vinegar as will cover them, and allow one ounce of pickling spice to one quart of vinegar. Boil this and when cold pour over the carrots. Tie down, and they will be ready for use in about three days. Beetroot and Onion Pickle Take 2 large beetroot, 2 large onions ;-teaspoonful mixed spice, sugar, vinegar, peppercorns. Slice the onion and beetroot thinly. Place in alternate layers in jars. Sprinkle each layer with a little sugar. Press down and fill with boiling vinegar cooked with spice and peppercorns to taste. Cool. Pot and seal and use after three days. Sweet Orange Pickle Take 4 large oranges, 1 1-3 cupfuls vinegar, 1 teaspoonful cinnamon stick 1 teaspoonful cloves. Peel and remove white pith from

oranges. Cut into thick slices. Steam till tender and clear. Boil the sugar, vinegar, and spices tied in a muslin bag lor 25 minutes. Add the fruit simmer very slowly for one hour. Pot in a glass jar. Ready for use in three weeks. Green Tomato Chutney Take 41b green tomatoes, lib sugar, 11b eschalots, 3 pints vinegar, juice of 3 lemons, 31b apples, lib marrow, lib sultanas, loz bruised ginger, 3oz salt, Joz chillies, 1 dozen white peppercorns. Pour the vinegar and sugar into a pan with the ginger, peppercorns, and chillies, tied in muslin, and boil for 50 minutes. Cut the vegetables into small pieces or pass them through the mincing machine, and add them, with the lemon Juice, to the vinegar, then simmer until vegetables are thoroughly cooked and the chutney is sufficiently thick—in about three hours and a-half to four hours. It may be necessary to add more vinegar as cooking proceeds.