Domestic

New Zealand Tablet, 1 February 1917, Page 57

Domestic

(By Maureen.)

PICKLES AND RELISHES. A correspondent writes, asking for some tasty pickle recipes. As I have received other inquiries in the same direction, I give the following recipes, which can be recommended : Lemon Pickle. —Twelve large lemons, one-half breakfast cupful of salt, eight cloves of garlic, one tablespoonful powdered mace, one tablespoonful grated nutmeg, one tablespoonful powdered allspice, one teaspoonful of mustard and one-half gallon of vinegar. Peel lemons very thinly, place in layers with salt in a jar, and leave for one week until quite soft. Put into a jar with the spices tied in a muslin bag; pour over boiling vinegar. When cold, cover securely. Keep from two to four weeks before using. They should have a brownish, almost semi-transparent look, and the vinegar quite thick. , Pickled Shallots. —This pickle is a very nice one for those who like the strong flavor. The making, however, is sometimes a painful process. Get the shallots soon after they are pulled and dried ; they can then bo peeled more easily. When all are prepared put them into a saucepan containing the requisite quantity of boiling vinegar. To each quart of vinegar allow two teaspoonfuls of whole black pepper. Boil, the shallots for two minutes only. Take them out and pour the hot pickle over them. Tie down when cold, and keep them in a dry place. India Relish Pickle. —Grind twelve apples, twelve green tomatoes, and one pound of stoned' raisins, add one quart of vinegar, two cupfuls of brown sugar, one tablespoonful of celery seed, one heaping tablespoonful of salt, and cook for one hour, Stirring occasionally. Pour into jars and seal. Pickled Damsons.—To every six pounds of damsons

allow three, pounds of dump sugar, one.- dozen cloves, one blade of mace, one-half ounce of root ginger, on© dozen black peppercorns, the same of allspice berries, and one' pint of malt vinegar. The fruit must be wiped carefully and all that is broken and unsound - rejected. Crush the sugar into lumps (do not pound it), sprinkle part of it over the fruit in layers in a jar or bowl, put the rest with the vinegar and bruised spices, and bring gently to the boil, then add to the. damsons and cover. Put the jar or bowl with the contents into a pan of cold water to reach nearly to the top, put the lid on, and bring the water to the boil. Simmer for two and a-half hours. When the water is cold remove the jar, and cover with a -second paraffin paper before storing. Vegetable Marrow Pickle.—Peel one large or two or three small marrows. Put them into boiling, salted water for a minute or two, then drain, cut open, and take out the seeds and centre pith. Cut the marrow into inch length pieces, put these in a stewpan, and cover with cold vinegar seasoned with salt, red pepper, and horse-radish. Let the vinegar come to the boil, turn all into jars, and when cold, tie down. If liked, the following pickle "might be used: —To each quart of vinegar, add four ounces of sugar, one and one-half ounces of ginger, broken in small pieces, one and onefourth ounces of dry mustard, one-half ounce of turmeric, and six chillies. Boil the vinegar with the spices till some flavor is extracted, then add the marrow after being prepared as above. Boil for ten minutes, then turn into a large basin. When cold, lift the marrow into wide-necked bottles and cover closely. The pickle is ready in two or three weeks. Apple Relish. —Twelve apples, two onions, three green peppers, one breakfast cupful of stoned raisins, one and one-half cupfuls of brown sugar, one lemon, one-half tablespoonful of salt, and two cupfuls of vinegar. Core, peel, and chop the apples, peppers and onions, add the sugar, vinegar, salt, ginger, raisins and lemon sliced thin and seeds removed. Mix thoroughly and cook for two hours; then bottle and seal.