COOK with Elizabeth

Press, Volume XCV, Issue 28269, 6 May 1957, Page 2

COOK with Elizabeth

Apple And Pear Chutney

Most of us who bottle have callouses on our hands from peeling pears. While we have them, do not forget that pears make delicious chutneys and pickles too, and that spiced pears will add a delightful note of interest to a cold meat meal.

Apple and Pear Chutney: 31b pears, lUb apples, Jib tomatoes, Jib onions, 1 tablespoon mustard. Jib raisins. IJlb brown sugar, Joz ground ginger, pinch cayenne pepper, J . teaspoon powdered cloves, 3oz salt, 2 breakfast cups vinegar.

Peel and chop all fruits and onions and place in a pan. Sprinkle with salt, sugar and spices, then add two cups of vinegar and boil all together quite fast for about an hour. Spiced Pears: 61b pears, 31b brown sugar, 2J pints vinegar, ?oz cloves, Joz cinnamon. Bring to the boil 2| pints of vinegar, 31b brown sugar and Soz each of cinnamon and cloves. Peel pears and cut into segments. Drop into the boiling vinegar and cook until tender. Lift out into hot sterilised jars and fill with the hot vinegar. Cover when cold. Pear Pickle: 61b pears, 11b onions, Ijlb sugar, 3 dessertspoons curry powder, 3 dessertspoons mustard, 4 tablespoons flour, i teaspoon cayenne pepper. | teaspoon powdered cloves, 3 pints vinegar. Chop onions and sprinkle with common salt. Leave overnight then drain well. Place in pan and add peeled and chopped pears, vinegar, sugar and spices. Boil until tender. Mix mustard, curry powder and flour to a paste with a little cold vinegar and stir in. Boil, stirring for three minutes. Cool and put up into jars.