SEASONABLE RECIPES.

Maoriland Worker, Volume I, Issue 6, 20 February 1911, Page 19

SEASONABLE RECIPES.

1. Tomato Sauce.—l2lbs. tomatoes, loz. garlic, 21bs. onions, ioz. ground ginger, Jib. salt, 1 teaspoon cayenne, 1 teaspoon cloves, 1 quart vinegar, Jib. sugar. Slice the tomatoes and onions, and boil with the cloves till soft (tie cloves in a muslin bag). Stir well and press through a colander. Add the other ingredients, and boil smartly for about one hour till of right consistency. Stir well with a wooden spoon. When done pour at once into an earthenware basin, and bottle when cold. Cork well, and the sauce will keep for years. 2. Apple and Tomato Chutney.— Sour apples, 41bs., weighed after peeling and coring; 41bs. tomatoes, 21bs. onions, lib. brown sugar, garlic, 2 tablespoons salt, 1 teaspoon cayenne. Cut up apples, tomatoes and onions. Put all ingredients into a pan (enamel or copper), cover with vinegar, and boil very slowly till well reduced to a pulp. Let it cook three or four hours. 3. To Preserve Whole Tomatoes for Winter Use.—Fill some jars with very sound, ripe tomatoes, place a few cloves and peppercorns between the tomatoes. Cover with equal parts of cold vinegar and £old water which has been boiled. Screw down with a wellfitting lid. Great care must be taken to exclude the air, or the vegetable will not keep long.

To Preserve., Fruit in Boiling Water, —Have the bottles quite dry ; have the fruit dry and unbruised* Fill the bottles with fruit ; have a preserving pan half-filled with cold water, stand the bottles in this, taking care to wrap each bottle in a towel or straw, to prevent the bottles touching each other. Cover the fruit with boiling water, screw the lid on firmly. Let the cold water round the bottles come to the boil. Let the bottles of fruit cool in the saucepan. See that the lid is quite tight, and that the rubber bands are quite air-tight. Stow away in a dark, cool cupboard.

Pear Ginger.—6lbs. hard pears, £lb. preserved ginger, 4Hbs. sugar, 2 lemons. Peel and cut the pears into small pieces, cover them with the sugar and leave them for twelve hours. Poutoff the syrup and boil it with the ginger and the rind of the lemons. Add the pears, and cook till the pears are transparent and the syrup thick. Remove all scum, and put into air-tight jars.

Tomato Eggs.—Four medium-size tomatoes, 2 eggs, 2 tablespoons milk, loz. butter, salt, pepper, chopped parsley. Scoop out centre of each tomato, place them on a buttered dish, cover with a buttered paper, and bake till soft. Melt the butter in*a saucepan, stew the pulp (centre of each tomato) five minutes; take out any hard lumps. Beat the eggs and milk together, stir it into the saucepan, and continue stirring till quite thick. Fill up the tomatoes with the mixture, sprinkle over with finely chopped parsley, and serve hot.

Apple Tart.—Pastry for apple tart : ilb. flour, 2ozs. lard,.2ozs. butter. 2ozs. sugar, 1 egg, half teaspoonful baking

powder, a'little milk. Rub the butter into the flour, add the dry ingredients, mix to a stiff paste with the beaten egg and a very little milk. Turn on to a floured board, cut in half, and rill out one half. Cover a tin plate with paste, fill up with apple, sprinkle well with brown sugar and a little finely chopped candied peel. Cover with a lid of paste, press the edges well together. Bake in a moderate oven, about half an hour, till apples are quite soft and pastry nicely browned. When nearly cooked brush over with water and sprinkle over with castor sugar. Put back in the oven, to bake the sugar a little. Use Demerara sugar.

To Dry Herbs.—Gather each herb on a dry day, just before it flowers, dry them quickly near the fire, strip off tho leaves, and dry them on tins in a slow oven, or in the plate rack, until they are crisp. Rub them through a wire sieve, put each variety of herbs in a dry bottle, cork down tightly, and store in a dry place.