HOME RECIPES

Rotorua Morning Post, Volume 1, Issue 181, 24 March 1932, Page 2

HOME RECIPES

"POST" COMPETITION PICKLE AND SAYOURY RECIPES THIS WEEK. GOOD ENTRIES RECEIVED. Several pickle recipes were submitted by lady readers for this week's competition, so many I really attractive and useful, among them that the judge had considerable difficulty in choosing the wiilner. The prize for this week has been awarded to Mrs. F. Powell, of 43 Pukuatua Street, for her j recipe ffor ''Delicious Piokle." This dish has the advantage of being quickly made, it is not expensive, and it may be used almost immediately. Next week pudding recipes will be considered and entrants are advised to submit their recipes not later than Tuesday. Care must be taken to attach the sender's name to the recipe; this was omitted in several sent in for this week's competition. j Following are a few of the best recipes selected from this week's entries : — THIS WEEK'S WINNING RECIPE DELICIOUS PICKLE Method: Peel and slice an equal quantity of medium-sized Spanish onions, apples and cucumber, sufficient to fill a 2lb. jam jar. Care must be taken to cut them in very thin slices. Place all in the jar in alternate Iayers, first the onion, then the apple, then the cucumber, with three teaspoonfuls of cayenne pepper and a teaspoon and a-half of salt. Pour on a wineglassful of sherry aiid fill up with vinegar. This can be used the same day as made, or will keep good for "several months, if well covered. — Mrs. F. Powell, 43 Pukuatua Street.

PICKLED PEACHES. Ingredients. — Two pounds brown sugar, 2 cups vinegar, loz stick cinnamon, aoz whole cloves, 4 quarts peaches. Method. — Boil sugar, vinegar and spices 20 minutes; dip peaches quickly in hot water, then rub off the fuzz with a cloth. Place a few peaches at a time in syrup and coolc until tender. Pack into sterilised jafs. Adjust sterilised rubbers and fill each jar to overfiowing with hot strained syrup. Put on sterilised covers and seal jars immediately. — Mrs. Tschopp, Pukuatua Street. CUCUMBER RELISH. Ingredients. — 11b apples, 11b onions, l»lb cucumbers, 2oz salt, ilb sugar, ' 1 pint vinegar, i teaspoon cayenne pepper. Method. — Peel and cut up apples, cook in vinegar till smooth, add cayenne, sugar, and salt; put onions and cucumber through mincer and strain off some of the juice. Do not cook but add to cooked apples, mix well, bottle and tie down. — Mrs. L. F. Mansfield, Whaka Road. TOMATO SAUGE Ingredients. — 91bs tomatoes, ripe, 21b s apples, 4 large onions, 1 quart vinegar, |lb salt, 2oz black pepper, 1 teapsoon cayenne pepper, Ub allspice, loz cloves, 22,1b sugar. Method. — Cut up tomatoes, apples and onions, add other ingredients and boil all together gently for 3 hours. Put all through sieve or fine collander till only skins, cloves and spire remain. — Mrs. H. Dansey, Victoria Street. SIMPLE APPLE CHUTNEY. Ingredients. — 41b green apples, 21b onions, 21b white sugar, 21b seedless raisins, 2 heaped teaspoons salt, 1 teaspoon cayenne pepper, 1 teaspoon ground cloves. (If ground cloves are not available tie 1 table spoon of cloves in a little muslin bag). Method. — Chop up all ingredients and put through mincer, except apples. Cut apples as for stewing. (They need not be peeled unless skin is tough.) Put all ingredients into pot and cover with vinegar. Boil slowly till cooked. — -I. Stembridge, Ngongotaha. PICKLED CABBAGE. Ingredients. — 1 large white cabbage, 4 large onions cut very fine. Method. — Boil with two cups sugar, handful salt, 1 quart vinegar for 20 j minutes, add 2 tablsspoons mustard, 1 tablespoon eurry powder, 2 cup cornflour, mix with little cold vinegar and boil together for another 20 minutes. (This pickle is made without salting overnight). — Mrs. W. Wallace, Ranolf Street.

PICKLED ONIONS IN SAUCE | Method. — Make a brine of hot water and salt, enough to float a potato. When cold, put in onions and leave for 3 days. Drain and dry well before putting in bottles. Tie up in a muslin bag 2oz cloves, 2oz allspice and a few chillies, and boil for 20 minutes in one quart vinegar, to which has been added 21b brown sugar. Mix 1 tablespoon curry, 2 dessertspoons flour, 2 teaspoons tumeric, 4 tablespoons treacle, mix with vinegar and | boil up for few minutes. Let staud 15 minutes. When cold pour on onions. Tlv's recipe is sufficient for 51b onions.— Mrs. D. Thompson,' King Street PRESERVED APPLES. Method. — Take a clean butter box and line it with greaseproof paper. In the middla of box place a stand large enough to hold a baking* powder tin. (Another tin turned upside down would do.) Now peel and cut up your apples as for a pie. Pack them in the box and on the stand in middle of box place the baking powder tin half full of recl hot embers (tx-tree weed is best). Last of all put 1 desertspoon of sulphur on coals and cover quickly with lid and then a sack. Leave all night and in the morning pack the sliced ajpptes in jars or bottles; tie down with paper. There is no need to seal jars and the apples keep indefinitely. Before using the apples soak them in cold water for an hour and then cook them as required— Miss Roe, Euihi Street.