IKSESPSHSHSHSHSESHSHSHS?SaSESraS2S^j | To-day’s Recipe | jg RHUBARB CHUTNEY g kl Two -pounds of [jj p] rhubarb cut up small, half [d p] a pound of anions cut up, ru p] one pound of raisins, four ounces pJ of mustard, four ounces of salt, p] Lq one teaspoonful of tumeric, one p] lq teaspoonful of peppercorns, one p] Ln teaspoonful of allspice, one tea- «] Ln spoonful of cloves, 071 e quart of L[J K vinegar. Tie up the spices in a «] [n muslin bag, and put them into a [J] [q saucepan with the vinegar, rliu- Dj [q barb, onions, raisins. and sa 7 t. K [“ Boil for tw€7ity minutes. Then add Dj QJ oihe teaspoonful of turmeric, one Dj QJ out the spice bag and boil for [s 3 another ten minutes, keeping it [“ 3 well stirred. Turn out into jars N p] and tie firmly down. jjj USHSBSHSaSHSHSHSHSHSESHSBSSSEiiHSESi
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Bibliographic details
Sun (Auckland), Volume II, Issue 586, 12 February 1929, Page 5
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147Untitled Sun (Auckland), Volume II, Issue 586, 12 February 1929, Page 5
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