COOKERY HINTS

Taranaki Central Press, Volume IV, Issue 387, 19 March 1937, Page 2

COOKERY HINTS

Chutney Making. Easily made and inexpensive chutney should find a place in every household. Here are some tempting recipes: APPLE CHUTNTY (1). Ingredients: 4'b green apples, lib sultanas, Hb currants, 31b brown sugar, Jib salt, ,1b green ginger, 2oz garlic, Joz cayenne, 2 quarts vinegar Method: Cut i.p apples, garlic and ginger, and boil in 1 quart of the vinegar until tender. Boil the sugar and remainder of the vinegar for 10 niinutis, then add to the apples, etc. Bring to the boi’, then ’allov to cool, and mix with the chopped sultanas, currants, salt and cayenne, and when thoroughly mixed, coak for about 2 to 3 hours. Bottle” when cold, seal and cork secure! r, ant! k:ep for some lime before usinc.

APPLE CHUTNItY (I). Ingredients: 41b green apples, 21b anions, 2lb brown sugar. 2 teaspoons allspice, 1 teaspton cayene pepper, 1 tablespoon salt, 1 quart vinegar. Method: Minco the fruit and onions. Place all in an enamelled saucepan and cook for about 4 hours. Bottle and cork and seal ’when cold, and keep some time before using.

APPLE CHUTNEY (3). • Ingredients: 41b green apple£i3lb brown sugar, Mb raisins, 2oz -garlic, 4oz dried ginger, Joz cayenne, 1 quart vinegar, 1J tablespoons salt. Method: Boil the minced applbt-ana sugar until it Is like jam. Add 40 ii the raisins, garlic, and soaked -gtnge (thk should have be-sn soaked for 2 hours), finely choppe 1, the salt, an'! the cayenne. Stir this in, then add the vinegar, and bring to the WilCook 10 minutes, and allow to get cold before bottlirg and sealing Keep at least two or three months before using.

PEAR CHUTNEY. Ingredients: 6ib china pears, 21b tomatoel, jib salt, 2oz gbrllc, IJlib raisins, ijlb sugar, Jib green ginger, lib chillies, 4 pintst vinegar. Method: Cut pears into pieces Peel and .'dice tomatoes, mince garlic and raisins, green ginger and chillies. Put all into saucepan and bring to the boil. Cook slowly until chutney is a golden brown, and quite thick Bottle when cold, seal securely, and keep for tome time before using Mangoes can be us id in the same way, but unripe fruit should be used

MIXED F RUIT CHUTNEY. Ingredients: 41b mixed fruit, (peaches, pears, plums, pine'apple. melon ani any fleshy fruit in season may be used), 21b apples, Ijlb stoned raisins, 61b green tomatoes. 21b oniont, l:oz red chillies. 4ib brown sugar, Bot salt, 2<>z gi-ound ginger, 3 quarts vitegar. Method: Mince the fruit and onions. Put all ingredients into an enanftled saucepan, and bring to the boil. Boil gently about 4 hours. If it becomes too thick, add a little vinegar. Altov" 1 to cool before bottling and seating, and keep in a cool place for some time before using.

I TOMATO CHUTNEY..

I Ingredients: 41b tomatoes, 21b apples, 2oz mustard seed, Jib salt, Joz chillies, 3oz green root ginger," 21b brown sugar, 11b sultanas or raisins, 2 quarts vinegar, 2oz garlic. Method: Peel and dice tomatoes. Mince the apples, garlic, ginger and chillies. Put -all ingredients into an enamelled saucepan, and bring to the boil. Cook gently for about four hours; then allow to get cold before bottling and sealing. Keep sornfe time before using.

PLUM CHUTNEY. Ingredients: lilb dark, fleshy plums. 21b tomatoes., lib raisins. Jib salt, 31b sugar, 4oz garlic, Joz cayenne, 2J pints vinegar. Method: Mince plums, garlic and raisins and ped and slice the tomatoes. Put all ingredients into an enamelled saucepan and cook genii, until thick and c-eamy. Allow to cool before bottling and sealing. Keep some time before using.

FIG CHUTNEY. Ingredients: 61b green figs. 21b tomatoes, Jib raisins. Jib preserved ginger, 11b datee, 21b onions, 1 teaspoon cayenne, 1 dessertspoon salt. 21b brown sugar, 2 quarts vinegar.

Method: Cut figs into small pieces, cutting the fruit lengthwise. Cut dates, and slice the ginger. Bring vinegar and sugar to the boil. Add the mixture and pour over the other ingredients, in a iZwl. Cover and allow to stand for 12 hours. Bring to the boil and boil gently three to four hours or until thick, and the fruit is tender. Bottle and seal when cold and keep for some time before using.

MIXED CHUTNEY. Ingredients: 31b green apptes, ?**• brec-n tonkitoes, 21b fleshy plums, onions, 21b marrow', jib shallots. Jib garlic, 31b sugar, soz salt. 2J quarts vinegar, \ teaspoon allspice 1 teaspoon cayenne, 1 teaspoon powdered ginger, soz mustard seed. Method: Mince the fruit and vege tables. Place in a large enamelled Saucepan, and add all oth r ingredients. Boil slowly for about four hours, and allow to cool before bottling and sealing. Keep for some time before using.