MAKING OF PICKLES
■ POINTS TO REMEMBER. With little trouble and expense the housewife can make sufficient pickles to last through the winter and these will be appreciated on many occasions They will stimulate the appetite, re- ; lieve any monotony and convert even the dish of cold mutton into something appetising. They can be used with fish, meat, game and poultry and are i a useful accompaniment to many sal- | ads and sandwiches. These are the important points to re- ’ member: — i 1. Fruit or vegetables for pickles • must be fresh and sound and gather- ■ ed on a dry day. 2. Only the best vinegar should be | used. i 3. Spices as fresh as possible and i always used with caution. ; 4. Always use a porcelain lined or i enamelled preserving pan and a wood- ; en spoon. Also enamel basins for soak--1 ing and an enamelled colander. Ori dinary metals may be affected by the acids in the vinegar. | 5. Absolutely airtight jars are essential and they must be stored in a i cool, dry place.
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Wairarapa Times-Age, 4 February 1941, Page 8
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175MAKING OF PICKLES Wairarapa Times-Age, 4 February 1941, Page 8
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