The Home.

Digger (Invercargill RSA), Issue 13, 11 June 1920, Page 12

The Home.

A NEW WAY OF MAKING PLUM JAM. The writer has made jam from early plums in the following way, and it was a great success. I hope this recipe will reach readers in time to try it with the late plums. Wash the plums, and put on to boil with a little water (about two cupfuls to eight pounds of fruit). When the fruit is quite soft, put it through a steamer, beating it well with a wooden spoon to get all the flesh of the plums through. Put the fruit back in the' preserving pan, and to every breakfastcupful of pulp put one of sugar. Boil for about half an hour, or until it jellies. If boiling water is poured through the skins and stones, and sugar added, it makes a good drink. This liquid can also be used for making cornflour moulds. Put it on to boil and add sugar to taste, and a level tablespoonful of cornilour to every breakfastcupful of liquid. VINEGAR. To every ten gallons of water allow one and a-half pounds of brown sugar, a quarter of an ounce of bicarbonate of potash and one and a-half quarts of glacial aeetic acid. Boil the water and dissolve the sugar in it. When the water is cold, add the acid and potash. This is a white vinegar. It can be coloured by adding. Indian soy. A colouring made from burnt sugar answers the purpose just as well as Indian soy. A smaller quantity may be made the proportions for which are ten quarts of boiling water, six ounces of brown sugar, one and a half breakfastcupful of glacial acetic acid, a teaspoonful (level) of potash. The glacial acetic acid and potash can be obtained at a chemist's. The amount required for the smaller quantity of vinegar will cost about three shillings. This is as excellent table, pickle and preserving vinega-\ WORCESTER SAUCE. Ingredients. — 21bs of treacle, half an ounce of pepper, half an ounce of powdered mace, half an ounce of cayenne, an ounce of garlic, 11b of eschalots, two quarts of vinegar, half-cupful of browning. Method. — Peel the garlio and eschalots and put them through the mincer. Boil all the ingredients together for two hours. Strain and bottle. If using the ordinary brown vinegar the colouring will not be required. PICKLED MUSHROOMS. Button mushrooms are the best for pickling. Rub them with a piece of flannel dipped in salt. Set them in a stewpan, with mace, pepper, and salt. Place over the heat, and as the juice comes out shake them welL Let them remain on the stove until the juice is absorbed again. Cover with good vinegar. Give them a simmer, thei turn out. When almost cold, put into glass jars, and tie down. They will keep for two years.