Sweeter Shallots—And Other Things

New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 44

Sweeter Shallots—And Other Things

Dear Aunt Daisy, I have been picking shallots, but my husband says the bought ones are sweeter to taste than the home done ones. I am using a recipe out of one of your books, with no sweetening in. Is there any way I can make them sweeter? Do the Y.M.C.A. put New Zealand newspapers and weeklies in their Overseas Huts? I have been buying over one shilling’s worth every week for each of three boys, but if they can get the same in the Y.M.C.A. Hutments, I know there are many other ways in which I can spend the same money on them. It is very hard to know what to do for the best for the " boys. "-* Shallots" Well, let us take the last subject first. I got into touch with the Y.M.C.A. and Salvation Army, and found out that although the New Zealand weeklies are put in the Huts, yet there are never enough to go round the thousands of men who so eagerly pounce upon them in order to glean every little bit of news from home; moreover, the papers soon get worn out! So that they feel there can never be too many of these, and that you could not do better than continue to send the papers as you have been doing. Here are some recipes for Sweet Shallots, one using golden syrup, and the other sugar: No. 1. Peel the shallots, rinse them, and wipe thoroughly dry. Put them in a stone jar, and sprinkle with salt, allowing one pound of salt to two gallons of onions, or shallots. Leave for 3 days, then drain very thoroughly. Boil one gallon of vinegar, 1lb. of sugar, 30z. of allspice, and half a 2Ib. tin of golden syrup. Boil well till all the ingredients have had time thoroughly ‘to work into the vinegar. Allow to cool, and pour over the shallots. Do not screw down airtight, as the oniony ‘smell becomes unpleasantly strong, but cover with double thickness of cloth, and a rubber ring. They may be used in one month, but improve by being left longer, No. 2. Peel the shallots and put them into a big basin. When finished, sprinkle all over with salt. Let stand overnight, and next morning, take them out and lay them on a large piece of cloth, and go over them. There will be another skin to come off. When finished, place some in the jars to quarter fill the jars; then add about six cloves and six wholespice on each layer. Repeat this until full, then put in your vine(Continued on next page)

(Continued from previous page) gar-pour it on cold. These are delicious. When finished, just put in about 4 teaspoons of sugar on top, or a little more sugar if required sweeter.