Too Salt
Dear Aunt Daisy, I wonder if you could help me through The Listener page. I have made a mustard pickle, but find that although I followed the recipe carefully, it is very salty, and I wondered if there was any method of correcting this. As the vegetables were all out of my own garden, I shall be very disappointed if I cannot. use the pickle. I find your page and wireless session most helpful, but as my small boy has just started kindergarten, I take him down each day, and I am not always home in time to hear your session, so will be very thankful if you can help me through The Listener.Joan of Eastbourne. If you had put in a stamped addressed envelope, I would have replied at once, Joan, as well as through "The Listeneg," which is the means of reaching so many people who cannot listen-in. I suggest that you make another batch of pickle without using any salt at all, and then mix the two lots together. Try a small quantity first. Let me know how this works.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430514.2.26.3.2
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New Zealand Listener, Volume 8, Issue 203, 14 May 1943, Page 11
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185Too Salt New Zealand Listener, Volume 8, Issue 203, 14 May 1943, Page 11
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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