Request Programme

New Zealand Listener, Volume 32, Issue 816, 18 March 1955, Page 32

Request Programme

the requests for recipes using fruits and vegetables at present ready and waiting, that I must devote our page this week to these. Ss‘ many, and so varied, are Preserving Mushrooms In her request for this, the writer said she had once preserved mushrooms ‘using vinegar, and how nasty she found them. Try this method: If possible, cook on day they are picked-in any case, not later than the following day. Peel, and place in layers in pot or preserving pan. Sprinkle each layer lightly with salt. When juice flows, put over gentle heat, stirring occasionally with wooden spoon. When sufficient juice is there, increase heat, and boil till cooked. Turn into basin, and when cool pack firmly into jars, fill with their own juice to within 4% inch of the top. Seal. Put in waterbath and sterilise at boiling point for 2 hours. Take out, and store.. If there is more juice than needed for jars, add mace, peppercorns, salt and ginger to taste, boil ¥2 hour, and thus make ketchup. Mushroom Ketchup Gather mushrooms freshly in the morning. Put in earthenware basin,

sprinkle with salt. Leave overnight, or longer. Bring siowly to boil, simmer 30 to 40 minutes. Strain through muslin.

Put liquid ‘on again, boil another 30 to 35 minutes, having added seasoning of black peppercorns, a little cayenne pepper, cloves and a little mace. Strain all, and bottle when cold. Should keep about 2 years. Preserved Cucumber This request also specified no vinegar and the use of grape leaves-which is called the Jewish method; others said "no onions." Try these: (1) Jewish Method-In a small barrel or stone jar, put a thin layer of salt and sugar, then grape leaves. Now put the cucumbers-do not cut or skin them. Repeat till jar is full. Seal well, they will be ready in about 2 months. (2) Sweet Cucumber Pickle (no onions)-Peel and scrape out the inside of large, full-grown cucumbers. Cut into pieces, sprinkle with salt, and leave all night. Next day, strain. To 4 Ib. cucumber add 1 quart boiling vinegar. Let stand one day. Pour off vinegar, boil it with % Ib. sugar, cloves, cinnamon and ginger to taste. When cool, pour over pickle. Put in screw top jars.

In two weeks’ time, pour off the vinegar, etc., reboil, and return to pickle when cold. Make airtight. (3) Cucumber Relish (with onions)One pound apples (peel before weighing), 144 lb. onions, 142 lb. cucumbers (do not peel before weighing), 1 1b. sugar, 1 teaspoon pepper, 1 dessertspoon curry powder, 1 pint vinegar, 1 oz. salt. Mince apples and cook them in the vinegar. When soft, add the sugar, pepper, salt and onions. Cook till soft; add the minced cucumber, and boil about 5 minutes. To colour, add 2 tablespoons turmeric. Beetroot Wine Beetroot is plentiful and wine made by this recipe was declared by the sender to be equal to Port!!! Remember that one of the "general directions for wine making" (to be found in my latest Cookery Book) says: "Never work wine in a tin or metal container owing to the chemical action on all metals by the acids contained in the fruits. Never let the wine get chilled during the periods of fermentation. Never cork up tightly until all fermentation has ceased. If wine is properly worked out, it may be used in one month’s time after corking up tightly, but the longer it is kept the mere it improves.’ (1) Beetroot Wine-Take 4 quarts of water, 4 ib. of beetroot, and 3 Ib. sugar. Wash and cut up the beet and boil in water till tender. Strain and boil the liquor again with the sugar added for 20 minutes. Strain again and when

luke warm work in 1% oz. of yeast. A little ginger may be added if desired. Do not cork the bottles for some time. If kept till it is quite clear and dark, it should taste like port wine. The beetroot should be just freshly dug to be used. (2) Beetroot Wine (English recipe)Five lb. beetroot, 2 lemons, 12 cloves, Y oz. yeast, 4 oranges, 4 Ib. sugar, 1 oz. lump sugar. Wash beetroot, cut into slices, boil till it pales. Cut oranges and lemons in slices, put into strained beetroot juice made up to 1 gallon with water, add cloves and ginger and sugar. When luke warm, add yeast. Let it work for at least three days, strain and bottle. Preserved Fruit Salad f This was requested by a Link who wondered if bananas could be included. She already had been successful with bottling fruit salad without bananas, and adding these when serving the dish; but bananas are plentiful now and may be scarce later. This recipe is also in my Cookery Book, and also ‘in the Preserving Bulletin from the Home Science Extension of the Otago University. Prepare fruit as usual for salad. Arrange in layers. Include bananas and lemon juice if desired. Cover with hot syrup. Process in waterbath for 25 minutes after it reaches boiling point. Rhubarb and Dried Fig Jam Six pounds of rhubarb, 144 Ib. dried figs, 6 ib. sugar. Cut rhubarb, and cover with layers of sugar. Next day, strain

off juice and boil with rest of sugar, add rhubarb, and boil 30 to 40 minutes. Finally add eut-up figs, and boil about 1 hour, or till will set. Rhubarb Jam (with Raspberry) Wash and dry 8 Ib. rhubarb, cut into short pieces, removing only very coarse parts of skin. To every pound of cutup rhubarb allow % Ib, suger. Leave standing all night. Boil till jam sets when tested, then add a 2 Ib. tin of raspberry jam. : With Ginger-This link wanted ginger included. Ginger may be put into any rhubarb jam, Root ginger, bruised, is generally preferred, but a teaspoon of ground ginger will do. Rhubarb and Pineapple Jam Three Ib. of sugar, 1 large tin pineapple, 4 Ib. rhubarb. Cut up rhubarb and pineappple, add sugar, and leave all night. Next day, put on to boil, and boil till it will set when tested. Just before bottling, add the pineapple juice, and stir well. Bottle in usual way. Lovely pink colour,