MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 40, 12 April 1935, Page 52

MAINLY ABOUT

FOOD

Seasonable Pickle Recipes

HE smaller edition of the "Radio Record" on March 29 necessitated the holding over of the recipes sent in for the pickle competition. Mrs. HE. Somerville, of Christchurch, has wou this week’s competition for her Indian chutney, which is quickly made and of good consistency. I have tried to give those interested a variety, the mustard pickle recipe proving very popular witl readers. From my experience the yellow pickle is much improved if spices are boiled with the ingredients, but exercise care in the boiling. Too much cooking makes a pulp of the pickles. With tomato sauce, in case of fermen-

~tation ‘turn out into pan and sprinkle with one teaspoon of carbonate of sodu. When the sauce has finished bwbbling. boil for thirty minutes. and it is as good.as ever. Have any readers ever tried honey in pickling onions? In the proportion of 1lb. of honey to one gal: lon of vinegar boiléd with the pickling spices and allowed to get cold before pouring over the onions. Some people do not boi] the vinegar, but in my opinion, the pickles are much tastier for the heating, | Mrs. M.C. (Auckland): Thanks for your appreciation. Mrs. K. (Linwood): Glad to hear of your securing a wanted recipe through these columns. Mrs. M.C. (Linwood): Yes the new eover is certainly striking. Mrs. R.M. (Cambridge) : Thanks for your recipe, but a similar one was published last week. Miss M.A. (Napier): It was a misprint. Your recipe for the fig conserve was omitted-accidentally. To the sender of the easy recipes for tomato pulp and others: You omitted to send your name, but recipes and hints appreciated. ‘ Preserved Tomatoes Scalp and skin ripe tomatoes-about 5lb, for each half-gallen jar, cut up and place in pan. Boil for five minutes. Have jars hot and fill to overflowing with pulp, while at _ boiling heat. Screw down tightly at once and they will keep for years. Add nothing. -(No name). Pumpkin Chutney LB. pumpkin (weighed after being peeled), 6lb. celery; 2lb. firm ripe tomatoes, 1lb, onions, 2lb. cooking apples, 1 tablespoon salt, 11b. brown sugar, 1 teaspoon cayenne, ilb. raisins, 1 tablespoon each minced shallots and garlic, 1 pint vinegar, 1 teaspoon mustard, the juice of one orange. Mince the pumpkin, celery, stice the onions. peel the tomatoes and apples. then mince them. Put all ingredients,into a preserving pan with the minced raisins. Add vinegar. Boil gently till the chutney is a nice dark brown colour. Stir occasionally to avoid burning. Place in hot, dry jars; seal down and keep in a eool place. Will keep for years.-

Miss

L.

P.

(Oamaru) .

Pickled Cucumbers | the cucumbers are young and small they’ may be. pickled whole, but otherwise cut them into thick slices. Sprinkle plentifully with salt and leave for 24 hours. Drain them from juice, dry in a cloth, and pour boiling vinegar over them. Add to each quart of vinegar: 4$o0z. mustard seed, loz, salt, loz. long pepper, half of a bruised nutmeg, and a pinch of cay-

enhe pepper. Cover the cucumbers thoroughly and let them remain overnight, when the vinegar is again boiled and poured over them a _ second time. This process is repeated each day for four days. They are then bottled tightly and covered well witb the vinegar mixture. Care should be taken with this, as it is important to

ensure the pickle keepin o

-Miss

M.

R.

Iotorua )

Philadelphia Pickle 4 LB. ripe tomatoes, 2 large onions, ‘1 stalk celery, 3-cup raisins, 1 cup brown sugar. 1 tablespoonful: salt, 1

cup vinegar, 6 apples. Method: Peel and quarter tomatoes, and chop onions and celery finely. Combine vegetables and cook ten minutes, add spices (cinnamon and ground cloves to taste). Bring to boiling point, add raisins and sugar, and cook until tomatoes and onions are

tender. Seal in hot jars.-

~Miss

S.

H.

(Dunedin).

Tomato Sauce LB. tomatoes, 1lb. sugar, 11b, onions, 1b, apples, foz, salt, j tablespoonful of pepper. 4 tablespoonful cloves (not grounds), + teaspoonful of cayenne, 3 cups of vinegar... Boil for 24 hours, strain and bottle. N.B.: Whole cloves instead of ground gives the sauce a nice red appearance instead

of brown.-

~Miss

T.

H.

(Invercargill).

Peach Chutney LB. peaches, 11b.. brown sugar, 4]b. lemon peel, jlb. preserved ginger, 1 pkt, seeded raisins, 11b. onions, loz. garlic, 1 tablespoonful curry . powder, #lb, salt. Cut ingredients fine, cover with 1 pint vinegar. Boil half an

hour.-

-Mrs,

E.

S.

(Christchurch) _

Cucumber Relish ‘LB. apples, 41b. onions, 141b. cucumber, + cup sugar, loz. salt, 4 tea-

Indian Chutney 2lbs. mixed .ruit-peach, apricot, apple, banana., tomato, pear, 2lbs. brown sugar. 1 pkt. seeded raisins, IIb. dates. Zlb. preserved ginger. $lb. onions. 2ozs. salt. } teaspoon cayenne. Slice fruit finely-put in pan with onion and use enough vinegar to barely cover. When soft (about 4 hour) add dates, raisins

and ginger. Boil + hour.-

-Virs.

E.

Somerville

(Christchurch).

spoonful cayenne, bare pint vinegar. Boil all but cucumber and onion until apple is cooked. Remove from fire. Put onion and cucumber through mincer and add-the latter are not cooked. Quickly made, Also very tasty

used 48 a sandwich.-

-Mi's,

E.

S.

(Christchurch),

Spanish Pickle WIPE 121b. green tomatoes and slice thinly. Peel and slice 6lb. onions, Sprinkle alternate. layers of tomatoes and,onions with..salt, using about 1 cupful. Cover and let it stand all night.. In the morning drain thoroughly and put into preserving pan with 40z.-each cloves, allspice, and peppercorns, 20z, mustard, 1lb. brown sugar. Cover with vinegar and bring to boiling point; simmer one hour and

dottle:-

~Miss

L.

A.

(Wanganul).

Cauliflower Pickle. REQUIRED: Cauliflower, and to each gallon of vinegar allow 4oz. each of peppercorns, whole... ginger mace, 6 cloves, joz, nutmeg. Tie spices in bag and boil in vinegar 10 minutes. Remove bag, Choose white, firm cauliflowers, break off small bunches, wash _in salted water and place in pan of salt and water and bring to boil. Drain and cover with cloth till cold, sprinkle with salt and leave 24. hours; again drain and put into bottles, pour over

prepared vinegar, and cork-

~Miss

L.

A.

(Wanganui),

Blackberry Pickle 1 PINT blackberries, 3-pint vinegar, Ilb. white sugar, loz. ground allspice, 30z. ground ginger. Steep blackberries and sugar for 12 hours, then bring vinegar to the boil. Add blackberries and boil for half an hour, When cold add ginger and spice, mix well, Put into jars and

cover:

‘Miss

B.

S.

(Invercargill).

Ripe Cucumber Pickle HEL and cut out seeds from ripe cucumbers. Out into strips.one inch wide and 2 or 3 inches long. Cook these slowly in weak brine until clear and tender, adding a bit of alum about the size of a bean, to make them erisp. Make a pickle of oné quart of vinegar, 3lb. sugar, pinch of cinnamon and a few whole cloves. Boil five minutes, put in drained cucumbers, boil up once, and bottle whilst hot, putting three

eloves in each jar~-

-Miss

V.

Adams

(Miramar).

Mixed Pickles 1 CAULIFLOWER, 1 pint white vinegar, 4 small greén tomatoes, 1 dessertspoonful peppercorns, #1b. shallots, salt, 1 small cucumber, chillis. Out up the cauliflower quite smail. Peel and slicé the tomatoes and cucumber, Place these vegetables in a large dish, add the shallots, and cover with salt. Leave till the: next day. Pour boiling water over the vegetables to remoye the salt, rsmove them from the salt water and pack them closely in jars. Boil the vinegar and peppercorns; place a few chillis in each jar and fill up with vinegar. Gover closely

at once.-

~Miss

V.

G.

(Whakatane)

Mint Chutney Two handfuls mint leaves; 2 handfulg sultanas; 6 tablespoons vine-

gar; 4 tablespoons sugar; 2 teaspoons salt. Put all but vinegar into a basin. first chopping mint and sultanas, pound until juicy, add vinegar, stir thoroughly, and put into glass jars. It will keep. until the fresh mint comes in again,

and ig delicious.-

~Mrs:

G.H.T.

Ohaupo

(Waikato).