Kelso Golf Club Bazaar

8
an hour. Remove from fire, and weigh contents. Allow weight
for weight of sugar. Boil 20 minutes.—Miss Davidson, Forest-
field House, Kelso.
CHUTNEY RECIPE.
4 lbs. apples well minced.
2
oz. ground ginger.
. oz. chillies to be pounded to a paste 2 oz. salt.
with vinegar. 2 oz. mustard seed well crushed.
oz. garlic or onion.
Boil the apples well .in a quart of vinegar, then add all the
above ingredients except sugar. Boil the sugar to a syrup in
another quart of vinegar, then mix all together, and boil briskly
20 minutes. Put into large jar for a week, stir occasionally,
then put into air-tight jars for use.—Mrs McDougall, Hemps-
ford, Kelso.
PICKLED CABBAGE.
3 small firm red cabbages. salt.
1 oz. peppercorns (black). 1 oz. whole ginger.
1 oz. cloves. 1 bottle white vinegar.
Place whole cabbage in water
I
hour, take out and drip well,
cut it into very small pieces by mincing with big knife. Place
shredded cabbage in layers in earthenware dish with layers of salt
alternately until all used. Cover this with plate and weight on
top to press tightly. Stand it for 48 hours, then squeeze firmly
with hands, no liquid to remain. Place in jars. Take vinegar
and other ingredients, put in pan, and bring to boiling point.
Pour on top of cabbage when boiling. Cover at once tightly.
Keep out air. This will keep for years, and will improve in
keeping.—Mrs McDougall, Hempsford, Kelso.
PICKLED CUCUMBERS.
10 cucumbers.
2
doz. cloves.
salt. ' 8 ozs. mustard seed.
4 bottles white vinegar. 1 oz. whole white pepper.
2 lbs. crystallised sugar. 2 tablespoonfuls red chillies.
a few bay leaves.
Pare cucumbers very thinly, cut in two from end to end evenly,
scoop out seeds with a teaspoon and fill in the hollow with
kitchen salt. Lay on an ashet for 5 hours, then dry each piece
thoroughly. Put on to boil in an enamelled jelly pan, vinegar,
sugar, with the following enclosed in a muslin bag:—bay leavers,
cloves, mustard seed, pepper, and red chillies. Boil all for 10
minutes. Take cucumber slices and half them across, put in
brown crock, pour on vinegar mixture. Let stand for 4 days
covered with towel, then pour off vinegar into jelly pan, with the
,
spices this time out of bag. After boiling -for 2 minutes pour
over the cucumbers. When cold cover the crock tightly with
several layers of brown paper and tie down. Let stand 2 or 3
months. Pour off vinegar and let it come to the boil, returning
to the crock when quite cold.—A. J. S.