Kelso Golf Club Bazaar

81
PICKLED VICTORIA PLUMS.
4 lbs. Victoria plums, ripe but firm. spices to taste.
1 lb. sugar. vinegar as required.
Put sugar, vinegar, and spices in enamelled pan and bring to
'boil; allow to cool, seeing that sugar is thoroughly melted. Mean-
time have plums pricked all over with a knitting needle, and
pour over them the •sweetened vinegar. Stand for 12 hours, and
.pour off the vinegar; re-heat and pour over the plums again, seeing
they are well covered. This process is repeated in all 4 times.
Then cork well in air-tight bottles.—Mr A. Blackwood, Glasgow.
RED CURRANT JELLY.
Mash the currants, then put them on back of stove to get
warm. When thoroughly hot, put them in jelly bag to drip all
night. Measure juice and put it on stove to boil for 10 minutes.
Tale it off and add sugar, 1 lb. to the pint. Bring to boil and
:dish.—J. F., Glasgow.
MINCE MEAT.
1 lb. raisins.
1� lbs. currants.
1 lb. suet.
2 lb. moist sugar.
3 oz. of citron peel.
1 small nutmeg.
1 lb. apples.
the juice of a lemon and mixed spice
to taste.
XMAS MINCE MEAT.
W. R., Kelso.
1 lb. currants. 1 lb. finely "minced suet.
1 lb. sultanas. Y teaspoonful mixed spice.
4 lb. stoned valencias. 2 oz. orange peel.
1 lb. apples.
Mix all the fruit thoroughly, and put through the mincer.
Then add 2 glasses of whisky, and put in jar ready for use.—
H. N. J., Kelso.
MARMALADE.
2 lbs. bitter oranges. 10 lbs. sugar.
2 lemons. 10 pints water.
Cut oranges and lemons in quarter, put pips in bowl with a
little water, slice oranges very thin, put into large basin, add
water, and stand for 12 hours. Boil for nearly an hour, let stand
again, then boil nearly an hour with sugar. Put pips in muslin
bag and boil first time.—Mrs John Scott, Roxburgh St., Kelso.
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