Easy dishes for small incomes, or, The housewife's guide to practical cookery

BENGAL CHUTNEY Ingredients : Four and a half pounds of Normandy Pippins Three quarters of a pound of Castor Sugar Three quarters of a pound of Raisins Quarter of a pound of Ground Salt Half a pound of bruised Mustard Seed Quarter of a pound of chopped Garlic An eggspoonful of Cayenne Pepper. 1. Split the apples, take out the cores and put them into a stewpan with half of the sugar. 2. Boil the apples until tender and beat to a pulp with a wooden spoon. 3. Stone and chop the raisins. 4. Mix all the ingredients together and add a little cold vinegar. 5. Store in stone jars. N.B. — If the chutney is too thick add a little vinegar. CHUTNEY Ingredients : One and a quarter pounds of Moist Sugar Half a pound of Salt Half a pound of Raisins Half a pound of Mustard Seed Quarter of a pound of Ginger Quarter of a pound of Onions Two and a half ounces of Garlic Two ounces of Chilies Two dozen Cooking Apples Three pints of Vinegar. 1. Peel, core and chop the apples, onions, raisins and garlic finely. 2. Bruise the ginger and mix all the ingredients together, 3. Boil for one hour and store in bottles and jars. PICKLED DAMSONS Ingredients : To every Quart of Damsons allow Six ounces of Lump Sugar One pint of Wine Vinegar 1. The damsons must not be too ripe and the stalks must be left on. 2. Prick the damsons all over with a darning needle. 3. Boil the sugar and vinegar together and pour at once over the fruit. 4. The following day strain off the syrup and boil it with quarter of an ounce of cloves. 5. Pour the syrup over the damsons and leave for a whole day. 6. On the third morning pour the pickle into a preserving pan and simmer gently, being careful not to break the fruit. 7. Pour into glass bottles and tie down with bladders. PICKLED RED CABBAGE 1. Trim the cabbage and cut into slices on a chopping board. 2. Sprinkle with plenty of salt and let it stand for one night. 3. Rub in a clean coarse cloth, and put into stone jars. 4. To every quart of vinegar allow one ounce of mixed spice and a teaspoonful of sugar. Bring to a boil. 5. When the vinegar is cold pour over the cabbage, which must be well covered with the liquor. 6. The pickle is ready for use in seven days, but the colour improves if kept longer. PICKLED WALNUTS Ingredients : Eighty young Walnuts One ounce of mixed Spice to every Quart of Vinegar Salt Water, 1. Prick the walnuts with a fork or darning needle. 2. Make a brine of three ounces of salt to every quart of water. 3. Cover the walnuts with the brine and let them soak in this for six days. 4. Drain the walnuts and place them on a dish in the sun to dry and blacken for two days. 5. Add the spice to the vinegar and make it thoroughly hot. Pour at once over the walnuts, which must be covered with the pickle. 6. Place in jars and tie down with bladders. APPLEADE Ingredients : Three large Apples One quart of boiling Water Honey. 1. Slice the apples into a jug. 2. Pour the boiling water over the apples, 3. Sweeten with honey to taste. 4. Strain and stand upon ice. COFFEE 1. Grind the coffee berries. 2. Put one and a half ounces of the ground coffee into a coffee pot. Pour in one pint of boiling water and bring the coffee to a boil. 3. Pour into a cup two or three times, returning to the coffee pot.