spoonful of salt, a very little mustard, and some pepper, a tablespoonful of vinegar, and three of salad oil✪ Watercress Salad. Beat them well together, and when required for table put in the water- cress, and mix well in the dressing. A few pieces of beetroot laid lightly on the top makes a more attractive-looking dish, also a hard- boiled egg cut in slices may be added, then a very little more vinegar will be required. 207. Tomato Salad Tomatoes have their use in nearly every kind of dish, and a salad made from them is not to be despised — it has the advantage of being very quickly made, and requiring no prepara- tion. Cut the tomatoes into slices and place them in a dish or salad-bowl. Chop finely some parsley and onion, which spread over the tomatoes, and mix about a teaspoonful of salt and a good dusting of pepper, with about two tablespoonsful of vinegar and one of oil✪ Tomato Salad. Pour over the salad, and mix well. 208. Tomato Chutney This is an easily made and delicious chutney. To every pound of tomatoes put a half-pound PLAIN COOKING 105 of sugar, a quarter of a pound of raisins stoned and chopped, a couple of good-sized Spanish onions, a little garlic, half a teaspoonful of cayenne pepper, two teaspoonsful of ground ginger, and salt. Put these ingredients into a pint of vinegar✪ Tomato Chutney, and let them come to the boil. Then draw to one side, and simmer for two hours, when it will then be ready to bottle off. 209. Tomato Ketchup The tomatoes need to be thoroughly ripe, but sound. Wipe them carefully in a clean cloth, then place them in the oven, and bake until quite tender ; then take them out, and skin them, and rub through a coarse sieve. Allow to every pound of pulp one pint of vinegar (white vinegar for choice), one ounce of shalots, also of garlic sliced, salt, and pepper. Boil all up together until the garlic and shalot are soft. Rub again through the sieve, and add the juice of half a lemon✪ Tomato Ketchup to the average pound of pulp. Then boil again until it becomes of the consistency of cream, then bottle off, and keep airtight. 210. To Pickle Walnuts In pickling walnuts there must be great care 11 106 PLAIN COOKING taken to prick them with, a fork or skewer so as to ascertain that there be no shell ; as should there be, the walnut is unedible. Soak them in salt and water for five or six days, frequently stirring them with a wooden spoon ; then place them upon an old sieve or tray to dry. Be sure they are thoroughly dry, or else they will become mouldy. In the case of walnuts, the vinegar and spice should be placed upon them hot✪ To Pickle Walnuts ; though it may be allowed to go cold should the pickle not be required for immediate eating. 211. To Pickle Onions In pickling onions a little Demerara sugar makes an immense difference. Peel the onions or eschalots; rub them well in a dry clean cloth, and place them in the bottle or jar, sprinkling each layer with salt and a little sugar. Boil the vinegar and spice✪ To Pickle Onions, and let it remain until cold; then pour over the onions. Cover with brown paper, and tie firmly down. In about a fortnight they will be fit for use, though they will retain their crispness any length of time if they are kept air- tight, and the vinegar is allowed to get entirely cold before its introduction to the onions. PLAIN COOKING 107 212< To Pickle Red Cabbage ✪ To Pickle Red Cabbage

AI-modernized reading of the original text

spoonful of salt, a very little mustard, and some pepper, a tablespoonful of vinegar, and three of salad oil. Beat them well together, and when required for table put in the watercress, and mix well in the dressing. A few pieces of beetroot laid lightly on the top makes a more attractive-looking dish, also a hardboiled egg cut in slices may be added, then a very little more vinegar will be required. 207. Tomato Salad Tomatoes have their use in nearly every kind of dish, and a salad made from them is not to be despised — it has the advantage of being very quickly made, and requiring no preparation. Cut the tomatoes into slices and place them in a dish or salad-bowl. Chop finely some parsley and onion, which spread over the tomatoes, and mix about a teaspoonful of salt and a good dusting of pepper, with about two tablespoonsful of vinegar and one of oil. Pour over the salad, and mix well. 208. Tomato Chutney This is an easily made and delicious chutney. To every pound of tomatoes put a half-pound of sugar, a quarter of a pound of raisins stoned and chopped, a couple of good-sized Spanish onions, a little garlic, half a teaspoonful of cayenne pepper, two teaspoonsful of ground ginger, and salt. Put these ingredients into a pint of vinegar, and let them come to the boil. Then draw to one side, and simmer for two hours, when it will then be ready to bottle off. 209. Tomato Ketchup The tomatoes need to be thoroughly ripe, but sound. Wipe them carefully in a clean cloth, then place them in the oven, and bake until quite tender ; then take them out, and skin them, and rub through a coarse sieve. Allow to every pound of pulp one pint of vinegar (white vinegar for choice), one ounce of shalots, also of garlic sliced, salt, and pepper. Boil all up together until the garlic and shalot are soft. Rub again through the sieve, and add the juice of half a lemon to the average pound of pulp. Then boil again until it becomes of the consistency of cream, then bottle off, and keep airtight. 210. To Pickle Walnuts In pickling walnuts there must be great care taken to prick them with, a fork or skewer so as to ascertain that there be no shell ; as should there be, the walnut is unedible. Soak them in salt and water for five or six days, frequently stirring them with a wooden spoon ; then place them upon an old sieve or tray to dry. Be sure they are thoroughly dry, or else they will become mouldy. In the case of walnuts, the vinegar and spice should be placed upon them hot ; though it may be allowed to go cold should the pickle not be required for immediate eating. 211. To Pickle Onions In pickling onions a little Demerara sugar makes an immense difference. Peel the onions or eschalots; rub them well in a dry clean cloth, and place them in the bottle or jar, sprinkling each layer with salt and a little sugar. Boil the vinegar and spice, and let it remain until cold; then pour over the onions. Cover with brown paper, and tie firmly down. In about a fortnight they will be fit for use, though they will retain their crispness any length of time if they are kept airtight, and the vinegar is allowed to get entirely cold before its introduction to the onions. 212< To Pickle Red Cabbage

Records on this page

Watercress SaladTomato SaladTomato ChutneyTomato KetchupTo Pickle WalnutsTo Pickle OnionsTo Pickle Red Cabbage

The book of plain cooking