The complete Indian housekeeper & cook

Peel fourteen pomeloes very fine— just the yellow rind— and macerate for two days in ten bottles of best gin ; add a syrup made of two bottles of water and 64 units (solid) su^ai, and filter. If one bottle of spirit is digested with spinach or paisley leaves for five days^ the whole product will be as green as Chartreuse. I'liis makes one dozen. 28. Sultana Chutni. — Raisins 12 units, sugar 8 units, green salt, of each 2 units ; chillies a unit. Soak the sultanas in 20 units vinegar. Pound, add the sugar and spices and a few almonds. 2!). Sweet Mango Chutni. — Thirty-two units (solid) of mangoes peeled and sliced, 16 (solid) of tamarinds stoned, 8 of manukha raisins. Boil the mangoes in 16 units of vinegar till nearly tender. Boil the tamarinds also in 16 units of vinegar with 32 units (solid) of sugar, 4 of ground green ginger, and 1 unit each of garlic and chillies. Add salt to taste, and ¼ unit mixed ground hot spices. Mix and bottle. 30. Tapp Sauce.— Green mangoes, salt, and raisins, each 8 units, red chillies and garlic 4, green ginger 6. All these units are solid. Vinegar 130 units, lime juice 22 units, sugar 4 units. Pound and macerate together for a month in the sun. Strain through muslin and bottle. 31. Tipparee, Guava, Crab, Plum, or Mango Jelly. — Put the fruit into a copper preserving pan with enough water to cover it, and let it pulp by the fire. Put into a jelly strainer, and let the clear portion run away M'ithout pressure. Place the juice in a clean preserving pan, and boil down to about one-half ; then add white sugar in equal units, and boil till it jellies, as a rule five minutes. Some idea of the immense amount of boiling some of the juices require may be gained from the fact that an excellent recipe allows 10 units of sugar to 80 of unboiled guava juice. It is quite impossible to give the absolute number of hours or minutes, ^ so much depends on the fire ; but the later the sugar can be put in, the better for economy. 32. Tipparee, Guava, or Mango Marmalade.— Put the pulp from which the juice for jelly has been strained into a preserving pan, with half the units in sugar. Boil for fifteen minutes, then add sugar to taste if there is not enough, and continue to boil till it sets if poured on a plate. 33. Tomato Chutni. — Skin the tomatoes, and set to dissolve over a slow fire. To every 16 units of pulp add 6 of vinegar and sugar, 1 of salt, 1 of ground ginger, and either 1 or 4 of garlic and red Housekeeper and Cook 345 pepper. Boil till thick, then add 4 of pulped tamarinds and 3 each of sliced green ginger and green chillies. 34. Tomato Conserve.— Pulp the tomatoes, add to 16 units 3 of vinegar and sugar, 1 of ginger and garlic, and ^ of red chillies. Boil and rub through a fine sieve. Reduce the puree till it hangs from the spoon. Stir in 2 units of olive oil and bottle. Or the oil may be omitted, and the conserve spread on plates in the sun about quarter of an inch thick. It will soon dry, and may be cut into strips, rolled up, and put away. It will keep good for years. 35. Tomato Sauce.— Tomatoes 16 units, garlic, green ginger, chillies, raisins, salt, sugar, and vinegar, each 1 unit. Macerate for a week, add 30 units vinegar, and bottle.