Reasonable recipes

Prick thoroughly small green walnuts before covering with strong cold brine (4 oz. Al Cooking Salt to each quart water). Stir 2 or 3 times daily. Change brine every other day for 9 days. Drain and spread nuts on tracks or dishes and expose to light until black. Pack in jars. Well cover with pickling vinegar. Cover and store in cool dry place. Leave 3 months before using. PALMER, PMANN .&° CO. Recipe No. 23 PICKLED SHALLOTS Soak 6 Ibs. shallots and 12 cloves for 24 hours in brine (1 lb. Ai Cooking Salt dissolved in one gallon water). Strain. Remove skins and dry the shallots. Pack in jars with a bay leaf, mace or chillies. Fill with pickling vinegar. Cover jars. Mature six weeks before using. Recipe No. 24 BOTTLED TOMATOES Wash small sound tomatoes. Pack closely in sterilised jars. Cover to brim with brine (4 oz. Al Cooking Salt dissolved in a quart water). Place rubber rings, covers and clips in position. Sterilise in a very moderate oven at 225-250°F. for one hour. Cool and test for seal after 12 hours. Recipe No. 25. SALAD AS A MAIN BREAKFAST DISH Wash a green leaved lettuce, a good bunch of watercress and a basket- of- fine cress. Dry thoroughly. Arrange in a salad bowl and serve with cheese and brown bread and butter. This is equally good for children and adults. Recipe No. 26 é BOTTLED TOMATO PULP Roughly slice some tomatoes. Add 4 teaspoonful Al Cooking Salt to every 1 lb. fruit. Cook gently until reduced to pulp. Sieve. Pour into sterlised bottles. Place closures and clips in position. Steri- lise in oven for one hour at 250°F. ‘Cool and test for seal after 12 hours. Recipe No. 27 DRIED APPLE RINGS - , Peel, core and slice into rings + inch thick. Drop into water containing 14 oz. Al Cooking Salt to the gallon. Leave soaking 10 minutes. Dry 4-6 hours in cool oven about 150°F. or less, on trays or sticks until the texture of chamois leather. Remove from oven, leave 12 hours and store in covered jars. Lee MAKERS, OF REASONABLE RECIPES Recipe No. 28 BOTTLED PLUMS Choose sound, ripe plums. Wash, wipe and pack tightly into clean jam jars. Cover with temporary lids and cook in very moderate oven until tender. Use fruit from one jar to make good the shrinkage in others. Cover to the brim with boiling water. Place airtight closures and clips, or weights, in position immediately. Test for seal after 12 hours. Sctew top preserving jars can be used if desired. Recipe No. 29 BOTTLED DAMSONS Choose sound ripe fruit. Wash and pack closely in sterilised jars. Cover to brim with cold water. Place rubber rings, caps and clips in position. Stand jars on folded cloth in deep pan. Cover with cold water to necks. Bring slowly to simmering point over 1} hours. Simmer gently 10 minutes. Cool, test for seal after 12 hours. Recipe No. 30 SUMMER PUDDING Line a pudding basin with slices of stale bread. Fill with sweetened stewed raspberries, currants or damsons. Put bread on top. Cover with plate and a heavy weight for 12 hours. Serve with custard. Recipe No. 31 POTATO SCONES To 4 lb. dry mashed potato add Al Cooking Salt to taste and 4 oz. melted matgatine. Work in gradually about 2 oz. flour. Roll out very thin. Cut into squates. Prick with fork. Cook about 3 minutes each side on greased gridle or thick frying pan. Serve hot with jam. Recipe No. 32 SAVOURY STUFFING FOR CHRISTMAS Rub 1.0z. margarine into 4 oz. bread- crumbs. Add Ai Cooking Salt and pepper to taste, 3 oz. sieved potato, 1 teaspoonful chopped parsley, a small chopped onion and a level dessertspoon- ful dried egg. Mix with cold water to a firm paste. Use for stuffing meat or bird. Recipe No. 33 APPLE PANCAKE