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Apricot Chutney<br />
Nellie Mills<br />
1½ lb fresh apricots, chopped<br />
½ lb onions, finely chopped<br />
½ lb sultanas<br />
1 cup sugar<br />
¾ pint white vinegar<br />
2 tsp all spice<br />
1 tsp salt<br />
pinch cayenne pepper<br />
Place fruit, onions, sugar, sultanas and vinegar into a<br />
large pot. Tie spices into a muslin bag, bring to boil then<br />
simmer for 40 minutes until chutney is thick.<br />
Let cool and bottle.<br />
Cauliflower Pickle<br />
Dolly Cockman<br />
1 large cauliflower<br />
3½ pints vinegar<br />
2 tbsp mustard<br />
¾ cup flour<br />
2 cups salt<br />
1 lb onions, chopped<br />
1 tbsp turmeric<br />
4 cups sugar<br />
Break cauliflower into small pieces. Place in large pan with<br />
boiling water and salt for 1 minute, then strain.<br />
Boil vinegar with onions.<br />
Mix mustard, turmeric, flour, sugar and 1 cup of cold vinegar<br />
together in a separate bowl to smooth paste.<br />
Add to onions and vinegar, boil for 1 minute then add<br />
cauliflower. Bring to the boil. Remove from the stove, allow to<br />
cool and bottle.<br />
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