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Household.
To Pickle Gherkins.
'Reader' (Kellerberrin) asks how to pickle
cherkins.
Rub the cherkins well with salt and then
pack them in salt for two days, moving them
about occasionally. Rinse and drain thoronjrh
ly, place in a suitable vessel which has been
lined with spinach or vine leaves, the top
of the pickle also being covered with the leaves,
then pour over them a scalding solution of
weak vinegar (about one part vineRar to S
parts water), cool quickly, and allow to stand
for a few hours, then pour over them a fresh
hot vinegar bath a little stronger (2 parts
vjnejfar to 2 parts water), cool, and letve until
next day, then pack into a large-mouthed jar
with a few sprigs of thyme, a few bay leaves,
peppercorns, a little garlic, and cover with
fresh vinegar which has been brought to boiling
heat and allowed to cool, or. if preferred, the
gherkins may be packed with sweet spiced vine
gar.
Pickled Cucumbers.
'Ixia' ' supplies the recipe for pickling en
cumbers according to the Jewish method,
recently asked for by a correspondent, and
originally supplied for publication in
'Woman's Interests' by 'hlrs. H.' as fol
lows: —
'This recipe- was given to me by a Jewish
lady for pickling cucumbers and we have found
them delicious done this way. Take cucumbers,
chillies, vine leaves, salt and water and a little
crushed garlic Get a kerosene tin, put a
layer of vine leaves at the bottom, then a
layer of cucumbers, then another layer of vine
leaves. Sprinkle a few birdaeye chillies «ud
a little garlic on each layer, until the tin if
full, the last layer beiug vine leaves. Then
pour sufficient boiling water on salt, to cover
the whole when cold. Tie down and put the
tin in a cool place for three weeka They will
then be ready for use.' 'Ixia' would be obliged
it anyone who has tried this recipe could in
form as to the length of time cucumbers pick
led by this method keep in good conJi.
Also, the instructions are not very clear as to
the quantity of salt . required. Perhaps the
original sender of this recipe, or some ofher
reader, could supply definite information on this
point. ,
Lamingtont.
'Molly' (Argyle) asks for a recipe tor tarn
ingtons.
Make some spdnge cake as follows: — Take
! cup (breakfast) sugar, 1 cupful aelf-rai-int;
flour, 2 efffTs. 1 tablespoonful butter. * 2 table
spoonful* boiling water, and eneoce to taste.
Beat butter and sugar to a cream, add the
eggs well whipped, essence, beat together, lift
in flour lightly, and lastly add the boiling
water. Beat lightly and turn the mixture into
a greased flat tin. Bake for 10 minutes or
more in a hot oven. Keep this cake for tw»
days before icing it as follows: — Cut Into ob
longs (not too large), dip each one in chocolate
icing, roll in desiccated coconut, and allow to
set before sentfc*. To make the chocolate ictng.
take 1 cupful icing sagw. 2 tablespoonfuls boil
ing water, 1 tablespoonful cocoa, and 1 tea
spoonful butter. Roll and sift the «uRBr. mix
cocoa with the boiling water, add butter and
pour while -warm into tbe sugar. Beat well.
Rock Ntlon Jam.
'Mrs. K.' (Xedlands) _««k« for a recipe for
making rock melon jam.
I regret being unable to supply this. Perhaps
some reader could ?uppjy it for the benefit
of 'Mrs. K.'
Snowballs.
'Mrs. K.' (XedJand*) asks for a recire for
little cakes called 'snoBrballs.'
Take i cup creamed butt«r. 1 cupful sugar.
2 cupfuls self-raising flour, i cup milk and 2
eggs. Cream butter and sugar, beat in eggs
an2 other ingredients. Bake about 10 minute*
in gem econe irona putting only a ! ittle ol
the mixture in each compartment. The cases
will be small ami almort round in *******
cooked. When cold, cover ^l'1. th'- '™°°
icing, then roll in coconut Make the icing
in a basin and dip the balls ,*'h t'-° '»**
or hold them on a skewer and with a «poon.
pour the icing over them, they are like small
snowballs when dry.
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