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    Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes
    Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes
    Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes
    Ebook88 pages52 minutes

    Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes

    By Home Farm Books

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    About this ebook

    “Secrets of Some Wiltshire Housewives” is a 1927 book of recipes collected from members of the Wiltshire Woman's Institute. From mushroom chutney to sloe gin, this fantastically-diverse assortment of recipes will appeal to all with a love of cooking, and they would make for worthy additions in culinary collections. Contents include: “Piccalilli”, “Vegetable Marrow Pickle”, “Green Gooseberry Chutney”, “Mushroom Chutney”, “A Hint to Chutney Makers”, “Worcester Sauce”, “Green Tomato Chutney”, “Farm-house Ham: Sweat Pickling”, “Vegetable Pickle”, “Apple Chutney”, “Orange Marmalade”, “Tomato Preserve”, “Raspberry Jam”, “Lemon Honey”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction.
    LanguageEnglish
    PublisherHome Farm Books
    Release dateFeb 9, 2018
    ISBN9781528783576
    Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes

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      Book preview

      Secrets of Some Wiltshire Housewives - A Book of Recipes Collected from the Members of Women's Institutes - Home Farm Books

      Jams and Pre

      serves.

      Piccalilli.

      Half-gallon vinegar.

      2ozs. lump sugar.

      20 chillies.

      4ozs. mustard.

      2 teaspoonfuls curry powder.

      Cut vegetables up small; sprinkle well with salt, and let lay 12 hours. Drain well; boil in vinegar for 20 minutes. Leave enough cold vinegar to mix mustard, etc., with; add to boiling vinegar, and let boil together a few minutes.

      L. Scowen, Amesbury.

      Vegetable Marrow Pickle.

      Four pounds marrow, cut in small pieces; sprinkle with salt, leave one night. Take 1 1/2ozs. of ground ginger, 1 1/2ozs. of mustard, 1/2lb. of loaf sugar, 1/2oz. of turmeric, 6 chillies, 2 dozen shallots chopped fine, a few cloves, 3 pints of vinegar. Boil together for 10 minutes, then put in the marrow and boil slowly till tender. Put into jars. Ready for use when cold.

      Cauliflowers, cucumbers, French beans, etc., can be used in the same way.

      E. L. Last, Boscombe.

      Green Gooseberry Chutney.

      2 pints green gooseberries.

      1/4oz. chillies.

      2ozs. salt.

      1 pint vinegar.

      2ozs. chopped onions.

      1oz. mustard seed.

      3/4lb. brown sugar.

      Chop chillies and onions very fine; add the other ingredients, and boil all together for three-quarters of an hour (slowly). When cooked, bottle and cover.

      Rhubarb, sour apples, or marrow can be used in the same way, and will keep any length of time if well covered.

      Mrs. E. Marshall, Kingston Deverill.

      Green Tomato Pickle (Sweet).

      Cut the green tomatoes into slices, sprinkle them well with salt, and let them stand for 12 or 15 hours. Then drain well and put them in a saucepan over the fire with fresh water, changing it till all the salt is washed out of the fruit. When thoroughly washed and partially cooked, drain them well and put them in a boiling syrup made up in the following proportion:—To every pint of vinegar allow 3lbs. of sugar, 1/2oz. of cinnamon, 1/4oz. of cloves. Simmer the tomatoes in this until they are tender; then carefully lift the slices out one by one without breaking them. Put the slices into jars; reduce the syrup by further boiling, and pour it over them. After two or three days boil up the syrup again and again pour it over the tomatoes. When cold tie them down and store in a cool, dry

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