SEPTEMBER 43 



sugar, and serve hot. Pumpkins can be treated in the 

 same way. 



If you have grown the little ridge cucumbers those 

 recommended in Button's book do very well either in a 

 cool house or outside and have had any left over in 

 this month, which I never have, this German receipt for 

 preserving them in Germany they always grow them 

 in large quantities is very useful and good. 



Cucumbers preserved in salt (in a barrel or stone 

 jar). Pick the outdoor cucumbers when about three 

 inches long and one inch thick. Brush them in a large 

 tub of cold water till quite clean. Spread them on a 

 table to dry. Meanwhile, boil up a large quantity of 

 water. Measure it carefully, and for each quart of water 

 add a small teacupful of salt and a small teacupful of 

 vinegar. Boil all well together, and let it get cold' 

 Then put some vine-leaves, fennel, tarragon, pimpernel, 

 and a few bay -leaves and pepper -corns at the bottom of 

 a small barrel or stone jar. Place four layers of cucum- 

 ber, one of herbs and leaves, and so on till full. Cover 

 the top thickly with leaves, and pour on the salt water 

 till the jar is quite full. Put a clean slate over the top 

 of the jar, and weight it with a stone. They should 

 stand for at least six weeks. 



A Puree of Vegetables. A pretty dish can be 

 made with a purfe of any kind of green vegetables sur- 

 rounded by macaroni cut into small pieces, boiled plain 

 with a little onion in the water, drained, and warmed up 

 in a little strong stock (or water), butter, and a little 

 sugar. The New Zealand Spinach or the Spinach Beet 

 is sure to be still quite good in the garden. 



A friend of mine who has been much in the East 

 makes the following comments on my curry receipt and 

 my cooking of rice : ' You say meat in curry is to be cut 

 in dice. An old Indian uncle of mine always taught 



