646 PRESERVES 



Mango preserve: Take fruits which are three-quarter ripe, peel off 

 skin, cut into slices, discarding the seed. Prick the fruit with a silver fork, and 

 soak in cold water for a few hours. Prepare sugar (1 or 1 Ib. to 1 Ib. fruit) as 

 for nelli, and boil till the fruit is cooked. 



Nelli preserve : Prick fruits when half-ripe, wash and prick all over 

 with a silver fork. Squeeze the juice out by hand, and soak in cold water for 

 about 12 hours ; put the fruits in boiling water for a little while, and again 

 squeeze out the juice. Add sugar in the proportion of 2 Ib. to 1 Ib. of fruits ; 

 boil sugar separately, then add the fruits and boil till all becomes a thick syrup. 



Pine-apple preserve: Slice the fruit, prick it or chop in pieces, but do 

 not squeeze out the juice. Then boil with refined sugar (one to one) as for 

 nelli; add a small piece of cinnamon and a few cloves to flavour. 



Pumpkin toffee: This is made like cashew-nut toffee, allowing 1 Ib. 

 sugar for 1 Ib. of pumpkin, grated like coconut; add | Ib. of flour and, when it 

 is inclined to crystalize, a table-spoonful of butter. When set, cut into squares. 



Mango chutney: Take 1 Ib. unripe mangoes, 1 Ib. Demerara sugar, 

 Ib. sultanas, 2 oz. almonds, 2 oz. garlic, 2 oz dried ginger, 2 or 3 oz. dry 

 chillies, and salt to taste. Peel the mango, slice from the seed and cut into 

 small pieces, chop the sultanas and almonds; grind the garlic, ginger and 

 chillies on a curry stone. Mix all with half-bottle of malt vinegar and boil for 

 twenty minutes, stirring all the time. 



Devilled Bananas : Melt 1 table-spoonful of butter, add tea-spoonful 

 of chopped red chillies, 2 tea-spoonfuls chopped pickles, 1 tea-spoonful Worces- 

 ter sauce, and i tea-spoonful of salt. Add four bananas cut in four equal parts. 

 Cook five minutes. 



Banana Sauce: Ingredients: j pint water, ^ Ib. sugar, 3 bananas 

 pulped, 3 table-spoonfuls lemon juice, 2 eggs, and a pinch of salt. Boil sugar 

 and water ten minutes. Mix remaining ingredients, and pour hot syrup on to 

 them. Beat well, and serve hot. 



Banana compote: Ingredients: Sound ripe bananas, f pint white 

 syrup, liqueur-glassful maraschino, chopped almonds, and a few grapes. 

 Peel the bananas, remove the white fibres in core or centre, plunge the fruit 

 into boiling water for two seconds. Drain at once and transfer the fruit into 

 boiling syrup, kept ready for the purpose in a saucepan or basin. Cover with 

 a plate and leave to cool, then add the liqueur. Take out the bananas, dish up 

 in a pyramid garnished with large grapes (which have been cut in halves and 

 had the stones removed). Pour the syrup over and serve. 



Fruit Salad : Peel and clean with a silver knife any fruit available, as 

 pine-apple, mangoes, plantains, oranges, papaws. etc. Slice the fruit, cut into 

 neat squares, and place in a glass dish. Sprinkle with castor sugar; mix wel/ 

 and. if liked, add one pint of hock or sherry. Fresh whipped cream, Russell's 

 tinned cream mixed with sugar and vanilla, or a good custard, should be served 

 with this salad, which improves by being kept in a cool place. ( " Hausfrau " 

 in Ceylon Observer). 



Vegetable curry : Take 3 carrots, 3 turnips, 3 potatoes, I onion, 2 table- 

 spoonfuls curry powder, 1 apple and some boiled rice. Scrape the carrots and 

 cut in slices ; peel the turnips, potatoes, onions and apple, cut in slices, and 



