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 Sutton'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, boU up a large quantity of 

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

 add a small teacupful of salt and a small teacupful of 

 vinegar. Boil all weU 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 

 tm 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 purSe 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 Bast 

 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 



