Seasoning Suggestions / Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

by Lea & Perrins Limited

TOMATO CHUTNEY

Improved with Lea & Perrins' Sauce

• 4 tablespoonfuls of Lea & Perrins' Sauce.
• 4 quarts of tomatoes.
• 1 quart of onions.
• 1 quart of apples.
• 1 pound of raisins.
• 1-1/2 cupfuls of brown sugar.
• 1 tablespoonful of salt.
• 1 quart of vinegar.

Peel the tomatoes and cut fine. Peel and chop the onions, and skin and chop the apples, and place all of these ingredients in a heavy iron kettle. Add the brown sugar and salt. Cook for half an hour, add the vinegar, boil ten minutes longer, add the Lea & Perrins' Sauce. Pour into sterilized jars and seal.

• 4 tablespoonfuls of Lea & Perrins' Sauce.
• 4 quarts of tomatoes.
• 1 quart of onions.
• 1 quart of apples.
• 1 pound of raisins.
• 1-1/2 cupfuls of brown sugar.
• 1 tablespoonful of salt.
• 1 quart of vinegar.

APPLE CHUTNEY

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 12 tart apples.
• 1 onion.
• 2 green peppers.
• 1 red pepper.
• 2 cupfuls of sweet vinegar.
• 1/2 cupful of tart currant jelly.
• 4 lemons.
• 2 cupfuls of sugar.
• 1 tablespoonful of salt.
• 1 cupful of ground raisins.

Skin and cut the apples fine. Peel and cut the onion; remove seeds and pulp from the peppers and chop fine. Put all these ingredients into a heavy iron kettle, add the jelly, the juice of the lemons, the sugar, salt and vinegar and simmer slowly for one hour. Add the raisins last. Cook an hour longer, stirring to prevent sticking. Then add the Lea & Perrins' Sauce. Pour into sterilized pint or quart preserving jars, seal, label and store with your other preserves.

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 12 tart apples.
• 1 onion.
• 2 green peppers.
• 1 red pepper.
• 2 cupfuls of sweet vinegar.
• 1/2 cupful of tart currant jelly.
• 4 lemons.
• 2 cupfuls of sugar.
• 1 tablespoonful of salt.
• 1 cupful of ground raisins.

RED PEPPER RELISH

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 4 quarts of red peppers.
• 2 green peppers.
• 4 pounds of brown sugar.
• 1 teaspoonful of salt.
• 1 quart of vinegar.

Remove seeds and pulp from peppers and cut into long, thin strips with scissors. Cover with boiling water, and simmer, but do not boil, for ten minutes. Drain and plunge into ice water. Remove. Pack in hot sterilized jars. Add the sugar, salt and Lea & Perrins' Sauce to the vinegar. Boil until all are well blended and pour over the peppers. Seal the jars. Label and store in a cool place.

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 4 quarts of red peppers.
• 2 green peppers.
• 4 pounds of brown sugar.
• 1 teaspoonful of salt.
• 1 quart of vinegar.

CHOW-CHOW

Improved with Lea & Perrins' Sauce

• 4 tablespoonfuls of Lea & Perrins' Sauce.
• 2 cupfuls green tomatoes.
• 4 cupfuls tiny green cucumbers.
• 6 cupfuls white button onions.
• 1 head cabbage.
• 2 heads cauliflower.
• 2 stalks celery.
• 2 red peppers.
• 2 green peppers.
• 8 cupfuls vinegar.
• 2 cupfuls brown sugar.
• 1 cupful flour.
• 6 tablespoonfuls mustard.
• 1 teaspoonful curry powder.

Cut tomatoes into quarters; cut cucumbers into small pieces; cut cabbage, but do not chop it fine; separate cauliflower head into small flowerettes; cut onions; also cut peppers and celery into small strips. Soak this vegetable chow in salt and water to cover over-night. In the morning bring them to the boiling point in the same brine and drain. Mix the mustard and flour in a large kettle and add enough vinegar to make a smooth paste. Add the curry powder, brown sugar and the rest of the vinegar. Heat until the mixture is thick and add the drained vegetable chow. Cook for five minutes. Add Lea & Perrins' Sauce. Carefully pack into sterilized jars and seal.

• 4 tablespoonfuls of Lea & Perrins' Sauce.
• 2 cupfuls green tomatoes.
• 4 cupfuls tiny green cucumbers.
• 6 cupfuls white button onions.
• 1 head cabbage.
• 2 heads cauliflower.
• 2 stalks celery.
• 2 red peppers.
• 2 green peppers.
• 8 cupfuls vinegar.
• 2 cupfuls brown sugar.
• 1 cupful flour.
• 6 tablespoonfuls mustard.
• 1 teaspoonful curry powder.

MUSTARD RELISH

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 1 pint cucumbers.
• 1 pint onions.
• 1 cupful string beans.
• 3 green peppers.
• 3 red peppers.
• 1 pint tomatoes.

Dressing.

• 2 cupfuls vinegar.
• 4 tablespoonfuls flour.
• 1 cupful sugar.
• 3 tablespoonfuls mustard.
• 1/2 tablespoonful turmeric.

Cut the vegetables before measuring, halve the tomatoes, cut cucumbers into slices, string beans in half and chop peppers after removing seeds and pulp. Soak the vegetables in a brine of salt and water over-night, drain and stand in clear water for two hours. Drain and scald in one-half of the quantity of vinegar used in the dressing and the same amount of water.

To make the dressing, mix the mustard, turmeric, flour and sugar together. Add the vinegar slowly, stirring to make a smooth paste. Cook over hot water, stirring constantly until the mixture thickens. Add the Lea & Perrins' Sauce.

Drain the vegetables and pour the mustard dressing over them while it is hot. Mix well and pack in sterilized jars. Seal, but not too tightly, and simmer in hot water for twenty minutes. Remove, tighten jar lids and label.

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 1 pint cucumbers.
• 1 pint onions.
• 1 cupful string beans.
• 3 green peppers.
• 3 red peppers.
• 1 pint tomatoes.