How to Cook in Casserole Dishes

by Marion Harris Neil

CHUTNEY

• 1 lb. dried peaches
• 1 lb. dried apricots
• 1 lb. dates
• 2 lbs. Sultana raisins
• ½ lb. currants
• 2 lbs. sugar
• ¾ pint (1½ cups) vinegar
• 1 heaping tablespoonful (1 oz.) salt
• 1 tablespoonful red pepper
• 1 tablespoonful powdered cinnamon
• 1 tablespoonful powdered cloves
• 2 tablespoonfuls chopped garlic

Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently.

CORN RELISH

• 18 ears corn
• 2 lbs. sugar
• 1 firm cabbage
• 5 large sliced onions
• 3 red peppers
• 1 head celery
• 3 pints (6 cups) vinegar
• 1 teaspoonful turmeric
• 1 teaspoonful dry mustard

Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.

Cook for twenty minutes, then can and cover.

CUCUMBER MANGOES

• 6 large cucumbers
• 2 ozs. mustard seeds
• 2 ozs. chopped garlic
• 2 quarts (8 cups) vinegar
• 1 oz. white whole peppers
• 1 oz. bruised ginger
• 4 blades mace
• 2 ozs. salt
• 1 oz. mustard
• 1 oz. scraped horseradish
• ½ cupful currants

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their ends in two large earthenware dishes. Put the vinegar into a pan, add the whole peppers, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horseradish. Cover the pickle closely and set aside for a month.