Beskrivelse
Unlike some kinds of cooking, jams and pickles haven’t dated much. So this vintage standby is as good as it ever was. There are no glossy photos, just page after page of well-written, clearly laid-out recipes, and a proper index. This is the book I have used for 30 years and I’ve never needed another. In many cases there are alternative versions – two for strawberry and three for raspberry jam respectively. As well as many, many old favourites, there are some surprising and intriguing things. Tomato jam anyone? More appealing are Rhubarb and Orange Jam, and Ginger Marmalade. Under “Jellies, Fruit Cheeses and Butters” we find unusual specialities of the kind that currently feature in the glossy magazines (is there nothing new under the sun?) like Rose Geranium Jelly and Damson Cheese. A good and varied chapter on pickles is followed by one on “Chutneys, Relishes and Ketchups” which includes a Red Pepper Marmalade, Indian Chutney (“very hot”) and a recipe for making your own mushroom ketchup. Then comes “Bottling and Canning” with lots of technical stuff clearly laid out, with all the necessary information. Bottling fruit is more popular in the USA these days, and an American influence is noticeable here. “Home Preserving” has a more European feel, starting with Salting Beans and giving recipes, among many others, for Sauerkraut, Tomato Puree, and Blackberry Vinegar. Fruit Syrups and Potted Mushrooms follow; this book is nothing if not esoteric. Chapter 8 gives us Claret Cup (once considered suitable for Victorian children!), more fruit syrups and proper old-fashioned brewed Ginger Beer.
