Military Pickle

1. 1 fair-sized marrow.                                                                7. 1 cucumber.
2. 500 g (1 lb) cauliflower.                                                          8. 500 g (1 lb) onions.
3. 500 g (1 lb) french beans.                                                       9. 500 g (1 lb) sugar.
4. 7 chillies.                                                                               10. 2.5 l (2 quarts) vinegar.
5. 30 g (1 oz) ginger.                                                                 11. 30 g (1 oz) turmeric powder.
6. 1 breakfast cup flour.


    Cut vegetables small, cover with salt, leave for 12 hours, then drain. Put into saucepan. add the vinegar and boil for 6 minutes. Mix the powder ingredients to a smooth paste and add while boiling. Boil all for at least 1/2 hour, stirring well to prevent burning. Bottle and tie down.

Green Fig Preserve

    Scrape figs and slit on top. (If a little butter or fat is rubbed on the fingers and the figs are soaked in cold water, the fingers will not become sore during the scrapping process). Lay in cold water mixed with lime (2 tablespoons to 100 figs). About 12 hours later take out and wash clean. Have ready a saucepan of boiling water in which place a pinch of soda and a little salt and let the figs boil in this, leaving the lid off the pot. Take out when soft enough to be easily pierced with a straw. Drain through a colander or on a cloth. Take 1 kg (2 lb) of sugar more than the weight of fruit; make a clear syrup (1 cupful water to 1 cupful sugar) and when it is strained and cool, lay the figs in it for a night. The next day cook on a low heat till the fruit is quite clear.