The store room is now presenting a very attractive appearance, and we look with pride at our well-filled shelves, the result of many hours of tedious work—cleaning, stirring, bottling and labelling. In spite of this, however, we are always on the lookout for a new recipe—at least to us— which will enable us to make something different from the supply that adorned our shelves last year.

Try this new recipe for—

Pickled Beetroot.

Cook three medium-sized beetroot and slice when cold. Put half-cup water and half-cup vinegar, 2 dessertspoons sugar, 1 teaspoon salt, 1/4 teaspoon pepper, a little mixed spice into a saucepan; bring to boiling point, then add one oz. gelatine and simmer for two or three minutes. Put beetroot into jars and pour the liquid over. Cover when cold.

The following recipes were also taken from a choice selection:

Tomato Relish.

Twelve large tomatoes (dip into boiling water to remove skins), 4 large onions, 2 tablespoons salt, 1 1/2 tablespoons curry powder, 1 1/2 tablespoons mustard, 1/2 lb. sugar, 6 chillies, 1/4 teaspoon cayenne pepper, 2 tablespoons flour, 3/4 pint vinegar.

Slice tomatoes and onions. Put into separate dishes and sprinkle one tablespoon salt on each lot, and allow to stand overnight. Simmer all ingredients together for two hours; mix flour with cold vinegar and boil again for two minutes.

White Cabbage Pickle.

Mince six large onions and equal weight of white head of cabbage. Sprinkle with salt and stand overnight. Boil till soft in one pint vinegar. Thicken with one cup sugar, one tablespoon flour, two teaspoons curry powder and 1 tablespoon mustard, and boil for five minutes.

Herb Garden.

This is the natural adjunct to the storeroom, and the cultivation of sufficient herbs to meet the demands of the culinary operations is a most delightful hobby. Here we have mint and parsley ready to be of use when called upon, followed by sage and thyme for the more spectacular occasions. Lavender has its special place, as this aromatic plant offsets the strictly utilitarian nature of the garden.

To ensure success with our herbs, the ground should always be kept moist.