CHUTNEY, CATSUP, PICKLES, ETC.
APPLE CHUTNEY
Peel and chop apples and tomatoes, add onion and garlic grated, spices, sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to cool, then seal in jars or bottles.
BENGAL CHUTNEY
Chop apples and mix all together in a stone jar and bake five or six hours till the mixture is like pulp. Seal in jars or bottles.
EAST INDIA CHUTNEY
Put all spices in a little cheese cloth bag and tie. Pare and chop the apples, tomatoes and onions, add the other ingredients, mix all thoroughly and boil for two hours. Put through a colander and seal in jars or bottles.
GOOSEBERRY CHUTNEY
Chop onions and berries, put on to heat and add the other ingredients and cook thirty minutes. Strain through a sieve and seal.
QUICK CHUTNEY
Scald and peel one large tomato, chop, add one small chopped onion and one chopped green chili. Mix thoroughly with one-half teaspoonful lemon juice and a pinch each of salt and sugar.
CATSUP
To keep catsup from moulding, place a few whole cloves on top just before sealing.
Always keep pickles and vinegar in glass jars.
PRUNE CATSUP
Soak dried prunes over night. Drain and cook soft in boiling water. Remove pits and put through colander. Mix the pulp thoroughly with all the ingredients, cook for one hour and stir constantly. Seal and allow to stand at least a month before using.
TOMATO CATSUP
Scald and peel tomatoes, cut in small pieces and put in a preserving kettle to cook till soft. Strain through a sieve, add the other ingredients, cook about three hours and seal. Have the spices tied in a cheese cloth bag.
CHILI SAUCE
Scald and peel tomatoes, slice and drain. Chop onions and peppers and cook all together about three hours till thick. Seal at once.
QUICK CUCUMBER PICKLES
Wash cucumbers, put in glass jars and pour the well mixed ingredients over them. Cover, and allow to stand for a week before using.
SMALL CUCUMBER PICKLES
Wash and wipe four quarts small green cucumbers, put in a stone jar and add one cupful of salt dissolved in two quarts of boiling water, and let stand three days. Drain off this brine, heat it to boiling point, pour over the cucumbers, let stand a second three days, drain, heat and pour over and let stand for a third three days. Then drain, wipe the cucumbers, and pour over them one gallon of boiling water in which one tablespoonful of alum is dissolved. Let stand six hours and drain from alum water. Mix the following:
Boil these ingredients for ten minutes, then take one-fourth of it and boil with the cucumbers, a few at a time for ten minutes, putting the pickles as fast as boiled, into a stone jar. Strain the other three-fourths of the mixture over pickles in jar.
DILL PICKLES
Wash cucumbers and lay in water over night. Next morning pack tightly in jars and fill the spaces between the pickles with dill. Make a brine of three quarts water, one quart vinegar and one cupful salt, boil together and pour while hot over the pickles and seal. Dill may be added to suit the taste.
FRENCH PICKLES
Slice tomatoes and onions, sprinkle with the salt and let stand over night. Next morning, drain, add two quarts of water and one quart of vinegar, boil fifteen minutes and drain. Then add the remaining two quarts of vinegar and the other ingredients and boil twenty minutes and set away in a covered crock, or seal in jars.