84 KATE AITKEN'S CANADIAN COOK BOOK

APPLE CHUTNEY

8 cups onion, chopped | teaspoon ginger

6 cups tart apples, chopped 1 teaspoon mace
4 cups brown sugar 1 tablespoon salt

2 cups raisins, chopped 3 tablespoons dark molasses
2 teaspoons cinnamon Dash of cayenne pepper

1 teaspoon powdered cloves

Peel and chop the onions; measure after chopping; there
should be 8 cups. Peel, core and dice the apples; there should be
6cups. Add all the other ingredients and simmer slowly without a
cover till thick; this takes about 2 hours. Seal in sterile jars.
Yield: 4 pints.

TOMATO CHUTNEY

15 ripe red tomatoes 1 teaspoon cinnamon
3 cups tart apples, chopped 1 teaspoon dry mustard
3 onions, finely chopped V4 teaspoon cayenne
2 cups cider vinegar V4 teaspoon allspice
2 tablespoons salt 1 teaspoon cloves
2 cups brown sugar 4 cup mixed pickling
1 cup raisins spice (tied in a bag)

Scald, skin and chop the tomatoes into a preserving kettle,
Add the apples, peeled, cored and finely chopped; add the onions.
peeled and chopped; add all the remaining ingredients. Stir well
and let stand one hour before boiling. Cook slowly till thick, about
2 hours. Seal in sterile jars. Yield: approximately 414 pints.

TOMATO PASTE

Blanch tomatoes for 2 minutes in boiling water; plunge into
cold water, remove the skins and cut into pieces. Put in a double
boiler and cook slowly over boiling water to the consistency of
apple butter; sieve; fill sterile quart jars; add a teaspoon of salt to
each quart. Fill the jars to within }4” of the top. Now release the
air bubbles by running a knife around the top of each jar. Put on
the rubber rings, the glass tops and screw down, then turn back
lf turn to allow for bubbling. Bake in slow oven (275°F.) for 35
minutes for pint jars. 45 minutes for quarts. Remove from the
oven, screw down the tops; invert to test for leaks.

BREAD AND BUTTER PICKLES

6 quarts cucumbers, sliced 114 tablespoons celery seed

8 tablespoons salt 3 tablespoons mustard seed
Water to cover 3 teaspoons curry powder

8 cups cider vinegar 4 cups white sugar

Choose smooth, green cucumbers, definitely not ripe. Wipe
dry; slice thinly and evenly. Put in an enamel preserving kettle,