2 large onions, chopped 1 pound dates, chopped 1/2 pound seeded raisins, chopped 2 cups brown sugar 3 cups vinegar 4 tablespoons mixed pickling spice 11/2 tablespoons celery seed 2 teaspoons turmeric Combine and simmer with spices (tied in a bag) about 2 hours. Add a little water if it gets too dry while cooking. Seal in hot, sterilized jars. VEGETABLE MARROW CHUTNEY (2) medium-sized marrow, minced tart apples, minced medium onions, minced sweet red peppers, minced green peppers, minced cups seeded raisins, minced cups preserved ginger, cut up cup vinegar /2 cup water pound brown sugar tablespoon salt bay leaves teaspoon whole cloves tablespoon whole spice tablespoon mustard seed tablespoons bruised ginger root Peel and seed marrow before mincing. Sprinkle with salt and let stand overnight. Drain well. Add remaining ingredients with spices tied in a bag. Boil gently until thick, about 1 hour. Seal in hot, sterilized jars. NFP ROR rFPrRHNON Lh Ah OODeH VEGETABLE MARROW CHUTNEY (3) pounds ripe tomatoes, chopped pounds vegetable marrow, chopped pounds apples, chopped pounds raisins, chopped pounds onions, chopped pounds brown sugar teaspoon salt teaspoon cayenne Combine, adding vinegar almost to cover. Boil until thick, adding other spices to taste. Seal in sterilized jars. RMPrRNoONMNNN WN bd PLUM CHUTNEY pounds prune plums pound tart green apples buds of garlic large onion cups brown sugar pint vinegar /2 cup water tablespoon ginger or 1 ounce preserved ginger teaspoons cloves /2 teaspoon cayenne pepper tablespoon salt Wash, pit and quarter plums; pare and quarter apples; mince garlic; peel and chop onion. Add to vinegar, water, sugar, salt and the ground spices in large preserving kettle. Cook slowly until thick, about 2 hours, stirring constantly. Pour into hot, sterilized jars. Makes about 5 pints. ee ee oo) BLUE PLUM APPLESAUCE CHUTNEY pounds blue plums, cut up pound seedless raisins cups applesauce medium onion, cut small meh Fe 31 ounce garlic, minced ounces green ginger, cut small pint vinegar pound granulated sugar teaspoon salt teaspoon cayenne teaspoon cloves Combine and simmer for 2 hours or until thick. Stir often to prevent burning. Seal in hot, sterilized jars. (Canned plums may be used instead of fresh). YOUBOU PLUM CHUTNEY pounds red plums, cut up pounds peeled apples, cut up large onions, chopped cups white vinegar cups white sugar teaspoon salt teaspoons mustard seed teaspoon cayenne pepper teaspoons ground ginger teaspoon mixed spice (tied in a bag) Combine and cook slowly until tender and fairly thick. Seal in hot, sterilized jars. el ee ee oe a No ot 09s 82 MESES 00 OE bo RHUBARB CHUTNEY (1) 2 quarts rhubarb cut in small pieces 2 cups minced onion 1 pints cider vinegar 4 pounds light brown sugar Small piece of ginger 1 teaspoon pepper 1 teaspoon salt 1 tablespoon allspice 1/2 tablespoon cinnamon 1/2 tablespoon cloves Few mustard seeds Cook rhubarb, onion, vinegar for 20 minutes. Add sugar and spices (tied in a bag). Cook until thick, stirring constantly, about 45 minutes. Seal in hot, sterilized jars. RHUBARB CHUTNEY (2) pounds rhubarb, chopped pounds stoned dates, chopped onions, chopped cups chopped tomatoes teaspoon salt tablespoons mustard seed tablespoon ground ginger teaspoon cayenne tablespoons brown sugar or more pint malt vinegar Combine and simmer to desired consistency. Taste for sweetness. Seal in hot, sterilized ars. OLD FAVORITES CHOW CHOW SUPREME quarts sliced green tomatoes quart chopped onions sweet red peppers, chopped fine cup dairy salt quart chopped apples cups vinegar cups white sugar tablespoon turmeric cup whole mixed pickling spices Cover vegetables with salt and ice water overnight. Drain thoroughly. Add apples, vinegar, sugar, turmeric and spices in a bag. Bring to a boil and simmer 45 minutes. Remove spice bag and seal in hot, sterilized jars. KRPNoOrFMrRNOrFF pond “a a ro) A bh Mr OOH OH A