90 EDITH ADAMS’ 12ta ANNUAL PRIZE COOK BOOK

CHUTNEYS

ROYAL VICTORIA CHUTNEY
(Native Dish Contest Winner)
1 quart (4 cups) green tomatoes
8 sour B.C. apples
3 large onions
1 pound seeded raisins
2 pounds brown sugar
2 red peppers
1% quarts vinegar
% cup salt
1 tablespoon ground ginger
1 teaspoon black pepper
1 teaspoon mustard
1 teaspoon celery seed
Cut tomatoes and onions, sprinkle 2
tablespoon salt over them and let stand
overnight. Drain. Chop up the apples.
Mix all ingredients and cook slowly until
soft. Put in sterilized jars and bottle while
hot.

Mrs. Jack Lawrence, Box 175, Clover-
dale, B. C.

BRING-IT-WITH-YOU CHUTNEY
3 pounds green tomatoes (cut fine)
3 pounds apples (cut fine)
3 pounds onions (put through food
chopper)

1% pounds demerara sugar

1 pound sultanas

4 teaspoons salt

1 quart or less
vinegar

2 to 4 tablespoons allspice (ground)

6 chili peppers

4 whole cloves

1 teaspoon ground ginger

Boil all together with % the sugar and
the spices in a bag. Boil 4 hours. Add
remaining sugar, then boil 2 hours. Makes
13 pounds of chutney.

“My Canadian husband said he wouldn’t
bring me to British Columbia unless I
brought with me this recipe for his favor-
ite chutney. It was originated by a cook
in a nursery in England.”

Mrs. James Thomson,
Avenue, Vancouver, B.C.

of malt or cider

6217 Fraser

RHUBARB CHUTNEY

Wash and dry rhubarb well. Cut into
small pieces to measure 4 quarts. Add 1
quart chopped onion. Sprinkle with 2 cups
brown sugar. Let stand overnight. Add %4
cup vinegar and the following spices: %
teaspoon each of cloves, cinnamon, nut-
meg, salt and celery salt. Boil gently,
stirring often until onions are cooked. Put
into sealers or air-tight bottles. -

Mrs. McQuarrie, 2579 Dundas Street,
Vancouver, B.C.

PLUM CHUTNEY

pound seedless raisins :
pounds blue plums

cups applesauce

pound granulated sugar

pint white vinegar

ounces green ginger (cut small)
ounce garlic (cut small)
medium onion (cut small)
teaspoon cayenne

teaspoon salt

teaspoon cloves

Put all together in saucepan and simmer
for 2 hours or longer, until thickened to
chutney consistency. Stir often to prevent
burning.

Mrs. F. Young, 1136 West Twenty-
seventh Avenue, Vancouver, B. C.

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VEGETABLE MARROW CHUTNEY

large marrow

pints vinegar

pound sultanas
teaspoon cayenne

or 9 cooking apples
quart onions

pound sugar

% ounce tumeric powder

Dice the marrow, sprinkle with salt and

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‘let stand 12 hours. Drain. Boil the other

ingredients together until tender. Add the
marrow and cook further until the marrow
cubes are tender. Bottle and seal.

Mrs. Harold Martin, 1278 MacKenzie
Road, R.R. 2, Abbotsford, B.C.

WITCH’S BREW
(Tomato Chutney)
large ripe tomatoes
or 2 apples (peeled)
pear (optional)
large onion
stalks celery
red pepper
Put all ingredients through a _ food
chopper or chop finely. Boil slowly for %
hour, then add the following ingredients:
1 cup white vinegar
% cup brown sugar
Y% teaspoon cayenne
™% teaspoon nutmeg
1 teaspoon salt
14 teaspoon allspice
% teaspoon black pepper
Cook slowly until thick. Seal in steril-
ized jars while hot. The secret of this
recipe is that the vinegar is added in the
mixture after most of the boiling is done.

Mrs. Dorothy O. J. Ball, Box 1071,
Vernon, B.C. :

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