SWEET CHOW CHOW

1 tbsp. cinnamon

1 tbsp. allspice

1 tbsp. cloves

1 green pepper, optional

2 sweet red peppers, optional

7 lbs. green tomatoes

3 lbs. onions

- coarse salt

1 c. water

3c. malt vinegar

2 lbs. brown sugar (5% c.)

Slice tomatoes and onions and let stand overnight with a
slight sprinkling of salt between the layers. In the morning, drain
and rinse. Boil the vegetables until tender in the vinegar, water,
Sugar and spices, adding the peppers (chopped and seeds discard-
ed), if desired. Pack in sterilized jars and seal. Yield: 5 - 6 pts.
For a lighter color, use whole spices, tied in a cheesecloth bag,
remove before bottling.

PLUM CHUTNEY

3 lbs. plums (6 c. halves)
% lb. cooking apples (1% c.
peeled, cored, sliced)

¥% lb. raisins
% lb. currants
juice of 1 lemon
1% lbs. brown sugar
1 tbsp. ginger

2 tsp. salt

1 tsp. whole cloves
(tied in a bag)

clove garlic, finely cut
tsp. cayenne

tsp. allspice

pt. vinegar

fan Gio fate Glee,

Combine all ingredients and boil slowly for about 2 hrs. or
until thick. Pour into sterilized jars and seal. Yield: 2 qts.

RHUBARB CHUTNEY

4 lbs. rhubarb

2 lbs. dates or raisins
2 medium onions

4 tomatoes, peeled

1 pt. malt vinegar

1% c. brown sugar

1 tbsp. ground ginger
2 tbsp. mustard seed
4 tsp. salt

% tsp. cayenne

Chop rhubarb, dates, onion and tomatoes. Add other ingred-
ients and boil till mixture is soft and jam-like in consistency.
Pour into sterilized jars and seal. Yield: 2 - 3 qts.

RIPE TOMATO CHUTNEY

4 lbs. ripe tomatoes

3 lbs. apples

1 lb. sultana raisins
1% lb. onions

2 cups brown sugar

4 tbsp. ground ginger
2 tbsp. salt

1 clove garlic, minced
% tsp. cayenne

1 qt. vinegar