30 PRESERVATION OF FOOD. 



Table Relish. 

 Chop : 



4 quarts cabbage. 6 large onions. 



2 tomatoes (i quart 2 hot peppers. 



to be green). 

 Add:- 



2 oz. white mustard-seed. 54 CU P salt. 



i oz. celery-seed. 2 Ib. sugar. 



2 quarts vinegar. 



Simmer i hour. Pour into sterilized jars or bottles and seal 

 while hot. 



Apple Chutney. 



12 sour apples. ^2 cup currant jelly. 



i onion. 2 cups sugar. 



3 peppers (i red). The juice of 4 lemons. 



i cup seeded and i tablespoon ground ginger, 



chopped raisins. % teaspoon cayenne. 



i pint cider vinegar. i tablespoon salt. 



Chop the apples, onions, and peppers very fine, add the vinegar 

 and jelly, and let simmer i hour, stirring often. Add the other 

 ingredients and cook another hour, stirring constantly. Store as 

 canned fruit. 



Cranberry Sauce. 



Pick over and wash 3 cups cranberries. Put in stew-pan with 

 i cup boiling water. Boil 10 minutes; then add iJ/ cups sugar. 

 vStir until dissolved. 



NOTE. When cranberries are put into boiling water they keep 

 their colour better. 



French Pickle. 



Chop fine y? peck green tomatoes, i head cauliflower, 15 white 

 onions, and 10 large green cucumbers. Put a layer of vegetables 

 into a porcelain dish and sprinkle with salt ; continue the layers of 

 vegetables and salt until all are used; let stand overnight; then 

 drain, discarding the liquid. Heat 3 quarts cider vinegar, 3 Ib. 

 brown sugar, % cup tumeric, Y^ cup black pepper-seed, i oz. celery- 

 seed, 24 CU P mustard-seed, and 3 red peppers chopped fine. Heat 

 to the boiling-point and pour over the vegetables. Let stand over- 

 night; then drain the liquid from the vegetables, reheat, and again 

 pour over the vegetables. Repeat this process the third morning; 

 then when the mixture becomes cold, stir into it j4 lb- ground 



