130 
FLORIDA STATE HORTICULTURAL SOCIETY. 
Chutney No. i—This recipe was kind¬ 
ly furnished by Mrs. Florence P. Hay¬ 
den. 
io large firm mangoes 
pint seeded raisins 
pint lime juice 
pint vinegar 
2 Chili peppers 
2 Garlac buttons grated 
i medium sized onion 
i tablespoon white mustard seed 
i tablespoon ground ginger 
i heaping tablespoonful of salt 
ip2 pound brown sugar 
Pare and cut mangoes in small pieces. 
Put all ingredients together in a crock or 
bowl. Let it stand covered over night, 
and cook it very slowly next morning for 
three hours. Put in glass jars or bottles 
and seal at once. 
Chutney No. 2— 
i quart canned mangoes 
i quart spiced otaheite gooseberries 
4 apples 
y 2 pint seeded raisins 
1 pt grapefruit and orange juice mixed 
2 Chili peppers 
2 onions 
i tablespoonful mustard 
i tablespoon ful ginger 
i tablespoonful salt 
i cup brown sugar 
Cook as above. 
Otaheite Gooseberry. 
Spiced —In this we may have most ex¬ 
cellent substitute for spiced cherries. 
Make a syrup with one cup sugar to 
one-half cup water, add spices to taste. 
Put the fruit into the syrup and boil un¬ 
til tender. Seal in sterilized jars. 
Jelly —Cover the fruit with water, boil 
and strain. Put six cupfuls of juice to 
boil for ten minutes and add four cup¬ 
fuls of sugar, and boil until it jellies 
when dropped from a spoon into an iced 
saucer. 
Chutney —See Mango Chutney. 
Orange. 
The orange can be used in a great many 
different ways, but we Americans make 
very little use of it in any way except 
as a fresh fruit. As Floridians are or- 
ange growers, we are missing a great op¬ 
portunity in not popularizing the many 
different ways in which it may be used. 
Many carloads of oranges that are ship¬ 
ped as fresh fruit at a loss could be bet¬ 
ter made into preserved fruit and in this 
form be marketed at our leisure. 
Orange Dainty With Marshmallozvs — 
Six oranges 
Six lemons 
2 cups sugar or more if desired 
2 cups boiling water poured over 
all 
Strain the juice of oranges and lemons. 
It should be about a pint. Add sugar 
and boiling water and let stand thirty 
minutes, and add two quarts of grape 
juice and one and a half quarts of ice 
water. Cut one-half pound of marshmal¬ 
lows in quarters and allow four pieces to 
each glass. Serve with lady fingers. 
Float —To one quart of water, add 
juice and pulp of two lemons and one cup 
sugar. When boiling add four table¬ 
spoonfuls cornstarch stirring all the time. 
When cold pour over four or five sliced 
oranges and over this pour mock cream. 
