Every housekeeper should feel a just pride in her own relishes or appetizers, especially should she be an expert in this department of cooking, for they will be found to be superior to any which are for sale at the stores.
Chutney is one of the most popular forms of pickle, and is of Indian origin, based on the fundamental theory of the mixture of hot, add, and sweet, forming an agreeable compound. The principal ingredients representing heat are, of course, chilies, red pepper and ginger. The sweet is generally represented by mangoes, apples, raisins, etc., and the add by vinegar.
Chutney is generally supposed to be an accompaniment for cold meat only. Still, in India, it is a standing dish, and is eaten by many with a variety of dishes not merely cold, but hot. It can be added to hash, and it can be served with all kinds of grilled fish.
Chutneys, catchups and relishes assist digestion as the ingredients that impart aroma and flavor assist in provoking the flow of gastric juice from the stomach which is necessary to the various kinds of food deposited therein. It is well that the housekeeper should know how to prepare these appetizers at home. In the summer months she can utilize the fruits and vegetables that are ready to her hand in her garden, or that may be bought cheaply from the city grocer or in the markets, and, as she has leisure, may convert them into delicious sauces that will be found piquant and appetizing when the price of tomatoes is soaring and when salads are too expensive to form a part of the daily fare.
Very little sealing wax, so difficult to remove, is used in catchups, relishes or grape juice in these days. Instead, the corked bottles are dipped several times into hot melted paraffin. In the absence of corks of the proper size for catchup bottles, melted paraffin may be poured into the necks of the bottles after filling. A second application may be necessary, as it shrinks considerably in cooling.
1 quart uncooked cabbage. 1/2 pint (1 cup) fresh grated horseradish. 1 quart cooked beets. 1 saltspoonful white pepper. 1 tablespoonful mustard. 1 teaspoonful salt. 1/2 lb. (1 cup) sugar. 1 saltspoonful red pepper. 1 pint (2 cups) cider vinegar.
Chop fine the beets and the cabbage, add all the other ingredients and mix well together. Cook for twenty minutes and seal in sterilized jars.
Beet relish is excellent to serve with fish.
Celery. 1 lb. seeded raisins. Apples. 2 lbs. (4 cups) sugar. 12 green peppers. 1 quart vinegar. 12 red peppers. 1 pint (2 cups) water. 2 tablespoonfuls salt. 2 tablespoonfuls powdered cinnamon.
Cut celery until there are twelve cupfuls, add two quarts of apples put through a food chopper with the peppers, sprinkle with the salt and simmer until the celery is tender, then drain and add the raisins. Make a syrup with the vinegar, sugar and cinnamon tied in a bag, then pour over the celery mixture and simmer (not boil) for one hour.
Seal in jars.