3 lbs. gooseberries. 2 teaspoonfuls powdered ginger. 1/2 lb. chopped raisins. 1/2 lb. chopped onions. 3/4 lb. (1 1/2 cups) sugar. 1/4 lb. (1/2 cup) salt. 2 teaspoonfuls paprika. 1 pint (2 cups) tarragon vinegar.

"Top and tail" the gooseberries, put them into a preserving pan, add the rest of the ingredients and boil until the chutney is thick and brown.

Bottle and seal when cold.

Another Method: "Top and tail" one pound of gooseberries, add one pound of chopped rhubarb, one pound of sultana raisins, two pounds of brown sugar, one-half teaspoonful of paprika, two ounces of ground ginger and one quart of vinegar.

Chop the fruit together, mix with the other ingredients and cook until tender.