Dried Fruit Chutney No. 1

1 lb. dried peaches. 3/4 pint (1 1/2 cups) vinegar. 1 lb. dried apricots. i oz. (2 tablespoonfuls) salt. 1 lb. stoned dates. 1 oz. red pepper. 1 lb. seeded raisins. 1/2 oz. powdered cinnamon. 1 lb. sultana raisins. 1/2 oz. powdered cloves. 1/2 lb. currants. 2 ozs. shredded clove garlic. 3 lbs. (6 cups) sugar.

Cut the peaches, apricots and dates in small pieces. Stew the peaches and apricots in a little water until they are soft. Now add to them all the other ingredients and cook for twenty minutes, stirring occasionally. Seal in jars.

This chutney is delicious with meats of all kinds.

Dried Fruit Chutney No. 2

3/4 pint (1 1/2 cups) dried apples. 1/2 pint (1 cup) currants. 1/2 pint (1 cup) sliced figs. 1/2 pint (1 cup) seeded raisins. 1/2 pint (1 cup) sultana raisins. 1/2 pint (1 cup) chopped preserved ginger. 1 lb. (2 cups) sugar. 1 tablespoonful mixedwhole pickling spices. 1 tablespoonful crushed red pepper pods. 1 1/2 teaspoonfuls salt. 1 pint (2 cups) vinegar.

Wash the apples, cover them with water and soak for five hours, then put them into a saucepan, add the salt, and the spices tied in a muslin bag. Cover and cook until the apples are soft. Now add the currants, figs, raisins, and ginger and cook again for ten minutes.

If the liquid is much reduced, add with the sugar and vinegar sufficient water to cover and simmer until quite thick.

Seal in small pots or glasses.