Jellied Chutney Sauce

1 pt. currant juice

1 pt. red raspberry juice

1 cup orange juice

3 1/2 cups granulated sugar

1-1 1/2 cup ground seeded raisins particles of thin yellow shavings of half an orange

Make jelly and add a little at a time to raisins. Stir in orange rind and put into tumblers. Rind may be omitted.

Tomato Chutney

1 qt. sliced tomatoes 1 cup water

1 qt. sliced onions 1 cup chopped raisins

3/4 cup lemon juice salt

Cook all together 1 1/2 hour.

Ripe Cucumber Chutney

1 qt. pared and seeded ripe 2/3 teaspn. ground cucumber in cubes coriander seed

1/3 cup lemon juice 1/8 - 1/4 teaspn. celery salt

3/4 cup sugar 1/2 cup seeded raisins

Soak cucumber in cold water over night, drain; cook with the sugar, raisins and part of the lemon juice until soft; add the other ingredients, heat well and seal in jars.

Apple and Green Tomato Chutney

2 qts. chopped tart apples 1-2 cups water

3 cups (1 lb. ) seeded raisins 2 qts. chopped green tomatoes 3-4 cups brown sugar 1 large onion chopped

3-4 cups lemon juice 1/3 - 1/2 cup salt

Grind tomatoes through food chopper, drain, pour cold water over and drain after I hr., mix all ingredients, let stand in stone jar over night.

In the morning set jar in kettle of cold water with something underneath to keep it from the bottom of the kettle; heat to boiling, cook 6 hrs., stirring occasionally. Seal in jars. May cook carefully in preserving kettle on pad or ring.

Brother Coates' Mother's Chutney

3/4 pt. lemon juice 1/4 pt. water 3/4 cup brown sugar 3-6 cloves of garlic 3 level tablespns. salt

1/2 cup chopped onion and 1/4 cup shallots or 3/4 cup onion 1 pt. gooseberries (3/4 pt. canned) 3/4 - 1 pt. quartered apples-1/2 as many dried apples 3/4 cup raisins

Chop fruit fine, boil in 1/2 the lemon juice and water with the sugar. Chop onions, shallots and garlic fine, mix with salt and remaining lemon juice and water and add to boiling fruit. Cook well together and put into jars.