Chutney

1 lb. dried peaches 1 lb. dried apricots.

1 lb. dates.

2 lbs. Sultana raisins 1/2 lb. currants.

2 lbs. sugar.

3/4 pint (1 1/2 cups) vinegar 1 heaping tablespoonful (1 oz.) salt.

1 tablespoonful red pepper 1 tablespoonful powdered cinnamon.

1 tablespoonful powdered cloves.

2 tablespoonfuls chopped garlic.

Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently.

Tomato Chutney

2 1/2 lbs. tomatoes.

1 lb. apples.

1 large onion.

1 pint (2 cups) vinegar.

2 tablespoonfuls salt.

4 heaping tablespoonfuls (4 ozs.) brown sugar.

2 heaping tablespoonfuls (2 ozs.) ground ginger.

1 tablespoonful mustard seed.

Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.

Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.