Remove the peelings and cores from two or three pounds of green cooking-apples, chop them up, put them into a saucepan with three breakfast cupfuls of vinegar, and boil them to a pulp. Pour this pulp out into a basin and when cold mix in one ounce each of garlic and chillies, two ounces of shallots, all finely minced, one ounce of ground ginger, two ounces of salt, four ounces each of mustard seed and tamarinds, three-quarters of a pound of stoned and chopped raisins, and one pound of moist sugar, and stir all well together. Place the chutney in bottles, lay them near the fire for several days, cork them up and keep in a cold place until required. This is always best for preserving them.

Mango Chutney

This can be prepared by using the refuse from mango sauce with the addition of a little thick syrup, a few dried dates, hot spices and ground stoned raisins. Put the mixture into a saucepan and simmer gently for fifteen minutes, or until the syrup is absorbed and the chutney is of the required consistence. Allow it to get cold, put it into bottles, cork down securely, and the chutney is then ready for use.

Tomato Chutney

Pick and wipe on a cloth five pounds of ripe tomatoes, put them in an earthenware jar with one breakfast cupful of salt and one-half pint of vinegar, cover the jar to keep out the air, place it in a saucepan of boiling water and allow it to remain for six hours. Turn the contents of the jar out onto a sieve and pass it through taking care not to have any of the seeds or skin. Put two ounces each of shredded garlic and red peppers into a saucepan, add two ounces of ginger also cut up small and two pounds of sugar made into a syrup with one quart of vinegar; add the tomatoes and bring the whole gently to the boil. Remove the pan, let the chutney cool, put it into bottles, cork them down and stand them in a warm place until wanted.

Extract Of Garlic

Peel one teacupful of cloves of garlic, put them in a bottle, pour in half a pint of spirits of wine, and cork tightly. Shake the bottle occasionally for eight or ten days and the extract will then be fit for use. A very small quantity of the extract will be found sufficient for flavoring.

Gherkins

Put some gherkins into a stone jar and cover them with strong brine adding a small piece of alum to prevent them losing color. When they have been soaking for seven or eight days take them out, put them into fresh water and leave them for two or three days in that. Boil some malt vinegar in a saucepan and let it get nearly cold. Take the gherkins out of the water and put them in a large pan, pour the cold vinegar over them, and they are ready for use. Cloves, allspice, cinnamon and mustard may be added to the vinegar before boiling, if desired.

Herb Flavoring For Sauce, Soups And Stews

Remove all the stalks from one ounce of dried thyme, sweet basil, marjoram and bay-leaves, pound them in a mortar with one ounce each of grated nutmeg, ground mace, cloves, and white pepper. Pass the whole through a fine sieve, and bottle.