(c) Apple.—6 large sharp apples, 3 large onions, 6 oz. sultana raisins, 1 teaspoonful ground ginger, 1 saltspoonful red pepper, 1 dessertspoonful salt, 2 tablespoonfuls tomato sauce or the pulp of 2 or 3 tomatoes, 1 dessertspoonful anchovy essence, 1 dessertspoonful Indian soy, 1 tablespoonful salad oil, ½ vinegar. Chop very finely the apples and onions, and chop the raisins roughly. Now put all the ingredients, with the exception of the vinegar, into a mortar, and pound together, and by degrees add the vinegar. When all the ingredients are well blended together, put into wide-mouthed bottles, and cork tightly.
(d) Elder.—The berries that remain from elder ketchup, an onion finely minced, ¼ oz. ginger, and a blade of mace and 6 cloves; pound the spice together, and put all the ingredients into an enamelled stewpan, with 3 oz. sultana raisins, 2 oz. Demerara sugar, ½ pint vinegar, 1 saltspoonful cayenne pepper, and 1 teaspoonful salt, and, if convenient, a few mulberries; boil all together 5 minutes, take from the fire, and, when cold, put into wide-mouthed bottles, and cork tightly. This makes a very good chutney for cold meat; it can be made hotter if liked.
(e) Green Gooseberry.—4 pints green gooseberries boiled in 1½ pint brown vinegar, 2 lb. brown sugar made into a syrup, 1½ pint vinegar; 1½ lb. raisins, stoned and chopped; 6 oz. garlic, pounded and dried; 6 oz. mustard seed, gently dried and bruised; 2 oz. dried chillies, pounded. Mix all together, put in a cool oven for some hours on several different occasions; and after, if too dry, add a little vinegar, as may be required, at the end of a month or two.
(f) Tomato.—Take 4-5 lb. ripe tomatoes, pick out the stalks, wipe the fruit with a dry piece of flannel, place them in a jar with a lid, add a breakfastcupful of salt, the same of vinegar, close the jar by placing a stiff paste of flour and water round the edge of the lid so as to make it air-tight, place the jar in a large pan of boiling water, let the fruit simmer slowly for 6 hours, then pulp through a colander to get quit of the skins and cores. Shred 2 oz. red chillies, the same of garlic, make a syrup of 2 pints vinegar and 2 lb. loaf sugar, cut small 2 oz. ginger, mix all with the tomatoes, place on a slow fire, simmer gently; when it comes to the boil take off the chutney, bottle when cold, cork tight, keep in a warm, dry place.
Cucumbers.—Cut them small and unripe; make an incision at the side, and, taking out a piece of the fruit, save it entire, and extract the seeds thoroughly; put the cucumbers, with the pieces which have been cut from them, into a strong pickle of salt and water, and leave in it for 10 days, or until they become yellow; place in a pan, with thick layers of fresh vine leaves between them; dissolve a little powdered alum in the brine from which they have been taken, pour it on, and set the pan over a moderate fire; keep the cucumbers at a scalding heat for 4 hours at least, without on any account allowing them to boil; by that time they will be of a fine green colour; drain on a sieve, and when cold put a stick of horse-radish, some mustard seed, 4 cloves of garlic, and ¼ oz. of peppercorns into each cucumber; fit in the piece that was taken out, and stitch with a needle and green silk; boil 2 oz. each of black peppercorns, long pepper, and sliced ginger, 4 oz. mustard seed, 1 oz. each of garlic, mace, and cloves, and 1 gal. best white wine vinegar, together for 8 minutes; lay the cucumbers in a deep jar, and when the pickle is cold pour it on; tie first bladder, and then leather, closely over.
Gherkins.—Soak 250 gherkins in a pickle of 2½ lb. common salt to 1 gal. water; let lie 3 hours; drain on a sieve, wipe separately, and place in a jar; boil 1 gal. best white wine vinegar, 6 oz. common salt, 1 oz. each of allspice and mustard seed, ½ oz. each of cloves and mace, 1 sliced nutmeg, and 1 stick of horse-radish, sliced, for 12 minutes; skim well, and pour when cold over the gherkins; let stand 20 hours covered up close; put altogether into a pan over the fire, and let simmer only until they attain a nice green colour; place in jars, pour the liquor and spices over them, and tie closely with bladder and leather.
Grapes.—The grapes must be carefully cut from the stalk before they are ripe, and care must be taken not to bruise the skin, or they will become soft instead of crisp. Boil 4 pints vinegar, 2 oz. whole ginger, 1 oz. peppercorns, 2 doz. cloves, and a very small piece of mace. When cold pour it over the grapes, and let them be well covered, and remain 3 days; then boil the vinegar again, and pour it cold on the grapes. Bottle and cork securely.
Grape Leaves.—A writer in the Country Gentleman recommends the use of fresh green grape-leaves to place on top of pickles in jars in place of flannel or other cloth usually employed. He claims the leaves will preserve the vinegar sharp and clear and impart a nice flavour. The leaves should be rinsed in pure water and left to drain before use, and occasionally changed. They exclude the air, and besides imparting a delightful flavour to the pickle cause less trouble to the housewife.
Ketchup.—(a) Elder.—Put into a jar 3 pints elderberries, picked from the stalks, 2 large blades of mace, 2 oz. ginger, 6 oz. anchovies, ½ oz. whole pepper, 1½ pint vinegar; set it in a rather cool oven, and let it remain there all night. Next morning strain the liquor from the berries, and put into an enamelled stewpan, with the ginger, mace, anchovies, pepper and salt; let it boil till the anchovies are dissolved. Strain off, and, when cold, put into small bottles, cork and seal. This is a nice ketchup for broiled fish. The berries will make a chutney.