jars.--Mrs. Southard.

CURRANT CATSUP.--Five pounds currants, three pounds sugar, one half
pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon, one
teaspoonful salt, one teaspoonful allspice, one teaspoonful black and
red pepper mixed. Boil one half hour and seal.--Mrs. Davidson.

SPICED CURRANTS.--Four pounds currants, five pounds sugar, one pint
vinegar, two tablespoons cinnamon, two tablespoons cloves, two
tablespoons allspice. Boil until thick.--Mrs. Mary Harvey.

CHUTNEY SAUCE.--One half pound brown sugar, eight tomatoes, eight
ounces raisins, one quarter ounce cayenne pepper, one quarter ounce
ginger, three ounces garlic, four ounces salt, one quart of vinegar.
Boil all to a mush for several hours.--Mrs. Schollander.

GREEN APPLE CHUTNEY.--Pare and core six pounds of greening apples; boil
in one quart of vinegar; set off until cool. Boil two pounds of moist
brown sugar in one pint of vinegar; add two pounds of Sultana raisins,
washed, picked and dried and four ounces of garlic pounded with
vinegar; four ounces of green ginger; two ounces of red pepper and four
ounces of salt. Mix well together with more vinegar if too thick. Keep
on the back of the stove one day, slowly simmering, stirring
occasionally with a wooden spoon. Bottle on the next day.

ORIENTAL CHUTNEY.--Peel and core three pounds of tart apples. Mix with
a pound of stoned tamarinds, three quarters of a pound of seeded
raisins, a head of garlic, two pods of red pepper, and one ounce of
grated ginger roots. Pound all together until reduced to a pulp. Add to
the mixture a pint of brown sugar and a tablespoon each of currant
jelly and thick tomato catsup. Blend well with a wooden spoon. Put in
small jars and seal. This chutney improves with age and is most
pungent.

EAST INDIA CHUTNEY.--Into three pints vinegar put a bag containing two
ounces of ground mustard, four ounces of mustard seed, one ounce of
cayenne pepper and one quarter ounce of turmeric. Add a pound of brown
sugar and scant half pound of salt. Chop together thirteen large ripe
apples, one pound of seeded raisins, seven large ripe tomatoes, four
small onions and two cloves of garlic. Mince fine. Boil in the vinegar
mixture for two hours. Press through a colander and bottle while hot.
This is fine for cold meat, particularly so with roast pork.

GREEN GOOSEBERRY CHUTNEY.--This relish has not yet become common in
America, though it is found on all well supplied English tables.