| Show IM alil JIL an pi 0 of a illige amount ani ou nt of cellulose one in food enables j often to Fintis fy the appetite without injury froni from overeating over eating RELISHES SERVED WITH MEATS the old fashioned chutney which one always finds in ID every english household to Is a relish which la Is unusual avith us but la Is very good lo 10 make chutney take one and a half bolt pounds of apples pi peeled aled and quartered one pound of rive ripe tomatoes one pound of raisins stoned one pound lound of brown sugar two ounces ol of mustard one ounce of pepper one quart of elder cider vinegar and a teaspoon jul ful of bat bait simmer gently for two hours and bottle another recipe calls for onion and phill chill peppers for virginia mixed pickle choose small cucumbers string beans bean button onions and any vegetable ones rancy fancy suggests pack in a stone jar in layers of salt cover the lop layer with salt and put over aver a pl ite with a weight leave jn this brine for a month trio nth stirring to the bottom each day when ready to put them up look over each pickle carefully care tully discarding any which seems soft cov er the pickles with co cod d fresh water and change the next day letting them baand another twenty four hours line a two gallon preserve kettle with grape leaves and pack in the pickles strewing powdered alum between the layers using a tablespoon rounding full fill with cold water and cover with three layers of grape leaves cover closely and cook very ery slowly six hours never allowing the water to boll the pickles will then be a tine green lay them in cold water to chill to a galon gallon of elder cider vinegar add three dozen black peppercorns and as many coves cloves eighteen allspice and a dozen blades of mace stir into the el EI teed iced vinegar a cup of sugar and boll covered co ered to keep in the aroma drain end wipe the pickles and pack in a jar then pour the scalding vinegar avar them cover coer tightly two days later scald the vinegar again and pour over repeat in three days and alain in a week from that time fit a tight lid and cover with nith a waxed waed cloth keep in a cool place and in two months they will le ready they will keep for your giand childrens wedding if a tablespoonful of sugar Is added once every month this keeps the acid of the vinegar from soften ing ss the pickles |
