Mrs. Maclurcan's cookery book

Mode. — Eub the tomatoes through a colander to a pulp ; when strained, add the raisins (chopped) and the garlic shreded very fine, bruise the mustard seed and mix in a mortar with the sugar, salt and spice, gradually add them to the tomatoes ; boil the whole for two or three hours, constantly stirring, and lastly add the acetic acid. Cool, bottle and cork. 751— TOMATO CHUTNEY (Another Way). 14 lbs. tomatoes 6 large apples or dried 6 chillies apples 3 ozs. allspice 6 or 7 good sized onions 2 ozs. whole pepper A teaspoonful of mustard 1 oz. of cayenne seed 2 large pieces of whole 3 ozs cloves ginger Treacle Water and vinegar ^ lb. brown sugar. Mode. — Take the tomatoes when they are just beginning to color, slice them and leave them in salt for fourteen hours, then carefully pour all the juice from them, put them into a preserving pan, with the onions (sliced), chillies, mustard seed, allspice, cloves, pepper, cayenne and ginger, cover them with equal quantities of treacle, water and vinegar ; boil in a separate pan the Chutneys and Pickles. apples with the brown sugar, mash them well when cooked and add to the chutney The whole takes about an hour and a half after it has commenced to boil. 752~TOMATO RELISH. 1 2 tomatoes (large) 1 handful of salt 4 medium sized onions Vinegar 1 tablespoonful curry pow- tablespoonfuls dry musder tard 1 lb. sugar 5 or 6 chillies or cayenne. Mode. — Cut the tomatoes in four, about the size of a walnut, place them in a large dish and sprinkle the salt over them ; let them stand for twelve hours. Take the onions and cut about the same size, place them in another dish and do the same as above. In the morning pour away the water that has run out of both, then put the onions and tomatoes together into a saucepan with enough vinegar to just cover them, place on the fire and boil for five minutes. While they are boiling mix up the curry powder and mustard in a little cold vinegar, put into the saucepan with the sugar and chillies or cayenne, stir well and boil half an hour. 753— CAPSICUM CHUTNEY. To every pound of capsicum pulp allow : 1 lb. sugar i pt. vinegar. Mode. — Boil the capsicums in a lot of water till tender, then strain and pound up to a pulp, add the sugar and vinegar and boil till thick. JAMS AND PRESERVES. 754— EOSELLA JAM. To every lb. of the shell A little water allow 1 lb. of sugar. Mode. — When making rosella jam it is necessary to separate the shell from the pod ; tie the pods up in a piece of mosquito net and put them into the preserve pan with the rosellas, sugar and a little water ; allow them to stand by the fire for an hour, where it is just hot enough to bring them slowly to a boil ; allow them to simmer gently for an hour and a half or two hours ; take out the pods and let the jam get cool ; then put into preserve jars. Those with the patent tops are very handy. 755— EOSELLA JELLY. To every pt. of juice add 1 lb. A little water sugar.