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Tomato Chutney

Take four pounds of tomatoes, one pound of apples, one ounce of crushed mustard-seed, half an ounce of grated ginger, half a dozen small onions, four ounces of salt, a small tea-spoonful of cayenne, a pint and a quarter of the best malt vinegar, and one pound of soft moist sugar. The tomatoes should be sound and not over-ripe. Break them into a preserving-pan, and add the apples in quarters, but not peeled or cored. Chop the onions, and add them, with all the other ingredients except the sugar, which is best put in when the mixture has begun to soften a little. The whole must be boiled slowly to a complete pulp that can be rubbed easily through a coarse hair sieve. It should be stirred well, and left for a day before bottling. Probable cost, 3s.