r,
and let stand for about a month.

Slice thinly four very tart apples, two onions, six large sour cucumber
pickles, and three large red peppers. After they are sliced mix
intimately, then add two tablespoonfuls of ground mustard seed, a little
salt, and, if the peppers are mild, a little cayenne pepper; also add
two tablespoonfuls of thinly-sliced green ginger and one tablespoonful
of finely-minced garlic.

Drain the salt and vinegar from the lemons and add them to the rest of
the mixture.

Roast two tablespoonfuls of turmeric until the raw taste is taken away,
then mix with it two tablespoonfuls of ground mustard; add to this a cup
of salad and a cup of vinegar. Mix well together and pour over the
pickles. If there is not enough oil and vinegar to cover it, add equal
parts of each until the pickle is well covered.

This pickle is not to be cooked, but it is best to let it stand in the
sun for a number of days. If there is no sun, the warming oven would do.
It keeps indefinitely, and is very appetizing. It is fine for
sandwiches. A little in Spanish steak or curry adds much to the flavor.

[Illustration: CARRYING TIMBER IN RANGOON]

VIII.

Chutney.

Chutney is a sort of a combination pickle and preserve. It is usually
made rather sweetly and very hot, and is eaten with curry and rice. It
is, however, a fine relish with all kinds of meats. In India it is
usually made of the sliced green mango; but of course we haven't mangoes
here, so we have to use what we can get. Any tart fruit makes good
chutney.

75. Lemon Chutney.

Cut a pound of lemons in twelve bits each, and cook in vinegar and a
very little salt until the rinds are perfectly tender. Drain.

Dissolve a pound of sugar in a quart of vinegar; put in the lemons and
cook until the mixture becomes thick like jam. Then add a teaspoonful of
cayenne pepper (or less), two tablespoonfuls of minced ginger, two
tablespoonfuls of mustard seed, and a pound of raisins. Mix all together
and boil ten minutes longer.

76. Apple Chutney.

Boil together three pounds of sliced apples, two pounds of sugar, and a
quart of strong vinegar. When this begins to get like jam, add half a
pound of raisins, four teaspoonfuls of finely-minced garlic, two
tablespoonfuls of thinly-sliced green ginger, one teaspoonful of red
pepper, and one ounce of mustard seed. Let simmer a while, then bottle
and expose to the sun. Apricot chutney is delicious made the same way,