ENGLISH CHUTNEY

This may be made in large quantity, if desired. In that case increase the quantities given in the recipe in proper proportion. Chop a half pound of ripe red tomatoes and sprinkle them with a teaspoonful of salt; let them stand while four tart apples, six medium-size onions and a cupful of raisins are chopped fine and mixed with four tablespoons of mint leaves cut into minute pieces, then add the tomatoes; also two cupfuls of granulated sugar, two teaspoonfuls of dry mustard, and three cupfuls of vinegar which has been scalded and cooled. Stir thoroughly, and let the chutney stand two weeks before using it. The addition of the mint makes this chutney a very refreshing and piquant sauce.