European Stars And Stripes (Newspaper) - October 25, 1986, Darmstadt, Hesse                                New York time. Pineapple Chutney 1 Large pineapple it cup unsalted butter or Margarine it Teaspoon crushed red Pepper flakes i Teaspoon cumin seeds dash Salt 1 Teaspoon turmeric dash ground Ginger % cup sugar grated Peel of 1 Lemon Peel and Core pineapple. Cut edible flesh into Winch cubes. Melt butter and stir in red Pepper Hakes and cumin. Add pineapple chunks Salt turmeric and Ginger. Cook Over medium heat stirring occasionally until liquid forms. Cover reduce heat and simmer mixture 1 hour stirring occasionally. Add sugar and Lemon Peel and simmer about 10 minutes longer uncovered until liquid in mixture becomes syrupy. Ladle into hot sterilized a pint or pint jars leaving about / Inch head space. Seal according to manufacturer s directions. Process in boiling water Bath 10 minutes. Makes about 2 pints. Gingered Fig Raisin Chutney 2 cups chopped dried figs 2 cups water 1 cup finely chopped onions sugar 1% cups White vinegar 1 Tablespoon peeled chopped Ginger 1 Teaspoon Curry powder 1 Click cinnamon m Teaspoon Salt a cups Golden Raisin Combine figs water onions and / cup sugar in i heavy Saucepan. Bring to boil reduce heat and simmer t until liquid is absorbed about 20 to 25 minutes. Mash i fills a bit with Back of spoon. I in separate Saucepan Combine vinegar Ginger f Tycus sugar Curry powder cinnamon stick and Salt. I simmer 5 minutes. Add raisins remove from heat and Ejon stand 5 minutes. Discard cinnamon stick and stir in Fig mixture. Add Mere sugar if desired. F Cook and stir Over medium heat until mixture is " ated through and thickens. Ladle into hot sterilized it jars leaving about Vii Inch head space. Seal cording to manufacturer s directions. A process in Bohling water Bath 10 minutes. Makes -"12 pints. Step by step by Pierre Franey new York times crafting Orange baskets at this time of year Orange baskets Are attractive receptacles Tor All kinds of fresh fruit they Are also fairly easy to carve and their simplicity May inspire the most casual Home Cook. Fill the baskets with blueberries raspberries strawberries and Orange sections. A dousing of grand Mariner or another favorite liqueur never hurts either. Make a thin incision with a paring knife around the circumference of the Orange precisely Between the Stem and Bottom. Be sure to Pierce Only the Rind and not the pulp. Insert the handle of a spoon under one lip of the incision and carefully run it along the inside of the Orange gently exerting pressure away from the pulp. Continue to rotate As you insert the handle deeper under the skin fur ther prying it away from the pulp. Rip the Orange and repeat this action. Carefully twist off the skin by turning the halves in opposite direction. Cut decorative triangles along the edges of both Orange baskets. They Are now ready for fitting. The stars and stripes i if