CHOW-CHOW PICKLES
Have four large cabbage-heads, one peck of green tomatoes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine, mix in two handfuls of salt, tie in a strong cheesecloth bag, and drain over night; next morning add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar. Put in a preserving-kettle, cover with cider vinegar, put over fire, and cook slowly till the pickles are tender, but not till they lose form. If needed, add more vinegar while cooking.
Mrs. I. Lesser