CHOW CHOW.
225. Three cabbages,
Twenty-five peppers,
Half a pint of mustard seed,
Three sticks of horse-radish, chipped.
Cut the cabbages as for slaw; chop the peppers very fine. Put in a jar a layer of cabbage, a very little salt, then a layer of peppers, sprinkle over this some horse-radish and mustard seed, and so on, till all is in, then fill up the jars with cold vinegar, in every quart of which dissolve two ounces of sugar.
This is very good with hot or cold meat.
PICKLED WALNUTS.
226. Rub your walnuts well with a coarse towel, and lay them for two weeks in salt and water strong enough to float an egg.
Drain them, and put them in your kettle, with fresh water enough to cover them, and let them stand twelve hours, where they will keep hot, but not boil.
To one hundred walnuts take one gallon of the best vinegar, one ounce of pepper, one ounce of cloves, half an ounce of mace, half an ounce of nutmeg, four ounces of ginger. Break the ginger and nutmegs in pieces, bruise the pepper a little, and put the spices into the vinegar just before it boils. Let it boil five minutes; pour it out, cover it closely, and stand it away to get cold.
Place the walnuts in your jars, and strew over them about four ounces of mustard seed, pounded and sifted, then pour the spiced vinegar over and cover them closely.