- 1 onion
- 12 medium-sized ripe tomatoes
- 3 red peppers
- 2 cups vinegar
- 3 tbsps. sugar
- 1 tbsp. salt
- 2 tsps. cloves
- 2 tsps. allspice
- 2 tsps. grated nutmeg
Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of the ingredients and boil two hours. Put in jars while hot and seal well.
No. 112—ENGLISH CHOW CHOW.
For About 24 Pint Glasses.
- 1 qt. young cucumbers
- 2 qts. small white onions
- 2 qts. string beans
- 3 qts. green tomatoes
- 2 heads cauliflower
- 2 heads cabbage
- 1 oz. turmeric powder
- 6 red peppers
- 4 tbsps. mustard seed
- 2 tbsps. allspice
- ⅔ cup mustard
- 2 tbsps. celery seed
- 2 tbsps. whole cloves
- Vinegar
Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage through the food chopper. Mix all together and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot.
No. 113—CHILI SAUCE.
For About 18 Pint Glasses.
- 1 pk. ripe tomatoes
- 2 cups chopped celery
- 3 green peppers
- 3 onions
- 1 cup sugar
- 1 qt. vinegar
- ½ cup salt
- 2 ozs. mustard seed
Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill-glasses while hot and close up tight.