Pull the cauliflower into pieces, put into cold water with the salt, heat gradually and boil five minutes, then drain until dry. Put this into a glass jar. Boil the clove and mustard seed in the vinegar, and pour over the cauliflower, hot. Have it covered with vinegar. Seal while hot.
=Green Chopped Pickle, No. 1=
1 Peck of Green Tomatoes 6 Large Onions 4 Green Peppers 2 Red Peppers 2 Pounds of Brown Sugar 4 Bunches of Celery 3 Pints of Vinegar 2 Tablespoonfuls of Allspice 2 Tablespoonfuls of Whole Cloves 2 Sticks of Cinnamon
Put the tomatoes, onions and peppers through the meat-grinder, or chop fine, and sprinkle over them one cupful of salt. Let stand over night. In the morning drain off the water, put in the other ingredients and let come to the boiling point, then add one ten-cent bottle of horse-radish. Seal in jars having a glass top.
=Green Chopped Pickle, No. 2=
1 Peck of Green Tomatoes 2 Large Cauliflowers 1 Head of White Cabbage 3 Pounds of Sugar Vinegar 6 Red Peppers (Seeded) 5 Large Onions 1 Cupful of Salt 1/2 Ounce of White Mustard Seed 1/2 Ounce of Whole Cloves 1/2 Ounce of Celery Seed 1 Dessertspoonful of Ground Mace
Put through the meat-grinder, or chop, tomatoes, cauliflower, cabbage, onions, and peppers. Sprinkle over these one cupful of salt and let stand over night. In the morning drain off water, cover with vinegar, and add the other ingredients. Cook until tender.
=Chili Sauce, No. 1=
6 Ripe Tomatoes 1 Onion 4 Green Peppers 1 Tablespoonful of Sugar 1 Tablespoonful of Salt 1 1/2 Cupfuls of Vinegar
Chop, or put through the meat-grinder, tomatoes, peppers and onions, add sugar, salt and vinegar. Boil one hour and seal in jars.