TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage, fifteen onions, twenty-five ripe cucumbers, one pint of grated horseradish, one-half pound of white mustard seed, one ounce of celery seed, one-half teacup each of ground pepper, turmeric, and cinnamon. Cut tomatoes, cabbage, onions, and cucumbers in small pieces, and salt over night. In the morning, drain off the brine; put on vinegar and water, half and half; let stand twenty-four hours; drain again; put in the spices. Boil two gallons of vinegar with three pounds of brown sugar; pour over while hot; do this three mornings; then add one-half pound of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.—Two gallons of good cider vinegar, five pounds of brown sugar, five cents worth of turmeric, five cents worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a tablespoon of whole cloves, and the same of stick cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and one hundred small cucumber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil down. Cover top of jar with a cloth before setting away.