2 pints strong vinegar.
2 tablespoonfuls black pepper.
2 tablespoonfuls of allspice.
2 tablespoonfuls of celery-seed.
½ pint mustard-seed.
1 tablespoonful ground mustard.
The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.—Mrs. J. H. F.
Chow-Chow.
The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of:
¼ peck green tomatoes.