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Classic
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page 226
with the vinegar, pour over cucumbers, and seal up in bottles.--Mrs. Ada Estelle
Bever.
CHOW CHOW.
One peck of green tomatoes, half peck string beans, quarter peck of small white
onions, quarter pint green peppers mixed, two large heads cabbage, four
table-spoons white mustard seed, two of white or black cloves, two of celery
seed, two of allspice, one small box yellow mustard, pound brown sugar, ounce of
turmeric; slice the tomatoes and let stand over night in brine that will bear an
egg; then squeeze out brine, chop cabbage, onions and beans, chop tomatoes
separately, mix with the spices, put all in porcelain kettle, cover with
vinegar, and boil three hours.--Miss Lou Browne, Washington City.
CAULIFLOWER PICKLES.
Choose such as are fine and of full size, cut away all the leaves, and pull away
the flowers by bunches; steep in brine two days, drain, put in bottles with
whole black pepper, allspice, and stick cinnamon; boil vinegar, and with it mix
mustard smoothly, a little at a time and just thick enough to run into the jars;
pour over the cold cauliflower and seal while hot.--Mrs. Col. W. P. Reid,
Delaware.
CUCUMBER PICKLES.
Wash cucumbers that have been in brine, put in a porcelain kettle, cut in two if
large, pour boiling water over them; boil fifteen minutes, drain off water and
replace with fresh boiling water, and repeat twice; drain, and pour over them
boiling hot vinegar to which has been added one-third its quantity of sugar; let
remain two or three days, pour off, and add equal parts vinegar and sugar,
boiling hot.--Mrs. Samuel Woods, Milford Center.
CUCUMBER PICKLES.
Cover the bottom of cask with common salt; gather the cucumbers every other day,
early in the morning or late in the evening, as it does not injure the vines so
much then as in the heat of the day; cut the cucumbers with a short piece of the
stem on, carefully laying them in a basket or pail so as not to bruise; pour
cold water over and rinse, being careful not to rub off the little black briers,
or in any way to bruise them, as that is the secret of keeping them
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