Around-the-world cook book

Chop the peppers and onions, grate the horseradish, add the spices, sugar, and vinegar, also a pint of water, and let it boil for 1 hour. GREEN TOMATO AND ONION PICKLE Green tomatoes, 1 peck. Onions, 24, large. Salt, % pint. White mustard seed, % pound, ' Ground black pepper, ^ pound, • Ground cloves, 1 ounce. Ground cinnamon, 1 ounce. Mace, 1 ounce. Mustard, % pound, Strong vinegar. Grated nutmeg, %. Cut the tomatoes and onions into thin slices, and strew the salt among them and let them stand for 24 hours. Drain off the water that has formed, and then place in the kettle, a layer of onions, then a layer of tomatoes, then a layer of the spices that have been mixed together. Cover all with strong vinegar, and simmer over a slow fire for 3 hours. TOMATO PICKLE Tomatoes, 1 peck. Onions, % peck. Cabbage, 1 large head. Peppers, chopped fine, 12, Sugar, 1 cup. Salt, 1 cup. Ground allspice, 1 tablespoon. Ground cloves, 1 tablespoon, AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Ground mustard seed, 1 tablespoon, Celery seed, 1 ounce, Turmeric, 1 ounce. Chop all the vegetables together, sprinkle well with salt, and let them remain overnight. Drain, and then place in the kettle; cover all with vinegar, and boil for 1 hour or more. CHILLI SAUCE, NO. 1 Tomatoes, large, ripe and peeled, 12, Onions, large, 2, Green peppers, large, 4, Salt, 1 tablespoon. Sugar, 1 tablespoon, Vinegar, 2 cups. Chop the tomatoes, onions, and peppers fine, and place all on the stove to simmer for about 4 hours. CHILLI SAUCE, NO. 2 Ripe tomatoes, 24, White onions, 4, Green peppers, 4, Sugar, 1 teacup, Salt, 4 tablespoons. Ground cinnamon, 1 tablespoon, Ground cloves, I/2 tablespoon. Allspice, ground, % tablespoon, Vinegar, 2 pints. Peel the tomatoes and onions, chop fine the vegetables, add the spices, salt and sugar, place in a kettle, pour over the vinegar, and let boil slowly for 3 or 4 hours. MUSTARD PICKLE Cucumbers, sliced, 1 quart, Green tomatoes, sliced, 1 quart, Small onions, 1 quart, Cauliflower, large, 1, Green peppers, chopped fine, 4, Salt, 1 pint, Flour, 1 cup, Ground mustard, 6 tablespoons, Turmeric, 1 tablespoon, Vinegar, 2 quarts, Sugar, 1 cup. Slice the tomatoes and cucumbers, divide the cauliflower into flowerets, and chop the peppers fine. Leave the small onions whole. Make the brine of 4 quarts of water and 1 pint of salt, and pour it over the vegetables mixed, and let it soak for 24 hours. Heat it just enough to scald, and turn all into a colander to drain. Mix the flour, mustard, and turmeric with enough cold vinegar to make a smooth paste, add to it the cup of sugar, and enough niore vinegar to make 2 quarts in all. Boil the mixture till it thickens and is smooth, then add the vegetables, and cook till heated well all through. RED PICCALILLI Tomatoes, 1 peck, Salt, 1 cup. Onions, chopped fine, 10, Red peppers, large and chopped fine, 6, AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Chilli peppers, chopped, 6 or 7, Grated horseradish, 1 cup, Whole allspice, 2 tablespoons. Cinnamon (whole), 2 sticks, Whole cloves, 1 tablespoon, Sugar, 1% cups. Vinegar.