The Landmarks club cook book

Eight quarts of ripe tomatos peeled, three cups of chopped red chiles, three cups chopped onions, two cups sugar, one cup salt, three teaspoons each cloves, cinnamon and ginger, two teaspoons nutmeg, il/2 quarts vinegar. Boil three hours ; bottle and seal. Carrie E. Coleman. CHOW-CHOW. One peck green tomatos chopped fine; sprinkle over it one cup of salt. Let stand all night. Cut fine four green peppers and two onions ; add two tablespoons whole cloves, same of all- spice and stick cinnamon, two ounces mustard seed, one tea- cup salt. Chop two cabbages, two cauliflowers ; boil them in little vinegar twenty minutes, then add all together and boil five minutes. Strain off vinegar, cover with fresh cold vine- gar ; add one ounce celery seed. Mrs. Capen. CHOW-CHOW. Said to be equal to Cross & Blackwell's. One quart tiny cucumbers, one quart tiny white onions, two heads cauliflower, two green peppers sliced. Put in brine for twenty-four hours, then scald in brine. To three quarts vin- egar add six tablespoonfuls mustard, three tablespoonfuls flour, one tablespoonful curry powder, half cup sugar or more. Mix mustard, flour, curry powder and sugar together and wet with vinegar to prevent lumping. Stir this into the boiling vinegar and cook until it thickens ; then pour over the pickles. Put in glass jars. Mrs. Knoll. CHOW-CHOW. One quart small white onions, two quarts cucumbers (one quart small and one quart large) cut into pieces. Two quarts of green tomatos cut into quarters, one large or two small cau- 202 LANDMARKS CLUB COOK BOOK. liflowers picked in pieces, six green peppers cut in round pieces, one bunch of celery. Put in salt water twenty-four hours ; then scald in same water and drain. Mary Okby Knight. PASTE FOR CHOW-CHOW. Six tablespoonfuls mustard, one tablespoonful turmeric, half cup brown sugar, one cup flour. Stir to paste with a little cold vinegar. Then stir the paste in two quarts of boiling vinegar until smooth. Pour over the chow-chow and stir until well mixed. Mary Okey Knight. CHUTNEY. Twenty-four large ripe tomatos, four large onions, ten small green chile peppers, half pound seeded raisins, two cups gran- ulated sugar, 3^2 cups vinegar, two ounces ginger root, four tablespoons salt, cinnamon and cloves to taste. Cook all to- gether 3*4 hours Mrs. Robert Jones, Santa Monica. chutney (bengal). One pound brown sugar, half pound mustard seed, half pound salt, quarter garlic, quarter onions, quarter ground gin- ger, half pound raisins stoned and chopped fine, one ounce cayenne pepper, three pints vinegar, thirteen large apples, seven large ripe tomatos, quarter ounce turmeric, two ounces ground mustard. Poil in the vinegar the mustard in a muslin bag. Apples, onions and garlic chop fine, mix all well together, put through a colander and boil in the vinegar. Mrs. B. C. Shepard. CHUTNEY. Two pounds of raisins, two pounds of sugar, two pounds of tamarinds, two bottles of vinegar, or enough to mix with all the ingredients, moist ; one-third of a pound long, green chile peppers ; one-fourth pound salt, one- fourth pound pre- served ginger, one-eighth pound black pepper, one-third pound garlic, or less, to suit taste. Put tamarinds in the vine- gar, strain through an open cloth or sieve. Stone raisins, chop half very fine, cut the remainder in halves; chop green pep- PICKLES, CATSUPS AND RELISHES. 203