Boston Cooking-School cook book

1 quart tiny white onions 2 green peppers, thinly sliced 1 quart small cucumbers Boiling water 2 heads cauliflower, separated Salt into flowerets Cover vegetables with boiling water and salt, allowing 114 cups salt to 2 quarts boiling water. Let stand overnight. Drain thoroughly, add water and salt as before, bring to boiling point, simmer until vegetables are soft. Drain thoroughly and add to dressing and simmer 10 minutes. Dressing. 6 tablespoons mustard % cup sugar 3 tablespoons flour 4 cup cold vinegar 1 tablespoon curry powder 21% cups hot vinegar Moisten dry ingredients to paste with cold vinegar. Add hot vinegar. Cook over hot water, stirring constantly until thick. PETERSHAM CHOWCHOW 2 quarts green tomatoes 3 quarts water 1 bunch celery 1 cup flour 6 green peppers 8 tablespoons mustard 1 quart button onions 1 tablespoon turmeric 1 cauliflower 1 cup sugar 1% cups salt 5 cups vinegar Wipe tomatoes and cut in eighths. Scrape celery and cut in 34-inch slices, crosswise. Wipe peppers and cut in pieces. Peel onions, separate cauliflower in flowerets, cover with boiling water, boil 3 minutes, and drain. Mix tomatoes, celery, peppers, onions, and cauliflower and pour over brine made of salt and water. Let stand overnight. Bring to boiling point in the same brine and boil until vegetables are tender. Drain. Mix flour, mustard, and turmeric and add cold vinegar slowly to make a smooth paste; then add sugar and remaining vinegar. Cook over hot water until mixture thickens, stirring constantly at first and afterwards occasionally. Add drained vegetables to mixture. Cook until well heated. CHOPPED PICKLES 4 quarts chopped green tomatoes 3 teaspoons allspice 34 cup salt 3 teaspoons cloves 2 teaspoons pepper 4 cup white mustard seed 3 teaspoons mustard 4 green peppers, sliced 3 teaspoons cinnamon 2 chopped onions 2 quarts vinegar Add salt to tomatoes, cover, let stand 24 hours. Drain. Add spices to vinegar, heat to boiling point, add tomatoes, peppers, and onions, bring to boiling point, and cook 15 minutes after boiling point is reached. Store in stone or glass jar in cool place. SPANISH PICKLES 1 peck green tomatoes, Vg ounce peppercorns thinly sliced 44 cup brown mustard seed 4 onions, thinly sliced 1 pound brown sugar 1 cup salt 4 green peppers, finely Y4 ounce cloves chopped 14 ounce allspice berries Cider vinegar Sprinkle alternate layers of tomatoes and onions with salt and let stand overnight. Drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling point and boil 4 hour. DUTCH SALAD 1 quart green tomatoes 1 small white cabbage VY cup salt 2 cauliflowers 2 quarts small pickling 9 green peppers cucumbers Boiling water 1 quart small onions 3 tablespoons salt Dutch Dressing Wipe and thinly slice tomatoes. Arrange in layers, sprinkling each with salt, cover, and let stand overnight. Drain thoroughly and chop. Put in a preserving kettle and add cucumbers chopped, cabbage chopped, cauliflowers separated into flowerets, and chopped peppers (from which seeds have been removed). Add boiling water just to cover vegetables and salt. Bring to boiling point and let simmer until vegetables are tender; drain. Pour over Dutch Dressing and let simmer 15 minutes. Cool and store in jars. Dutch Dressing. Mix 2 cups brown sugar, 1 cup bread flour, 4g cup mustard, 14% tablespoons salt, and 21% tablespoons turmeric. Add gradually, while stirring constantly, 2 quarts hot vinegar. Bring to boiling point and boil until mixture thickens, If desired, add 14 cup ground horse-radish. PICKLED ONIONS