The century cook book

night. In the morning put in a sieve and drain; then take six large green peppers, six large onions, six or eight stalks of celery, and chop all fine, and put in a porcelain kettle with the chopped tomato ; put in with them two teaspoonfuls each of ground mustard, cinnamon and cloves; add a half teaspoonful of mace, two pounds of brown sugar, and enough vinegar to cover all. Simmer for two hours, stirring occasionally. Put up in glass or stone jars. Sweet Chow-Chow. One gallon cabbage, two quarts green tomatoes, one pint of onions, one-fourth cup green peppers; chop all fine and add one and one-half pounds of sugar, one tablespoon mustard, one tablespoon ginger, two tablespoons cloves, two tablespoons salt, three tablespoons cinnamon, or three or four sticks cinnamon. Put all in three quarts vinegar and boil until cabbage is tender. Mustard Pickles. Take two quarts small green cucumbers, two quarts of small green tomatoes, cut in halves or quarters; one quart of very small onions, two quarts of cauliflower, cut in small pieces. Let them stand over night in a weak brine, and in the morning cook each separately until tender. Put all together in a stone jar, and pour over them a mixture made as follows: Put on the fire one gallon of good cider vinegar, and let come to a boil; mix together one large cupful of flour, one pound of ground mustard, and three cupfuls of sugar; stir into the boiling vinegar, let it cook for two or three minutes; then pour the vegetables in the jar. These pickles will keep for a year. Green Tomato Pickles. Slice one-half bushel of green tomatoes as thin as possible, and let stand in strong salt and water for twenty-four hours; takeout carefully, and put in fresh cold water, and let stand for twelve hours; take out and drain ; put on more cold water, and let stand for twelve hours longer; take out and drain, and boil in fresh water until it is tender enough to cut easily with a fork or 164 Pickles and Preserves spoon; take out carefully, and drain once more. Make a syrup of one-half gallon of vinegar, eight pounds of nice brown sugar, one-half tablespoonful of every kind of spice, one tablespoonful of whole mustard seed. Let all boil together for ten minutes; then put in the tomatoes about a quart at a time, and boil for fifteen minutes; skim out carefully, and put in a stone jar; put more tomatoes in the vinegar, and proceed as before until all are cooked; then boil down the syrup a few minutes, and pour over the tomatoes. These pickles are delicious, and will keep for months. Ripe Tomato Pickles. Weigh off seven pounds of nice, firm, medium sized tomatoes; take off the skins by scalding; stick six or eight whole cloves in each one, and place in a jar. Put two quarts of good cider vinegar in a preserving kettle, add five pounds of nice brown sugar, a few sticks of cinnamon, and a tablespoonful of bruised ginger root; let all boil together for fifteen minutes; then pour boiling hot over the tomatoes; cover with a plate, and put a weight on to keep the fruit under the vinegar.