Twentieth century home cook book

added to the pickles, and any vegetables may be added to or omitted, if you keep the proportions correct. The vinegar must cover the whole completely, and it is a good plan to place a follower in the jar, to keep the chow-chow submerged. Chow-chow may be made by salting, draining, cutting into proper pieces and then scalding the vegetables in weak brine, Packing and pouring over the dressing or pickle. Small martynias, nasturtiums, okra, Chili pepper, very young radish pods, or anything of the like kind add to the value — because to the variety — of chow-chow, but according to the addition of Chili pepper, omit the mango pepper. Tomato ChoW-Chow. — Slice one peck of green tomatoes, six green peppers, one onion, strewing a cup of tine salt over them. After standing one night, turn off the water. Put them in a preserving kettle, with vinegar enough to cover them, add one cup of sugar, one cup of grated horseradish, one tablespoon of whole cloves, one of ground cinnamon. Stew slowly until perfectly soft. Imitation Chutney. — Indian chutney is a compound of mangoes. Chillies and lime-juice, with some portion of other native fruits, such as tamarinds, etc., the flavor being heightened by garlic. For family use the following recipe will be found suitable: Chillies, one pound to one and a half pounds; apples, one pound; red tamarinds, two pounds; sugar candy, one pound; fresh ginger-root, one pound; garlic, one-half pound to three-fourths of a pound; sultana I'aisins, one and a half pound; fine salt, one pound; distilled vinegar, five bottles. The Chillies are to be soaked for an hour in the vinegar, and the whole ground with a stone and muller to a paste. Another recipe which may be depended upon for making an excellent chutney is as follows: One pound salt; one jDOund mustard-seed; one pound stoned raisins; one pound brown sugar; twelve ounces garlic; six ounces cayenne pepper; two quarts unripe gooseberries, and two quarts best vinegar. The mustard-seed should be gently dried and bruised, and the sugar made into a syrup with a pint of the vinegar; the gooseberries dried and boiled in a quart of the vinegar; the garlic to be well bruised in a mortar. When cold, gradually mix the whole in a mortar, and with' the remaining vinegar thoroughly amalgamate them. To be tied down close; the longer kept the better. VIII. Piccalilli. This is simply mixed pickle, chopped. It may be fairly cooked, or'better, only scalded. Here is a good recipe : To a peck of green tomatoes, sliced thin, add a pint of salt. Cover with cold water and let them stand twenty-four hours. Then chop fine one head of cabbage, six onions (or not as you please) and twelve sweet peppers. Cover with scalding vinegar and drain through a sieve. Pack the mixture in a jar, mix with vinegar enough to cover the whole ; add a tablespoonful each of cloves and allspice, two ounces of white mustard-seed and a pint of molasses. Let the whole come to a boil and add the vegetables, either hot or cold, preferably cold. Mixed Pickles. — Every suitable vegetable, even melon cut in pretty shapes, may be used. All small things, like cucumbers, onions, martynia, radish pods — all