Farm and home cook book and housekeeper's assistant

To 12 cups cut sweet corn, add 12 cups chopped cabbage, 1 cup chopped celery and 1 cup chopped onions. Boil all .^., ^^ai^^^ifff 'm — : — -7—^ > - -^, ^ ■^^fg^^^ *r. 'FILLER" CURRANTS GROWN IN NEW YORK. PRIZE PEACHES FROM MICHIGAN PRIZE WINNING APPLES FROM PENNSYLVANIA. KEIFFER PEARS GROWN IN MISSOURI. OLIVES AND CHOW-CHOW 257 together in slightly salted water until tender and then drain, after which mix with a dressing prepared as follows: To 1 cup sugar add 1 tablesp each mustard, salt and turmeric, and 2 heaping tablesp flour. Mix to a paste with a little cold vinegar, then add the balance of 2 qts vinegar. Two peppers sliced in rings can also be added if liked. Boil this dressing until it thickens and the flour is done. Mix the vegetables with it and can while hot. — [Mrs. M. Z. P., Wash. Pickled Olives To 6 gals green olives allow 1 lb each of concentrated lye and salt, dissolve in 6 gals water, and soak the olives in this solution for 2 days, then drain and replace with a fresh solution made the same as before, and soak for 2 days more, after which drain the olives and immerse them in pure water from 5 to 8 days, according to the bitterness of the olives, changing the water every day. Finally put them in a brine made by dissolving 3 lbs salt in 4 '^^ gals water. They will keep this way for one season in a keg, but if wanted for long storage, they should be bottled and sealed. — [Mrs. C. E. G., Ariz. Old Virginia Chow-Chow Chop fine 8 qts green tomatoes, 3 small heads cabbage, 6 large onions, 6 ripe peppers and 6 green peppers, sprinkle with salt, and let stand 24 hours, then drain thoroughly and add 3 qts good cider vinegar and 1 1/^ lbs brown sugar. Boil all together 1 hour, then add 8 qts ripe tomatoes, 3 heads finely chopped celery and 1 pt horseradish and boil 15 minutes longer, after which add 1 tablesp each cloves and mustard, 2 tablesp each white mustard seed, allspice and ginger. Use the ground spices, mix all together thoroughly, and when done put up in jars and seal. — [Mrs. F. E. T., Cal. India Relish Trim and cut fine 2 heads cauliflower, 2 heads cabbage, 12 onions, 12 large green cucumbers and 6 green peppers. Measure and for each pt chopped vegetables, add 1 pt chopped green tomatoes. Mix well, put in a large stone jar, cover with a weak brine, and let stand over night. Next morning drain thoroughly, put in a granite vessel, cover with good cider vinegar, and add 1 lb brown sugar, i^ cup white mustard seed, and about a handful of mixed spices tied up in a small cheese cloth bag. Boil about 3 hours, then turn into glass jars and seal while hot. — [Mrs. M. A. C, Wash. Pickled Berries \ Put 6 qts strawberries or any other berries into a stone jar ! in layers, sprinkling each layer with cinnamon and cloves. \ When the jar is full, pour over the berries a syrup made by t boiling together 1 pt vinegar and 3 pts sugar. Let stand 24 ' hours, pour off the syrup, boil again and pour over the berries. | Let stand over night and then boil the berries and syrup | together slowly for 20 minutes, pour into jars and seal. — [L. i E. B., Ind. j Sweet Plum Pickles ?