Chow-chow. — Cut up and mix to-
gether a half-peck of green tomatoes,
fifteen onions, twenty-five medium-
sized cucumbers, and two cabbages.
Put this in layers in a crock with
layers of salt between, and let it stand
overnight. Then drain off the brine
and throw it away, and cover the pickle
with vinegar and water, half and half,
and let it again stand overnight. The
next day drain off this mixture and
pour over it a gallon and a half of
scalding-hot vinegar which has just
been boiled for three minutes with a
pint of grated horseradish, Yz lb. of
mustard - seed, I oz. of celery seed✪ Chow-chow,
and a half-cupful each of pepper,
turmeric, ground cinnamon, and 4
lbs. of sugar. Let this stand till
perfectly cold, and then mix all
thoroughly with Yz lb. of ground
mustard and a cupful of salad oil,
and put in jars at once. This is an
excellent garnish for cold meats.
Another way : — One dozen large
cucumbers, sliced ; two dozen tiny little
cucumbers ; three-quarters of a peck
of green tomatoes, sliced ; one head
of cauliflower, cut into small sprigs ;
twelve large red peppers and one
green one, sliced, after their seeds
have been extracted ; a quart of small
white onions, peeled ; one pint of
smallest red peppers. Sprinkle a pint
and a half of salt over the above-
mentioned vegetables, and let them
stand so overnight. In the morning
drain them well ; then add 1 oz. of
mace, 1 oz. of white mustard - seed,
/4 oz. of cloves, 1 oz. of celery seed,
I oz. of turmeric, three table-spoonfuls
of ground mustard, with a large
piece of horseradish cut up. Empty
251
Chutney, Indian
PIES, ETC
Pastry
all into a large preserving-kettle, cov-
er well with vinegar, and boil half an
hour, or until tender.
Chutney, Indian. — Boil together a
pint of good vinegar with x/z lb. of
sour, unripe apples, peeled, cored,
and quartered. When pulped and
cool, add, first pounding them sepa-
rately in a mortar and afterwards to-
gether, the following ingredients : 4
ozs. of stoned raisins, 8 ozs. of brown
sugar, 2 ozs. of garlic, and 2 ozs.
of mustard-seed ; mix these well with
2 ozs. of powdered ginger, the same
of salt, and I oz. of cayenne. Put the
mixture into an earthenware jar,
and set the jar in a warm corner by
the fire until next morning, when
the chutney may be put into small
jars and tied down. It will keep
good a year or two.
PIES, TARTS, ETC.
Pastry. — In making pastry the
flour should be well sifted, and the
butter carefully washed, so as to free
it from salt. For very rich crust 1 lb.
of butter to the same quantity of flour
is the rule. No pie-crust, no matter
how carefully prepared and nice the
ingredients, will be as light as it
should be if mixed in a warm room.
As little time should elapse between
mixing and baking the crust as pos-
sible, and after baking set it in a cool,
dry place. Use ice-water for mixing.
Mix the salt, flour, and water to-
gether with a knife until the dough
will adhere, but not stick, to the board.
Knead well until it seems free from
lumps, then make a cake of it, and
just in the middle put the butter, which
should be in a round ball ; bring the
dough up all around it, and let it cover
the butter on top, too; then with the
rolling-pin roll from you until you
have a long, narrow roll ; take the end
farthest from you, and lay it over on
the roll about the length of your fin-
ger ; then take hold of this fold and
make another, not by turning it over✪ Pastry
Page 281 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Chow-chow. — Cut up and mix to-
gether a half-peck of green tomatoes,
fifteen onions, twenty-five medium-
sized cucumbers, and two cabbages.
Put this in layers in a crock with
layers of salt between, and let it stand
overnight. Then drain off the brine
and throw it away, and cover the pickle
with vinegar and water, half and half,
and let it again stand overnight. The
next day drain off this mixture and
pour over it a gallon and a half of
scalding-hot vinegar which has just
been boiled for three minutes with a
pint of grated horseradish, Yz lb. of
mustard - seed, I oz. of celery seed,
and a half-cupful each of pepper,
turmeric, ground cinnamon, and 4
lbs. of sugar. Let this stand till
perfectly cold, and then mix all
thoroughly with Yz lb. of ground
mustard and a cupful of salad oil,
and put in jars at once. This is an
excellent garnish for cold meats.
Another way : — One dozen large
cucumbers, sliced ; two dozen tiny little
cucumbers ; three-quarters of a peck
of green tomatoes, sliced ; one head
of cauliflower, cut into small sprigs ;
twelve large red peppers and one
green one, sliced, after their seeds
have been extracted ; a quart of small
white onions, peeled ; one pint of
smallest red peppers. Sprinkle a pint
and a half of salt over the above-
mentioned vegetables, and let them
stand so overnight. In the morning
drain them well ; then add 1 oz. of
mace, 1 oz. of white mustard - seed,
/4 oz. of cloves, 1 oz. of celery seed,
I oz. of turmeric, three table-spoonfuls
of ground mustard, with a large
piece of horseradish cut up. Empty
251
Chutney, Indian
PIES, ETC
Pastry
all into a large preserving-kettle, cov-
er well with vinegar, and boil half an
hour, or until tender.
Chutney, Indian. — Boil together a
pint of good vinegar with x/z lb. of
sour, unripe apples, peeled, cored,
and quartered. When pulped and
cool, add, first pounding them sepa-
rately in a mortar and afterwards to-
gether, the following ingredients : 4
ozs. of stoned raisins, 8 ozs. of brown
sugar, 2 ozs. of garlic, and 2 ozs.
of mustard-seed ; mix these well with
2 ozs. of powdered ginger, the same
of salt, and I oz. of cayenne. Put the
mixture into an earthenware jar,
and set the jar in a warm corner by
the fire until next morning, when
the chutney may be put into small
jars and tied down. It will keep
good a year or two.
PIES, TARTS, ETC.
Pastry. — In making pastry the
flour should be well sifted, and the
butter carefully washed, so as to free
it from salt. For very rich crust 1 lb.
of butter to the same quantity of flour
is the rule. No pie-crust, no matter
how carefully prepared and nice the
ingredients, will be as light as it
should be if mixed in a warm room.
As little time should elapse between
mixing and baking the crust as pos-
sible, and after baking set it in a cool,
dry place. Use ice-water for mixing.
Mix the salt, flour, and water to-
gether with a knife until the dough
will adhere, but not stick, to the board.
Knead well until it seems free from
lumps, then make a cake of it, and
just in the middle put the butter, which
should be in a round ball ; bring the
dough up all around it, and let it cover
the butter on top, too; then with the
rolling-pin roll from you until you
have a long, narrow roll ; take the end
farthest from you, and lay it over on
the roll about the length of your fin-
ger ; then take hold of this fold and
make another, not by turning it over