The household cook book

PICKLED TURNIPS.— Wash them, but do not break the skin or the juice will escape; boil them, and when done, pare, cut in slices ^ inch thick, and pour on spiced vinegar boiling hot. They are best eaten when new. PICKLED WALNUTS OR BUTTERNUTS— Gather them when young enough to be pierced readily with a pin; put them in strong brine, and leave them 7 days, changing it every other day; then take them out, wipe dry, and pierce them with a large needle in a number of places; cover them for 8 hours, or over night, with cold water; then drain, and put in jars. Take enough cider vinegar to cover, and to each gallon allow 12 blades mace, 1 cup sugar, 36 black peppercorns, 36 cloves, and 1 tablespoon allspice; boil 5 minutes and pour hot on the nuts; repeat twice, 3 days apart, and tie up. ORNAMENTAL PICKLE — Take red beets, cook until tender, then peel and cut into dice, put in jars and cover with vinegar spiced to taste. Boil eggs 25 minutes, then drop into cold water; when cold, shell and put in with the pickles. FRENCH PICKLES.— Take 1 peck of green tomatoes, 1 medium-sized cabbage, 6 large onions, 6 large peppers; chop all very fine, but let the tomatoes drain through a colander before adding the rest. Add 1 cup white mustard seed, 2 lbs. brown sugar, 1 gallon strong vinegar, 2 tablespoons cinnamon, 1 tablespoon each of allspice, cloves and black pepper and ^ cup salt; cook ^ hour and put into a jar. RUSSIA PICKLES — Take 2 gallons cabbage coarsely chopped, 12 onions, 4 quarts green tomatoes chopped together, 6 green peppers, 1 oz. pepper berry, 1 oz. celery seed, ^ lb. white mustard-seed, 1^ lbs. sugar, ^ gill salt, 4 quarts vinegar; boil all together until the cabbage and tomatoes are tender; 'then add ^ oz. turmeric. Can while hot. CHILI SAUCE. — Take 18 large tomatoes (not too ripe), 1 green pepper, 3 onions; chop fine and add 2 tablespoons of salt, ^ cup sugar, 2 cups vinegar, 1 teaspoon each of cloves, nutmeg, cinnamon and allspice; boil 2 hours and put in cans. CHOW CHOW — Take 2 large heads of cauliflower, 2 quarts green peppers, 8 quarts green cucumbers, 3 quarts green tomatoes, 2 quarts small onions; slice about ^ inch thick, and sprinkle with salt in alternate layers of tomatoes, onions and cucumbers; boil the cauliflowers about 5 minutes; let them stand over night, then strain all carefully and free from water. Then place in jars and make a seasoning as follows: Take 1 lb. mustard, ^ lb. mustard seed, | lb. whole allspice, ^ lb. whole black pepper, 2 cups brine, 1 gallon vinegar, 1 tablespoon curry powder; boil strongly 15 minutes, and pour over the vegetables. If too thick, add vinegar. Mix the mustard with vinegar, and tie the spices all together in a muslin bag; they should all boil with the vinegar. Chow Chow No. 2 — Take equal amounts of green tomatoes and cabbage, ^ the amount of onions, or less if preferred, and 1 or 2 green peppers; chop all together fine; then season with plenty of salt, a red pepper cut fine after removing the seeds, black pepper and a little white mustard-seed. Mix the spices well through the mass, pack in jars or bottles, and pour on cold vinegar. Keep it cool. It will be ready for use in a few days, will keep several weeks, and can be made thus without cooking.