The Monmouth Baptist ladies' cook book

CHOW CHOW. Mrs. Mary Vorhees, Friend, Neb. One quart each of onions, green tomatoes, cabbage or cauliflower, chopped coarsely. Drain off the liquor after chopping, and soak in water slightly salted, over night, the next morning cook in the salted water until somewhat tender. Then thoroughly drain and add six green peppers and a quart of chopped pickles, mix thoroughly and put in a jar. Boil one quart vinegar, one teacup of sugar, take one tablespoon of flour, one teaspoon of ground mustard, one tablespoon of turmeric add a little of the cold vinegar, stir carefully and pour it into the boiling vinegar, and let boil until it thickens slightly. Pour over the pickles. CHOW CHOW PICKLE. Mrs. Don E. Gayer. Six large cucumbers, cut up ; one quart of small cucumbers, two quarts little silver onions, three heads of cauliflower, broken in small pieces ; one quart green string beans, cut up; eight green tomatoes (sliced), four green bell peppers chopped fine, three red bell peppers chopped fine, two tablespoons curry powder, one-half tablespoon celery seed, one-half ounce turmeric, one-half pound (scant) Coleman's mustard,, one-half cup of flour, two cups sugar, one gallon of cider vinegar. Put all the vegetables in strong salt water and let stand over night. Drain in the morning and bring to a boiling point. Mix other ingredients in a little cold vinegar and boil fifteen minutes, pour this over pickle mixture, let boil up well, put in glass jars and seal CHOW CHOW. Mrs. John Stoecks. For two gallons of mixed pickles. One-fourth peck of green tomatoes, sliced; one-fourth peck of white onions, quartered ; one hundred little green cucumbers, two heads of cauliflower, three green peppers, chopped. Put this all in salt water for twenty-four hours. Then scald in salt water and drain. To one gallon cider vinegar add one-fourth pound of white mustard, one cup flour, one and one-half cups brown sugar, ten cents worth of turmeric, one ounce ground cloves, one ounce of celery seed. Stir mustard and flour with a little cold vinegar and add to the rest of the vinegar while boiling. Stir all together and boil five minutes and mix with pickles. MAY'S CHOW CHOW. Mrs. Will Warren. Two quarts, green cucumbers, one quart each onions, green tomatoes and cauliflower, all cut in pieces. Let stand in salt water over night, drain and scald in weak vinegar. Drain again. Make paste of six tablespoons turmeric, one and one-half cups sugar, one cup each flour, two cups vinegar. Boil and pour over pickles. CUCUMBER PICKLES. Mrs. Georgia Bell, Lincoln, Neb. To one hundred and twenty-five medium sized cucumbers, take one gallon of best vinegar, five cents worth each of white and black mustard seed, whole black pepper, dried ginger root, garlic (if desired), two tablespoons mustard, one cup of salt. Stir three times each day for nine days. CUCUMBER CATSUP. Mrs. William Mitchell. Three dozen cucumbers, one and a half dozen onions chopped fine, three-fourths cup of salt sprinkled over them. Put in a colander with a weight on top drain over night. Add one teacup white mustard seed one-half teacup ground black pepper, mix well and put in bottles two-thirds full and fill to the top with good cold cider vinegar. Seal like any other catsup.