Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

TO PICKLE TOMATOES. Take the round, smooth green tomatoes, put them in salt and water, cover the vessel and put them over the fire to scald; that is, to let the water become boiling hot; then set the kettle off; take them from the pot into a basin of cold water; add enough cold vinegar to cover them, put whole pepper and mustard seed; when the tomatoes are cold take them from the water, cut each in two across, shake cut the seeds and wipe the inside dry with a cloth, then pot them into glass jars, and cover with the vinegar; cork them close, or with a close-fitting tin cover. RIPE TOMATO PICKLES, To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar; boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cloves and cinnamon. CHOPPED PICKLE. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morning drain well. Add half a pound of mustard seed, two tablespoonfuls of ground allspice, two of ground cloves and one cupful of grated horseradish. Pour over it three quarts of boiling vinegar. Mother's Cook Book. CHOW CHOW. One peck of green tomatoes, half peek string beans, quarter peek small white onions, quarter pint green and red peppers mixed, two large heads cabbage, four tablespoons white mustard seed, two of white or black cloves, two of celery seed, two of allspice, one small box yellow mustard, pound brown sngar, one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze ont brine, chop cabbage, onions and beans; chop tomatoes separately, mix with the spices, put all in porcelain kettle, cover with vinegar and boil three hoars. PICCALILLI. One peok of green tomatoes; (if the flavor of onions is desired, take eight, bat it is very nice without any) ; four green peppers; slice all, and put in layers, sprinkle on one cap of salt, and let them remain over night; in the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar; add one cup of sugar, a tablespoon of each kind of spiee; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. PICKLED WALNUTS (Very Good). One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ounce of braised ginger. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (four pounds of salt to each gallon of Water), into which put the walnuts, letting them remain nine days, and changing the brine every -A Mother's Cook Book. 147 third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in two or three days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient Tinegar to cover them, for ten minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in dry place. They will be fit for use in a month, and will keep good two or three years. GREEN TOMATO PICKLE. One peck green tomatoes sliced, six large onions sliced, one teacup of salt over both; mix thoroughly and let it remain over night; pour off liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor away; take three quarts of vinegar, two pounds of sugar, two tablespoons each of allspice, cloves, cinnamon, ginger, and mustard, and twelve green peppers chopped fine; boil from one to two hours. Put away in a stone crock. CHILI SAUCE.