New Delineator recipes.

I quart chopped cooked beets i cup sugar I cup grated horseradish Salt Combine the cabbage, beets and horseradish and season with salt. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until clear. Seal in clean hot jars. This is particularly good with mutton. CALIFORNIA CHOW-CHOW 18 green tomatoes Yi cup salt 8 cucumbers 2 quarts vinegar 5 dozen small green onions i cup brown sugar I pound green string-beans 2 tablespoons turmeric powder I cauliflower 4 tablespoons mustard seed I bunch celery i tablespoon cloves 3 chopped red peppers i tablespoon pepper Dice the tomatoes, celery, and cucumbers, skin the onions and remove the tops, cut the beans in small pieces and separate the cauliflower into flowerets. Put all the vegetables, including the chopped red peppers, into an earthenware crock or bowl and sprinkle with the salt. Let stand twenty-four hours, then drain off the liquid. Heat the vinegar with the sugar and spices to the boiling-point, add the vegetables and cook until they are tender. Pack the pickles in clean, hot jars and seal. CRANBERRY CATCHUP lYi pounds cranberries i tablespoon cinnamon Vinegar i teaspoon ground cloves lYz cups sugar Wash and pick over the cranberries. Cover them with vinegar and cook until they burst. Force through a sieve. Add the other ingredients, return the mixture to the fire and simmer until thick. Seal in clean, hot jars. Serve as a relish with fowl or meat. GRAPE CATCHUP 4 pounds grapes 2 teaspoons cloves 2 pounds sugar 2 teaspoons allspice I pint vinegar 2 tablespoons cinnamon Wash the grapes and remove them from the stems. Place them in a pan and steam them without water, until they are soft. Put the fruit through a sieve, add the other ingredients, and simmer the mixture for twenty minutes. Seal it in clean, hot jars. OLD VIRGINIA CATCHUP I peck green tomatoes i oimce cloves Yz peck white onions Yz cup dry mustard 3 ounces white mustard 34 cup water seed I ounce black pepper I ounce allspice i ounce celery seed I pound brown sugar Vinegar Chop the tomatoes and onions, sprinkle with salt, and let stand three hours. Drain well and put the pulp in a preserving-kettle with the other ingredients. Cover with vinegar, and boil slowly for one hour. Seal in clean, hot jars. Less mustard may be used if a less hot catchup is desired.