The new practical housekeeping

Buckeye Chowchow, — Take six heads cabbage, half bushel green tomatoes, twenty onions, and eighteen large cucumbers, peeled; chop each separately, drain overnight, first sprinkling with salt. In morning take two pounds brown sugar, two gallons best cider vinegar, four ounces mixed spices, one-half dozen small red peppers, chopped, four ounces ground mustard, two each of white mustard seed and celery seed. Put vinegar on stove with spices and sugar, and let come to a boil, add the pickles, well drained, and heat all to boiling point ; can and seal. Some cook an hour or two. In draining vegetables put in cloth sacks, hanging where they can drip. Or take in all a gallon of pickles, green shelled beans, corn, small pickles, small cantelopes, green tomatoes, and squashes; cut in small pieces, sprinkle with two tea-cups salt, just cover with water, and let stand overnight, then rinse well in cold water. Put two quarts vinegar in porcelain kettle with cup sugar, five tablespoons whole white mustard seed, and three tablespoons celery seed ; boil five minutes, put in the pickles, and boil half an hour ; mix onefourth pound ground mustard in a little vinegar and stir it just as it is taken from fire. Instead of chopping the vegetables, etc., they may be put through the sausage grinder, if wanted cut fine, and some add a pint grated horse-radish. Hawkeye Mangoes. — Take green muskmelons, prepared and soaked in brine, as directed, and scald them in vinegar spiced with cinnamon and cloves. For filling, chop fine two medium-sized heads of cabbage, sprinkle with salt and let stand overnight; add one pound each chopped raisins, white mustard and celery seed, three pints grated horse-radish, one of nasturtium seed, a little ground mustard, ounce turmeric, pint olive oil, cup sugar, one nutmeg, grated, and a few small pickles added if desired. When melons are filled, sew in piece, place in jar and cover with vinegar, either hot or cold, adding a little sugar, if wished. For a Horse-radish Filling, take in proportion of one-third grated horseradish to two-thirds mustard seed, and to a ouart of this, use teaspoon each mace, ground mustard, sugar ana celery seed, two of grated onion, dozen pepper corns, a little ginger and half teaspoon salad oil. Piccalilli, — Take half bushel green tomatoes, an equal quantity of cabbage, and one dozen each onions and green peppers, or cayenne if green peppers cannot be had ; chop all fine, mix, sprinkle one pint salt over and through them, and let stand overnight. In the morning drain oif brine, cover with good vinegar and boil slowly one hour. Then drain and put in a jar. Take two pounds brown sugar, two tablespoons each celery seed, and cinnamon, one each allspice and cloves, two grated nutmegs, one half cup ground pepper and one pint horse-radish with vinegar to mix. Boil all together and pour over contents of jar. Cover tight or bottle and seal while hot. Or the ingredients, proportions or spices may be varied to suit the taste. An excellent pickle is made by chopping together gherkins, small onions, red peppers, nasturtiums, cauliflower, and the small heart of a cabbage — four half ^ , c. o , ounce turmeric, half pound sugar, and boil with two quarts vinegar until thickened ; then pour over the pickles and cover.