A stone crock is all sufficient, if kept in a cold, dry place. THE RURAL COOK BOOK. ■ isg Virginia Chow Chow. — This is an old recipe. One peck each of green and ripe tomatoes, one large, firm head of cabbage, six each of ETcen and ripe peppers, six large white onions and two bunches of celery. Chop the vegetables fine, sprinkle over them a cupful of coarse salt and let them soak 24 hours. Drain all the liquid oS, cover with best cider vinegar, stir in one pound of dark brown sugar, one-half cupful of grated horse-radish, two tablespoonfuJs of white mustard seed, one tablespoonful of ground ginger, one teaspoonful of ground cloves and the same amount of allspice✪ Virginia Chow Chow. Let the pickle come slowly to the boiling point, then remove to the back of the range and let it stand for one hour. Seal up in Mason jars, and it will be ready for ' use in a week, but will improve with age. Com and Cabbage. — Cut the kernels from 13 large ears of com, add as much chopped cabbage as there is cut corn, one large sweet pepper freed from seeds and chopped, one cupful of brown sugar, two table- spoonfuls of salt, one-half tnblespoonful of ground mustard and one quart of vinegar. Bring all to a boil and then can. Corn Relish. — Chop one head of cabbage ; sprinkle over it two table- spoonfuls of sal✪ Corn and Cabbaget and let stand over night Cut the kernels from 12 ears of corn; chop three peppers. Mix all together. Mix with them a little celery seed; grated horseradish, or both if liked, though neither are needed to insure the keeping qualities of the relish! Bring two quarts of vinegar to boiling heat; add one cup of sugar and a quarter of a pound of mustard that has been rubbed smooth in a little cold vinegar. Pour this hot dressing over the mixture; stir until well mixed; put in glass jars, or small jars. Cora Salad. — Eighteen large ears com, one head cabbage, one-fourth pound ground mustard, four red peppers (chopped), one-half cup. salt, one and two-thirds cup sugar, two quarts vinegar✪ Corn Salad. Com is shaved from cob, cabbage and peppers chopped and all ingredients thoroughly mixed. It is then cooked one hour. By cookii^ in oven it need not be stirred so frequently and there is much less danger of burning. It is canned and sealed while hot Pickled Crab Apple. — One quart of vinegar, three pounds brown sugar; make this into a syrup. Have the apples in a gallon jar or one of size that will set in an iron kettle. Pour this syrup over them, have seasoning tied in small pieces of cheese cloth and cook with the rest Boil in the jar until a fork will go easily into the apples. The juice need not cover the fruit at first, the apples help make more. This keeps the fruit whole and is very satisfactory; it needs a weight like a - small plat✪ Pickled Crab Applee to keep apples under the liquor. Cucumbers in Barrels.— Choose small cucumbers free from spots. Put a layer of cucumbers in the bottom of a cask, then a layer of coarse 160 THE RURAL COOK BOOK. salt, about one-fourth inch thick, then another layer of cucumbere, more salt, and so on until all are \xfed. Place a board on top of the pickles, with a heavy stone to keep them down. Then pour in about a quart of water to moisten the salt, which, with the juice exuding from the cu- cumbers should make sufficient brine to cover. Continue to add cu- cumbers, as they are gathered, in layers as before; a few cabbage or horseradish leaves on top, under the board, will prevent molding. When the cask is full, tuck .a cloth closely around the edges✪ Cucumbers in Barrels, put board and weight on top, and cover closely, and the cucumbers will keep for a year or two. When cucumbers are wanted for pickling, remove cloth, board and stone, and wash them well in warm water ; wipe all scum from sides of cask with a clean cloth, take out cucumbers, and then cover any remaining as before. Soak cucumbers for three days in cold water, changing water each day ; drain and wipe carefully.

AI-modernized reading of the original text

A stone crock is all sufficient, if kept in a cold, dry place. THE RURAL COOK BOOK. 119 Virginia Chow Chow. — This is an old recipe. One peck each of green and ripe tomatoes, one large, firm head of cabbage, six each of green and ripe peppers, six large white onions and two bunches of celery. Chop the vegetables fine, sprinkle over them a cupful of coarse salt and let them soak 24 hours. Drain all the liquid off, cover with best cider vinegar, stir in one pound of dark brown sugar, one-half cupful of grated horse-radish, two tablespoonfuls of white mustard seed, one tablespoonful of ground ginger, one teaspoonful of ground cloves and the same amount of allspice. Let the pickle come slowly to the boiling point, then remove to the back of the range and let it stand for one hour. Seal up in Mason jars, and it will be ready for ' use in a week, but will improve with age. Com and Cabbage. — Cut the kernels from 13 large ears of corn, add as much chopped cabbage as there is cut corn, one large sweet pepper freed from seeds and chopped, one cupful of brown sugar, two tablespoonfuls of salt, one-half tablespoonful of ground mustard and one quart of vinegar. Bring all to a boil and then can. Corn Relish. — Chop one head of cabbage ; sprinkle over it two tablespoonfuls of salt and let stand over night Cut the kernels from 12 ears of corn; chop three peppers. Mix all together. Mix with them a little celery seed; grated horseradish, or both if liked, though neither are needed to insure the keeping qualities of the relish. Bring two quarts of vinegar to boiling heat; add one cup of sugar and a quarter of a pound of mustard that has been rubbed smooth in a little cold vinegar. Pour this hot dressing over the mixture; stir until well mixed; put in glass jars, or small jars. Cora Salad. — Eighteen large ears com, one head cabbage, one-fourth pound ground mustard, four red peppers (chopped), one-half cup. salt, one and two-thirds cup sugar, two quarts vinegar. Com is shaved from cob, cabbage and peppers chopped and all ingredients thoroughly mixed. It is then cooked one hour. By cooking in oven it need not be stirred so frequently and there is much less danger of burning. It is canned and sealed while hot Pickled Crab Apple. — One quart of vinegar, three pounds brown sugar; make this into a syrup. Have the apples in a gallon jar or one of size that will set in an iron kettle. Pour this syrup over them, have seasoning tied in small pieces of cheese cloth and cook with the rest Boil in the jar until a fork will go easily into the apples. The juice need not cover the fruit at first, the apples help make more. This keeps the fruit whole and is very satisfactory; it needs a weight like a - small plate to keep apples under the liquor. Cucumbers in Barrels.— Choose small cucumbers free from spots. Put a layer of cucumbers in the bottom of a cask, then a layer of coarse salt, about one-fourth inch thick, then another layer of cucumbere, more salt, and so on until all are used. Place a board on top of the pickles, with a heavy stone to keep them down. Then pour in about a quart of water to moisten the salt, which, with the juice exuding from the cucumbers should make sufficient brine to cover. Continue to add cucumbers, as they are gathered, in layers as before; a few cabbage or horseradish leaves on top, under the board, will prevent molding. When the cask is full, tuck .a cloth closely around the edges, put board and weight on top, and cover closely, and the cucumbers will keep for a year or two. When cucumbers are wanted for pickling, remove cloth, board and stone, and wash them well in warm water ; wipe all scum from sides of cask with a clean cloth, take out cucumbers, and then cover any remaining as before. Soak cucumbers for three days in cold water, changing water each day ; drain and wipe carefully.

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Virginia Chow ChowCorn and CabbageCorn RelishCorn SaladPickled Crab AppleCucumbers in Barrels

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