Scientific cooking with scientific methods

3 teaspoons mustard. 4 green peppers, sliced. 3 teaspoons cinnamon. 3 chopped onions. 2 quarts vinegar. Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point, then add tomatoes, peppers and onions. Cook fifteen minutes after the boiling-point is reached. Place in stone or glass jars, and keep in cool place. Chow-chow. 4 pints green tomatoes. 2 quarts string beans. 1 cauliflower. M pound mustard seed. 12 small cucumbers. 2 ounces tumeric. 2 bunches celery. i4 ounce pepper. 3 cups small onions. Salt to taste. 3 red peppers. 1 gallon vinegar. FRUITS FRESH, CANNED AND PRESERVED. 365 Prepare vegetables and cut into small pieces. Cover with salt, and let them stand a day and a night, then drain. Heat vinegar to boiling-point, and cook until soft. Add spices about five minutes before removing from the fire, as it spoils spices to cook too long. Sliced Tomato Pickle. 1 peck green tomatoes, 1 cup mustard seed sliced thin. (brown). 4 onions, sliced thin. 5 green sweet peppers, % ounce peppercorns. chopped fine. 1^4 pounds brown sugar. 1 cup salt. Sprinkle alternate layers of tomatoes with onions and salt, and stand overnight. In the morning drain and put in preserving-kettle, adding the remainder of the ingredients and enough cider vinegar to cover. Heat gradually to boiling-point, and boil slowly half an hour. Mixed Pickle. Scald in boiling salted water, until tender, one fine head of cauliflower, one pint small white onions, cucumbers cut into dice, green beans cut into inch lengths, and some very small red peppers. As soon as tender drain them until dry, pack them in wide-mouthed bottles or jars, and boil enough good cider vinegar to cover them well, using to each pint of vinegar two tablespoons of brown sugar, one level teaspoon of salt, two tablespoons each of English powdered mustard and tumeric, to give a fine color. Preparation of Catsups. Cook one gallon of choice, ripe tomatoes until you can rub them through a strainer fine enough to catch the seed. Return them to the fire, and cook until they become quite thick. About twenty minutes before taking up add a level teaspoon of cayenne pepper, one tablespoon of mustard seed, one-half tablespoon whole cloves (with blossom end removed), all tied up in a small muslin bag. At the same time add one-half cup of brown sugar and a cup of the best cider vinegar. Salt to taste. Seal air-tight, either in bottles or jugs. Cucumber Catsup. Use cucumbers suitable for table use — those with small seeds. Grate them, salt lightly, and place in a bag to drain overnight; in the morning season to taste with salt, pepper, a little cayenne and vinegar. Put in small jars, and seal tight for use in fall and winter. This is a fine sauce to serve with boiled or baked fish. Pickles and catsup all want to be kept in a cool, dry place, or they are apt to mould. Some say small pieces of horseradish will prevent them from moulding. It is worth trying. CHAPTER XL. To CrExVM Butter. — If weather is cold, pour hot water in earthen bowl. Measure butter and turn into bowl, cut in small pieces, and let it rest for a few moments, then work with wooden spoon until soft and creamy. If there is any buttermilk remaining in the butter, drain it off as you cream.