Chow Chow

Ingredients

• Two qts. green tomatoes
• 1 qt. string beans
• 1 qt. small onions
• 1 qt. celery
• 1 pt. lima beans
• 1 head cauliflower
• 2 qts. vinegar
• 1 lb. brown sugar
• % lb. celery seed
• % lb. whole cloves
• 3 tblspns. mustard
• 1 tspn. tu-meric
• 2 tblspns. flour

Method

1. 1

   Cook each vegetable separately until tender, mix well, then add vinegar, sugar, and spices.

2. 2

   Boil for 20 minutes.

3. 3

   Just before removing from fire, mix flour with water and stir into boiling pickle.

4. 4

   Remove at once and put in jars.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.). The excerpt below is the record exactly as published.

Chow Chow Two qts. green tomatoes, 1 qt. string beans, 1 qt. small onions, 1 qt. celery, 1 pt. lima beans, 1 head cauliflower; cut these vegetables in small pieces and cook each one separately until tender. Mix well, then add 2 qts. vinegar, 1 lb. brown sugar, % lb. celery seed, % lb. whole cloves; boil this 20 minutes from the time it starts to boil. Just before removing from fire, mix 3 tblspns. mustard, 1 tspn. tu- meric, 2 tblspns. flour, with a little water as you would for gravy, stir in the boiling pickle, remove at once and put in jars. Do not let boil after mustard has been added ,as it will become soft. — Mrs. Wm. H. White, Jr. Green Tomato Chow-Chow Chop fine 1 pk. green tomatoes, 6 large onions, and 6 red peppers, add 2 tblspns. of vinegar, and bring to scalding point. Drain in colander. To 3 pts. of hot vinegar add 2% cups of sugar, 1 box of mustard mixed with vinegar, 2 tblspns. of celery seed, and 3 tblspns. of salt. Add the tomatoes and boil about 30 minutes. When nearly done add 1 small tsp. of tumeric powder. Very good. — Mrs. W. R. Pugh. Corn Chowder Eighteen ears corn, cut from cob, 1 bunch celery, cut fine, 1 lb. sugar, 3 tblspns. salt, 2 tblspns. ground mustard. 6 green and red peppers, 1 qt. vinegar . Mix thoroughly, boil 30 minutes. Jar hot. — Mrs. Christine D. Sill. Corn Pickle One qt. green tomatoes, 1 qt. lima beans (boil partly done) , 1 pt. cut corn, 1 pt. string beans (break in pieces, boil partly done), 1 pt. small onions, 1 cup sugar, 4 peppers, salt to suit taste, 1 qt. vinegar, V± lb. yellow mustard, and a little tumeric mixed so as to give it a nice color. Boil together for % hour. — Mrs. B. Margerum. Cora Relish Twelve ears corn, 6 peppers, 1 head of cabbage, 6 onions, cut fine ; IV2 qts. vinegar, V2 cup salt, 2 cups sugar, 4 tspns. mustard, 2 tspns. tumeric powder. Cook all together about % hour. — Mrs. Samuel Ramsey. French Pickles Two qts. cauliflower, 2 qts. green tomatoes, 2 qts. small white onions, 6 green peppers, 1 doz. sour pickles. Sprinkle with one cup of salt, let stand over night. In morning cook in salt water 20 min- utes, then drain. Dressing 2 qts. vinegar, 2 cups white sugar, 6 tblspns. ground mustard, % cup flour, 1 tblspn. tumeric. Cook until a little thick, then pour over pickles. — Mrs. W. H. White, Jr. 109 Raise 'em The FJL-o-pep Way The Ful-O-Pep Way of Feeding chicks has changed the old expensive "grain feeding way" and has proven to poultry raisers that the old method of grain feeding is all wrong. The Ful-O-Pep Way of feeding Gives You 1 Pound of Gain at Cost of 2 Pounds of Feed instead of only 1 pound of gain to each 4 pounds of feed, which is the basis of figuring cost of production arrived at by experiment stations covering several years experiments with grain feeding. Why continue to feed this old expensive way when The Ful-O-Pep Way will give you the same gains with only half the feed? Costs Less Per Pound of Gain Made Than Any Other Feed The Ful-O-Pep Way consists of feeding Ful-O-Pep Growing Mash from the very start — continuously keeping it before your birds all the time. Ful-O-Pep Growing Mash, because of the high feeding value of its Oatmeal, fish and bone contents goes twice as far as grain feeds — every ounce is digested by chicks' delicate digestive organs — there is no waste and when compared with results cost only half as much in pounds of feed consumed for gains in pounds of meat produced. Furthermore, your losses from bowel and digestive troubles that arise from feeding hard indigestible grains, will be very much less and your flock will be of even growth and development. Give The Ful-O-Pep Way a trial this season — it will reduce your feed costs and materially increase your profits. MADE BY The Quaker Qats (bmpany Address: Chicago, V. S. A. FOR SALE BY J. DYRE MOVER WILLOW GROVE, PA. no J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Green Tomato Pickle Four qts. green tomatoes, 4 green peppers, 4 large onions. Slice or cut fine and sprinkle with a tablespoon of salt, 1 lb. sugar, V± lb. white mustard seed, 1 tablespoon black pepper, 1 tablespoon cloves, 1 tablespoon cinnamon, and 1 qt. good cider vinegar. Boil all to- gether until well heated through; can in air tight jars. — Mrs. Eva F. Stuckert. Green Tomato Pickle Two gallons green tomatoes, 12 onions, 1 quart vinegar, 2 pounds sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 1 tablespoon cloves, 12 peppers. Chop all fine and steam 43 minutes. — Mrs. Elmira Quigley. Green Tomato Pickle One-half pk. green tomatoes, 6 onions, 6 peppers (green), % cup salt, 2 tablespoons cloves, 2 tablespoons allspice, 2 tablespoons mus- tard, 1 tablespoon tumeric, % cup sugar. Cut tomatoes, onions and peppers and sprinkle with salt over night. In the morning drain. Then cover with vinegar and cook until tender. — 'Mrs. W. F. Seibert. Green Tomato Relish One qt. white vinegar, 3 qts. green tomatoes, 1 qt. onions, 9 pep- pers, green and red, XA cup salt, 2 cups sugar, 2 tblspns. celery seed, 3 tblspns. mustard, 2 tblspns. ground ginger, 1 tspn. tumeric,

Cook this with the app: pantry check, scaling, and the assistant.