For
filling, cut cabbage fine; salt it; let it stand one hour; wash with
clear water, and drain well; add celery seed and ground cinnamon to
taste. Fill the mangoes; tie closely; pack in stone jars. Then to
one gallon of good cider vinegar, add three pounds of brown sugar;
heat, and pour over the mangoes; repeat the heating of vinegar two or
three mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers, three
tablespoonfuls black mustard seed, three tablespoonfuls white mustard
seed, three tablespoonfuls celery seed, one dozen red peppers, two
pounds sugar, one quart French mustard, one bottle English chow-chow,
one quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage, fifteen
onions, twenty-five ripe cucumbers, one pint of grated horseradish,
one-half pound of white mustard seed, one ounce of celery seed,
one-half teacup each of ground pepper, turmeric, and cinnamon. Cut
tomatoes, cabbage, onions, and cucumbers in small pieces, and salt
over night. In the morning, drain off the brine; put on vinegar and
water, half and half; let stand twenty-four hours; drain again; put in
the spices. Boil two gallons of vinegar with three pounds of brown
sugar; pour over while hot; do this three mornings; then add one-half
pound of mustard; stir in when nearly cold.
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