Scald the vinegar and pour contents of bag into it; add the
spices, mix well, and let all come to a boil, and remove instantly.
This will be found equal to the best imported bottled chow-chow.
MUSTARD CHOW-CHOW.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Two dozen cucumbers, cut in chunks about an inch thick; two heads of
cabbage, chopped fine. Sprinkle with salt and let stand all night. One
dozen large green peppers, chopped up; five dozen small seed onions.
Soak the onions and peppers separately in salt water all night; next
morning squeeze all the salt water from them. Then place in a kettle a
layer of pickle and a layer of seasoning composed of two ounces of
white mustard seed; two ounces celery seed; one ounce turmeric; one-
half pound box of Coleman's mustard, mixed smooth with vinegar, adding
two and one-half pounds brown sugar. After putting all in the kettle,
cover with vinegar and boil thirty minutes, This recipe makes two
gallons of pickles, and one and one half gallons of vinegar covers it.
Use best cider vinegar.
CHOW-CHOW.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
One peck green tomatoes; two large heads of cabbage; two good sized
onions; three small red peppers; one-fourth pound yellow mustard seed;
one-fourth pound ground mustard; one and one-half ounces celery seed;
one tablespoonful cayenne pepper, three quarts best vinegar; one quart
granulated sugar.
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