Two quarts cauliflower or cabbage, 1 quart green tomatoes, 1 quart little onions, 1 quart pickles, 1 quart green beans, 1 quart ripe cucumbers, salt, and drain over night. One cup salt, 1 gallon water, scald in vinegar and drain. Three quarts vinegar, 1 cup sugar, 1 cup flour, 6 tablespoons mustard, 2 tablespoons tumeric, 2 tablespoons celery seed. Cook and pour over pickles.
Five pounds grapes cooked and rubbed through a sieve, 1 pint vinegar, 3 pounds sugar, 1 tablespoon ground cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon pepper, ½ teaspoon salt. Boil until thick.
One quart cucumbers, pack pickles in jar tight, take enough vinegar to cover pickles, add 1 teaspoon alum, 2 or 3 small pieces horseradish, 1 tablespoon sugar. Heat and pour over pickles and heat again until they are hot, then seal. Will keep for years.
One quart large cucumbers, 2 quarts small pickles, 1 quart onions, 4 heads of cauliflower, 4 mango peppers, chopped, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 spoons flour. Mix flour in paste. Boil spices in vinegar and add paste and 5 cents tumeric powder. Put all vegetables in salt water over night.
Peel the onions and lay in a brine that will float an egg, leave forty-eight hours, take out and drain, cover them with boiling hot vinegar. Season with whole pepper and cloves.
One peck green tomatoes, 3 large, plump cabbage heads, 6 onions, 8 green peppers, celery, 2 cups sugar, 5 cents white mustard seed, mixed spices, cloves and vinegar. Cook thoroughly.
For 250 small pickles, 2 gallons vinegar, 4 ounces salt, 2 ounces white mustard seed, 2 ounces alum, 2 ounces allspice, 2 ounces cloves. Tie spices in a cloth, boil with vinegar. Wash the pickles and pack in a jar, pour hot vinegar over and put plate on the jar. Set in a cool place.
One gallon cucumber pickles, 1 gallon green tomatoes, 1 gallon onions, 6 stocks celery, 2 dozen mangoes, 1 red pepper; chop fine, salt and let stand in weak vinegar three days. Drain well, add a dressing of 4 quarts vinegar, 4 cups sugar, 10c worth ground mustard, 10c worth of tumeric powder, 1 cup flour. Cook and pour over chow-chow and let come to a boil and can.
Three tablespoons mustard, 1 tablespoon granulated sugar, well worked together, then beat in an egg until it is smooth; add 1 teacup vinegar, a little at a time, working it all smooth, then set on stove and cook 3 or 4 minutes, stirring all the time. When cold add 1 tablespoon of best olive oil, taking care to get it all worked in smooth. You will find this very fine.
Small green pickles, wash, make salt brine about one and one half teacups to one gallon water, scalding, pour over and let stand three hours, take one gallon vinegar, add alum size of hickorynut, let it get hot and put the pickles in and let stand fifteen minutes. Now take out and throw vinegar away. Take 1 gallon good, fresh vinegar, add white mustard seed, ½ cup sugar, 1 green pepper, cut in two, cinnamon, cloves, celery seed, a thimbleful alum; let all come to a scald. Seal in glass jars. Be sure to have good cider vinegar.
Will keep for years.