Twelve lbs shredded (green) tomatoes, 3 lbs green peppers, 5 lbs silver-skin onions. Sprinkle with salt and let them stand over night. Press dry and add I head cabbage, 1 stock celery, 3 quarts vinegar, 1 pint brown sugar, 10 cents' worth of white mustard seed and 5 cents' worth of celery seed. Cook tender and bottle.

Chow Chow

Chop green tomatoes fine, sprinkle with salt and let them stand 24 hours. Use same amount of cucumbers and cauliflower. Take 1/4 amount of onions, chop separate, cover with cold vinegar for 48 hours. Press dry and add celery and white mustard seed, horseradish and green and red peppers, 4 lbs brown sugar to the gallon and vinegar sufficient to cover. Boil 20 minutes.

Tomato Chow Chow

One-half bushel green tomatoes, 1 dozen onions, 6 green peppers chop all and sprinkle with 1 pint salt. Let them stand over night. Drain and cover with good vinegar and cook slowly for 1 hour. Strain and put in jars, leaving an inch of space at top of dressing.

Dressing is as follows: Mix and cook thoroughly 2 lbs sugar, 2 teaspoons each of cloves, cinnamon and allspice, 1 teaspoon pepper, 1/2 cup ground mustard seed, 1 pint grated horseradish and vinegar sufficient to mix. Pour boiling hot over mixture, will keep for years.