Peel one quart tiny white onions and add one quart small cucumbers, two heads cauliflower, separated into flowerets, and two green peppers, thinly sliced. Cover with brine (allowing one and one-half cups salt to two quarts boiling water) and let stand over night. In the morning drain thoroughly, add fresh brine, bring to the boiling point and let simmer until vegetables are soft, then drain thoroughly. Mix six tablespoons mustard, three tablespoons flour, one tablespoon curry-powder and two-thirds cup sugar. Moisten to a smooth paste with cold vinegar, and add to two and one-half cups vinegar, brought to the boiling point. Cook, stirring constantly at first and afterward occasionally, until mixture thickens; then add drained vegetables and let simmer ten minutes. Store in glass jars.

Petersham Chow Chow

2 quarts green tomatoes.

1 bunch celery.

6 green peppers.

1 quart button onions.

1 cauliflower.

2 cups salt.

3 quarts water.

1 cup flour.

8 tablespoons mustard.

1 tablespoon turmeric.

1 cup sugar.

5 cups vinegar.

Wipe tomatoes and cut in eighths. Scrape celery and cut in three-fourths-inch slices, crosswise. Wipe peppers and cut in pieces. Peel onions, separate cauliflower in flowerets, cover with boiling water, let boil three minutes and drain. Mix tomatoes, celery, peppers, onions and cauliflower and pour over brine, made of salt and water. Let stand over night; in the morning bring to the boiling point in the same brine and let boil until vegetables are tender; then drain. Mix flour, mustard and turmeric and add cold vinegar slowly to make a smooth paste; then add sugar and remaining vinegar. Cook over hot water until mixture thickens, stirring constantly at first and afterwards occasionally. Add drained vegetables to mixture and cook until thoroughly heated.