Twenty-four large tomatoes, 4 large onions, 8 red peppers, 2 tablespoons salt, 8 tablespoons sugar, 4 cups vinegar. Chop the onions and peppers fine. Add all together and cook slowly 3 or 4 hours, stirring constantly to prevent burning.
Chow Chow No. 1 - One colander chopped green tomatoes, 1 colander chopped cabbage, 1 colander chopped onions, 1 colander chopped sweet peppers, 2 heads celery, 15 cents' worth of mustard seed, salt to taste (about 2 handsfuls), 1 scant quart vinegar; about as much sugar as salt. Cook slowly about 3 hours. - E. D.
Chow Chow No. 2 - Ten pounds green tomatoes chopped not too fine. Sprinkle with 1 coffee cup of salt and let stand 12 hours. Drain off water and add 6 green peppers, 5 small onions, 6 stalks of celery, all chopped. Then add 2 coffee cups of sugar, 2 tablespoonfuls of dry mustard, 4 tablespoonfuls of mustard seed, 1 tablespoonful of pepper, 1 tablespoonful of celery seed, 1/2 teaspoonful of cayenne pepper and 1 pint of vinegar. Cook together until soft and jar air tight. More vinegar may be necessary, according to its strength. - Mrs. N. C. H.
Chow Chow No. 3 - Two quarts green tomatoes chopped, 1 gallon cabbage after it is chopped, 1/2 dozen green peppers, 2 ripe peppers, 1/2 dozen cucumbers, 1/2 dozen onions, 1/2 head celery. Chop all the above fine, sprinkle with salt - about 1 teacup - and let it stand all night. In the morning drain off all the brine and cook in 1 pint vinegar and 1 quart water for 1/2 hour. Drain off the water and vinegar and add 1 quart good vinegar (in which has been soaked over night a bag containing 1 teaspoon each of cloves, allspice and cinnamon). Add 1/4 cup mustard seed, 1/2 cup grated horseradish, 1/4 cup Colman's mustard, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne, 1 1/2 pounds sugar. Cook 1 hour. - Mrs. R. W.
One head of cabbage, 1 dozen cucumbers, 1 dozen onions, 8 quarts of green tomatoes. Chop all together; stir in 1 cup of salt. Let stand 12 hours. Pour off water. Add 2 tablespoonfuls mustard seed, 1 teaspoon each of cinnamon, cloves, celery seed, pepper and allspice, 2 pounds of brown sugar. Vinegar to cover all. Boil all together 10 minutes, then let simmer about 1 hour. Will keep indefinitely. - Mrs. X. C. H.
Take white cherries and wash them. To a quart jar take a tablespoon of salt, 1/4 cup of vinegar and the rest of the quart cold water. Mix the salt, vinegar and water together, pour over cherries and seal up tight. It takes about 2 weeks to have them good. - M. H. G.
If the vinegar is strong use 2 cups vinegar and 2 cups water, 2 small bags allspice, 2 small bags cloves, 3 small bags cinnamon (one large tablespoon to a bag). Place spices in vinegar and heat to boiling point; set aside and let stand over night. In morning, heat again and skim out spices. Add 8 cups granulated sugar and stir until dissolved. Meanwhile cut off the ends of the stems of the cherries and pack them in pint jars. Stand in cold water, half the height of jars. Cover and steam until the fruit can be easily pierced with a straw. Fill jars with hot spiced syrup and seal. - Mrs. M. V. W.