Chow Chow

1/2 pound of English mustard 1/2 ounce of turmeric

2 tablespoonfuls of mustard seed

1 quart of string beans

1/2 gallon of vinegar 1 cup of sugar 1 gill of salad oil 1 head of cauliflower 1 quart of tiny cucumbers

1 quart of button onions

Boil the cauliflower, beans and onions separately until tender. Cover the cucumbers with strong salt water and soak twenty-four hours. Then mix all together. Put the vinegar in a porcelain-lined kettle. Mix the mustard and turmeric together, and moisten them with a little cold vinegar, then stir them into the hot vinegar and stir continually until it begins to thicken; then add the sugar, mustard seed, and oil, stir again and pour this, while hot, over the vegetables. Put away in glass or stone jars.

Oiled Pickles

100 small cucumbers 1/4 pound of ground mustard

1 teaspoonful of black pepper 1/4 pound of whole mustard

1 quart of onions 1 pint of olive oil 1 ounce of celery seed 2 quarts of vinegar

Pare the cucumbers and onions, and slice them in thin slices. Put a layer of cucumbers, then a layer of onions, then a heavy sprinkling of salt, then another layer of cucumbers, and so continue these alternations. On top, place a heavy weight to press them down; let stand over night, or at least six hours. Then drain off the liquor. Put a tablespoonful of powdered alum in sufficient cold vinegar to cover the pickles, stir until the alum is dissolved, pour this over the cucumbers and onions, and stand aside for four or five hours. Then drain. (This vinegar may be saved to use for other purposes.) Put the cucumbers and onions into glass or stone jars. Mix the mustard, pepper and celery seed with the oil, then add gradually the two quarts of vinegar, and pour over the cucumbers and onions. Fasten the jars, and in two weeks the pickles will be ready to use.

Bordeaux Sauce (Mrs. Henry Addis)

1 gallon of chopped green tomatoes 2 gallons of chopped cabbage 1 ounce of black pepper 3/4 pound of brown sugar 1 gill of salt

1 ounce of cloves 1 ounce of turmeric 1 ounce of ginger 1 ounce of celery seed 1/4 pound of mustard seed 1 gallon of vinegar

Mix the cloves, ginger, turmeric, pepper, celery seed, mustard seed, sugar and salt together, then add the vinegar; pour this over the cabbage and tomatoes, turn into a porcelain-lined kettle, and simmer gently twenty minutes. Put away in glass or stone jars.

Green Tomato Pickles

1 peck of green tomatoes, sliced 1 1/2 ounces of black pepper 1 ounce of whole allspice

1/4 pound of ground mustard 1 dozen onions, sliced 1 ounce of whole cloves 1 ounce of mustard seed

Put a layer of tomatoes, then a layer of onions, then a sprinkling of salt, then another layer of tomatoes, and so on; let stand over night. Next morning, drain off all the liquor, put them in a porcelain-lined kettle with all the other ingredients, cover with vinegar, and simmer gently fifteen minutes. Put away in stone or glass jars.