hopped fine and all boiled one
hour.

CHOW CHOW.

MRS. SEPTIMUS BARROW.

One peck green tomatoes chopped fine, one dozen good large onions
chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon
each of allspice and cloves, two tablespoons each of ground mustard,
black pepper and salt, one half teacup grated horse-radish. Mix all
together and stew until perfectly tender, stirring often to prevent
burning. Seal in glass jars while hot.

CHOW CHOW. (Original.)

MRS. E. A. PFEIFFER.

Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart
of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and
black pepper, one tablespoon of allspice and ditto of cloves.

CELERY SAUCE.

MRS. THEOPHILUS OLIVER.

Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,
three cups of vinegar, two heads of celery, chop celery onions, and
peppers, and boil all together an hour and a half.

MUSTARD PICKLE.

MRS. J. MACNAUGHTON.

Six ounces ground mustard, two ounces corn starch, one and one half
ounces of turmeric, one ounce curry powder, two quarts white wine
vinegar. Mix the ingredients in cold vinegar and stir into the rest of
the vinegar when boiling. Stir half an hour and pour over the pickles
which have been covered with a strong brine of salt and boiled for three
minutes, then strained and put in bottles or jars. This is nice for
cauliflower and is sufficient for one large head which must be cut into
small pieces. Other vegetables such as gherkins may be used.

PICKLE FOR CORN BEEF.

MRS. HENRY THOMSON.

Two gallons of water (soft the best), two and one half pounds salt, one
half pound sugar, two ounces of salt petre.

PICKLED PEACHES.

MISS EDITH HENRY.

Eight pounds of peaches, four pounds of white sugar, one quart of
vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm
freestone peaches, remove the skins and put into a jar. Put the sugar,
vinegar, and spices into a kettle, let it come to a boil, skim, and
pour over the fruit. The next day pour off the syrup and boil again and
pour over the peaches. Then the third day, put the fruit and all into
the kettle and boil until tender, or about ten minutes. If you use
ground spices put in cheese cloth bag.

SWEET TOMATO PICKLE.

MRS. JOHN JACK.

One peck of green tomatoes sliced, six large onions