Or for sweet chowchow, cut into inch cubes 2 dozen small cucumbers, 6 green peppers, or 3 green and 3 red peppers, and 2 quarts of green toma toes. Add 2 quarts of small button onions, 2 heads of cauliflower picked into pieces. Place these in a preserv ing kettle, and pour over them a sauce composed as follows: Mix together in a bowl 4 teaspoon fuls of celery seed, 1 cupful of mus tard, i ounce of turmeric, 4 cupfuls of sugar. Rub to a smooth paste with a little of the vinegar and dilute with the remainder of the vinegar, using 2 quarts in all. Pour over the strained pickles, bring them to a boil, pour out and seal.
India Pickle. — Chop together 1 peck of green tomatoes, 1 small head of cabbage, 6 or 8 large green pep pers and 13 large onions. Mix and cover with vinegar and boil until they are tender. Salt to taste. Drain in colander. Add a dressing composed of pound of mustard with 2 table spoonfuls of curry powder stirred to the consistency of cream with vine gar. Mix well and seal in glass jars or wide-mouthed bottles.
Spanish Peppers.—Steep in brine for three days dozen good-sized cu cumbers. On the second day slice dozen onions and chop fine peck of green tomatoes and 2 heads of cab bage. Sprinkle these with salt and let stand overnight. Now drain the cucumbers from the brine, cut in slices, place all in a preserving kettle and cover with vinegar. Add 2 ounces of white mustard seed, ounce of celery seed, 1 heaping tablespoonful of turnieric, cup of mustard, 1 pound of brown sugar. Mix and sim mer with gentle heat for half an hour. Pour into wide-mouthed glass bottles or jars, seal, and keep in a cool place.
Piccalilli, or Indian Pickle.—This consists of a great variety of succu lent vegetables (the more varied the better) mixed and picided together. To make piccalilli slice 1 hard white cabbage head, remove the outer leaves, pull to pieces 2 cauliflowers, add 20 selected French beans,1 root of horse radish, sliced fine, 2 dozen pickling onions, 1 dozen green gherkins of uni form size. Let stand in brine three or four days, drain through a colan der, and place in a preserving kettle. Add 2 ounces of curry powder, 1 ounce of garlic, 1 ounce of ginger, 1 ounce of white mustard seed, ounce of cap sicum or paprika. Cover with vine gar and bring to a boil. Preserve in glasses tightly sealed.
Or pull apart the branches of a large head of cauliflower, cut a hard white cabbage head in quarters, re move the outer leaves, chop it fine or shred it as for cold slaw. Slice a number of cucumbers and pickling onions, French beans, radish pods, nasturtiums, samphire, and any other vegetables at hand. Place these in a large sieve, sprinkle them with salt and lay them out in the sun for three or four days to dry. Now place them in a preserving kettle, cover with cold vinegar, and bring to a boil. Let them boil up once. Pack in glass and seal.
Or if it is desired to make an extra quality, keep all the ingredients sepa rate and scald them separately in hot vinegar, but do not put them together until they are cold. Bruise together in a mortar 4 ounces of ginger, 2 ounces of whole white pepper, 2 ounces of allspice, ounce of chills, 4 ounces of turmeric. Add pound of shallots, 1 ounce of garlic, pound of bay salt. Cover with 1 gallon of vine gar and boil thirty minutes. Strain through cheese cloth and add 1 pound of mustard rubbed up free from lumps with a small quantity of cold vinegar. Then dilute with more vine
gar to the consistency of milk and stir into the pickling liquid. When the pickling liquid is cold pour it over the pickles. Mix well and pack in glass bottles or a large j ar corked or sealed to exclude the air.
Piccalilli if well prepared should improve with age.
Chowohow.—Chowchow is the Chi nese name for a kind of mixed pickles originally imported from that coun try and similar to piccalilli or Indian pickle, except that the ingredients are minced fine and mixed together. Chowchow is frequently used to stuff pickled peppers. It is sometimes known as English chowchow on ac count of its popularity in that coun try. French chowchow is a name sometimes applied to mustard pickles.
To make Chinese or " English " chowchow chop fine 2 medium-sized heads of firm, white cabbage, I peck of green tomatoes, 9 quarts of firm ripe tomatoes, I dozen of green pep pers, and 2 red peppers. Mix all to gether and pack in a bag of coarse burlap or linen in layers of 9 or 3 inches deep, mixed between with lay ers of salt. Improvise a rack of slats of wood laid over the top of the bar rel or keg into which it can drain. Place the chowchow on this and put over it a heavy weight. Let stand twenty-four hours under this pres sure. Remove, pour out into a large pan and add pints of sugar, cup ful of grated horse-radish, tea spoonful of ground mustard, 1 ounce of white mustard seed, 1 ounce of celery seed, 1 tablespoonful of mace, 1 gill of Dutch mustard. Stir well, pack in glass or wood and seal.
Or for another sort of chowchow slice or chop fine, as preferred, peck of tomatoes, 1 quart of green peppers, 9 quarts of onions, 1 medium-sized cabbage head shredded as for cold slaw, and 1 quart of white mustard seed. Keep these ingredients sepa rate and pack in layers in a jar or tub, first tomatoes, next peppers, next onions, next cabbage. Sprinkle over this part of the mustard seed, and so continue, repeating the layers again and again until all has been packed. Pour over this any strong liquid de sired, scalding hot. Let stand twenty four hours, pour the whole into the preserving kettle, bring to a boil and let boil not more than five minutes. Pack down in suitable jars or tubs and seal.
Bengal Chutney.— To make this celebrated Indian condiment, mix to gether 1 pound of tamarind pulp, 1 pound of sultana raisins, 1 pound of ripe tomato pulp, 1 pound of sweet apples minced fine; extract and add the j uice of 12 lemons, grate and stir in the rinds; add 4 ounces of garlic, 6 onions chopped fine, pound of red chills, 12 ounces of powdered ginger, 1 pound of brown sugar. Place all together in a tub or jar, cover with a gallon of strong vinegar, and let stand for a month or more in a warm place, stirring occasionally until it is well fermented. Pack in small, wide-mouthed glass bottles and seal tightly.
Cucumber and Onion Pickles.—Cut into thick slices 3 large onions to each dozen cucumbers. Place in a col ander or sieve, sprinkle with salt and let stand twenty-four hours. Place in a suitable keg or jar, cover with boiling vinegar. Cover tightly and let stand overnight. Boil up the vine gar each day, pour over them scald ing hot, and at once cover tightly to exclude the air. When the color is satisfactory pour over them spiced pickling liquid and seal.