Around-the-world cook book

Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander ; in the morning chop them fine. Put all spices in a lace bag, mix all ingredients together, in a kettle and cover with vinegar. Cook slowly uncovered for about 2 hours. Put in Mason fruit-jars, quart or pint. It is not necessary to be so particular in sealing as in case of fruit. CHUTNEY Apples, chopped, 2 quarts, Tomatoes, chopped, 3 quarts, Onions, chopped, 1 quart. Green peppers, chopped, 1 quart, Raisins, chopped, 1 pound, Ground allspice, 2 tablespoons. Ground white mustard seed, 2 tablespoons. Ground cloves, 1 tablespoon. Ground cinnamon, 1 tablespoon, Turmeric, 1 tablespoon. Brown sugar, 2 cups, Vinegar, 2 quarts, Salt, 2 tablespoons. Mix all well together, the chopped vegetables, and the ground spices, sugar and vinegar, the salt being mixed with the ground spices. Place in a kettle, and boil for about 2 hours. PICKLED RED CABBAGE Red cabbage, 1 large head, Vinegar, 2 quarts. Salt, 2 tablespoons. Whole black peppers, 1 tablespoon, Mace, 2 blades. Cinnamon, 2 sticks. Whole cloves, 1 tablespoon. The head of the cabbage should be of good size and firm. After removing any straggling leaves, cut it in quarters, and then slice thin. Sprinkle well with salt, and set it aside for 48 hours. Drain off the liquor which has formed, and pour over the cabbage a pickle of hot vinegar, in which the spices, etc., as given above have been boiled. Let it all boil for about 1 hour, slowly. Place in jars and cover; and let it stand until the cabbage is cold, then fasten tightly. Cauliflower may be pickled in the same manner. SWEET PICKLED PEACHES Peaches, 7 pounds, Sugar, 4 pounds, Vinegar, 1 quart, Whole cloves, 1 tablespoon, Whole allspice, 1 tablespoon. Peel the fruit, and boil with the other ingredients until soft, but not broken. Then put in fruit jars. Pears may be prepared in the same manner. AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES SWEET PICKLED WATERMELON RIND Watermelon (medium size), 1, Vinegar, 1 quart, Brown sugar, 3 pounds, Alum, 1 ounce. Stick cinnamon, 1 ounce, Whole cloves, % ounce. Only the rind of the watermelon will be used. Pare it, and cut the rind into thick slices. Boil the alum in a gallon of water, and pour it over the sliced rind, letting it stand on the back of the stove for half a day. Remove it from the alum water, and let it lie in cold water until cold, then drain it. Have ready the vinegar, sugar, and spices, and boil the sugar and vinegar together, and strain; then add the spices and the rind to the vinegar and sugar, and boil all together, until the rind is soft. For peaches and pears, use the same proportion of sugar and vinegar, but not quite so much spice as is used for the watermelon rind. SWEET PICKLED PINEAPPLE Pineapple, 14 pounds. Brown sugar, 7 pounds, Vinegar, 7 pints. Whole cloves, 1 tablespoon. Peppercorns, 1 tablespoon, Stick cinnamon (broken into small bits), 1 tablespoon. Cut the pineapple into slices or small pieces. Boil together the sugar, vinegar, and spices for 10 minutes, and then add the fruit.