Cut beans in halves. Slice and chop coarsely the tomatoes
Cut cauliflower into small pieces. Mix and place in stone jar
sprinkling a small amount of salt over vegetables. Stand 24 hours
Drain off well all brine. Place vegetables in preserving kettle ovei
fire. Stir in tumeric for coloring. Add peppers, (chopped
coarsely), sugar, mustard, celery seed and spices. Cover with best
cider vinegar. Cook slowly, stirring constantly until all vegetables
are tender. Seal hot in glass jars.
Mrs. J. P. Snelgrove.
TOMATO CHOW-CHOW. NO. 1.
gal. large green tomatoes. 2
doz. large onions. 3
lemon, (sliced). 3
cups sugar. 3
pods red pepper, (sliced),
tbls. whole black pepper. 1
tbls. whole cloves. 1
tbls. whole allspice.
tbls. celery seed.
tbls. mustard seed.
t-spoons anise or corander
seed,
t-spoon horse radish,
t-spoon ground mustard.
Wash and slice tomatoes and onions thin. Sprinkle over them
a cup of salt. Put into stone jar or enamel vessel. Cover and let
stand over night. Next morning, wash well with cold water and
drain. Put a gallon of pure apple vinegar into a porcelain kettle.
PICKLES, MARMALADES AND RELISHES 87
Set over fire and add seasonings. Stir mixture well and when
hot add tomatoes and onions sliced. Cook all together for half hour
or until tender. Stir gently at intervals to prevent burning. Seal
hot.
Mrs. J. L. Williams.
CHOW-CHOW NO. 2.
3 qts. onions. 3 qts. tomatoes, (green),
3 qts. cabbage. 3 qts. green bell peppers.
3 tbls tumeric. 4 lbs. sugar.
1 qt. red bell pepper. 13 doz. pickled cucumbers.
1 to 3 bunches celery. 6 tbls. mustard.
1 gal. white vinegar. 1 cup flour.
Shred vegetables and pack in salt over night. Drain off water
before cooking. Make a paste of sugar, flour, vinegar and season-
ings. Then put in vegetables. Let come to boil and seal in glass
jars.
Mrs. W. W. Berly,
South Carolina.
PICCALILI OR CHOW-CHOW NO. 3.
(Awarded first prize at Southeastern Fair)
1 pk. green tomatoes. 1 tbls. ground cloves.
1 pt. salt. 1 tbls. ground allspice.
6 onions. 1 cup brown sugar.
6 green peppers. 1 cup grated horseradish.
2 qts. white cabbage, (ground 1/2 pt. white mustard seed.
fine). Little red pepper, if desired.
1 bunch celery.
Slice tomatoes and cover with salt over night. Drain well and
chop with onions and peppers. Add cabbage, celery, (cut fine) the
pepper if desired. (Celery and cabbage may be omitted) Cook a
little at a time long enough to scald in weak vinegar (one-part vin-
egar to two of water) . Add other ingredients. Mix well. Fill jars
nearly full of mixture. Fill to over-flow with hot apple vinegar,
and seal. Vinegar may be added to mixture before filling jars.
Mrs, A, O, Woodward, — Ex-Chairman, Home Econ,
VERY FINE CHOW-CHOW NO. 4.
(Old Recipe)
1/2 pk. green tomatoes, 1/2 cup tumeric powder.
2 medium size cabbages. 1 wine glass each, spice cloves,
25 cucumbers, (medium size). cinnamon.
15 onions, (medium size). 1/2 nutmeg.
1/^ pt. white mustard seed. 1 tbls. black pepper,
1 oz. seed or 2 bunches fresh 1/8 t-spoon red pepper,
celery (fresh being more 1 gal. vinegar,
desirable than the seed). 2 lbs. sugar.
Cut vegetables into small pieces, sprinkle with salt and leave
over night. Next morning put in a bag and allow all water to drip
88 ATLANTA WOMAN'S CLUB COOK BOOK
Page 44
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut beans in halves. Slice and chop coarsely the tomatoes Cut cauliflower into small pieces. Mix and place in stone jar sprinkling a small amount of salt over vegetables. Stand 24 hours Drain off well all brine. Place vegetables in preserving kettle ovei fire. Stir in tumeric for coloring. Add peppers, (chopped coarsely), sugar, mustard, celery seed and spices. Cover with best cider vinegar. Cook slowly, stirring constantly until all vegetables are tender. Seal hot in glass jars.
Mrs. J. P. Snelgrove.
TOMATO CHOW-CHOW. NO. 1.
gal. large green tomatoes. 2
doz. large onions. 3
lemon, (sliced). 3
cups sugar. 3 pods red pepper, (sliced),
tbls. whole black pepper. 1
tbls. whole cloves. 1
tbls. whole allspice.
tbls. celery seed.
tbls. mustard seed.
t-spoons anise or coriander
seed, t-spoon horse radish, t-spoon ground mustard.
Wash and slice tomatoes and onions thin. Sprinkle over them a cup of salt. Put into stone jar or enamel vessel. Cover and let stand over night. Next morning, wash well with cold water and drain. Put a gallon of pure apple vinegar into a porcelain kettle.
Set over fire and add seasonings. Stir mixture well and when hot add tomatoes and onions sliced. Cook all together for half hour or until tender. Stir gently at intervals to prevent burning. Seal hot.
Mrs. J. L. Williams.
CHOW-CHOW NO. 2. 3 qts. onions. 3 qts. tomatoes, (green),
3 qts. cabbage. 3 qts. green bell peppers.
3 tbls tumeric. 4 lbs. sugar.
1 qt. red bell pepper. 13 doz. pickled cucumbers.
1 to 3 bunches celery. 6 tbls. mustard.
1 gal. white vinegar. 1 cup flour.
Shred vegetables and pack in salt over night. Drain off water before cooking. Make a paste of sugar, flour, vinegar and seasonings. Then put in vegetables. Let come to boil and seal in glass jars.
Mrs. W. W. Berly, South Carolina.
PICCALILI OR CHOW-CHOW NO. 3. (Awarded first prize at Southeastern Fair) 1 pk. green tomatoes. 1 tbls. ground cloves.
1 pt. salt. 1 tbls. ground allspice. 6 onions. 1 cup brown sugar.
6 green peppers. 1 cup grated horseradish.
2 qts. white cabbage, (ground 1/2 pt. white mustard seed.
fine). Little red pepper, if desired.
1 bunch celery.
Slice tomatoes and cover with salt over night. Drain well and chop with onions and peppers. Add cabbage, celery, (cut fine) the pepper if desired. (Celery and cabbage may be omitted) Cook a little at a time long enough to scald in weak vinegar (one-part vinegar to two of water) . Add other ingredients. Mix well. Fill jars nearly full of mixture. Fill to over-flow with hot apple vinegar, and seal. Vinegar may be added to mixture before filling jars. Mrs, A, O, Woodward, — Ex-Chairman, Home Econ,
VERY FINE CHOW-CHOW NO. 4. (Old Recipe) 1/2 pk. green tomatoes, 1/2 cup tumeric powder.
2 medium size cabbages. 1 wine glass each, spice cloves, 25 cucumbers, (medium size). cinnamon.
15 onions, (medium size). 1/2 nutmeg.
1/^ pt. white mustard seed. 1 tbls. black pepper,
1 oz. seed or 2 bunches fresh 1/8 t-spoon red pepper, celery (fresh being more 1 gal. vinegar, desirable than the seed). 2 lbs. sugar. Cut vegetables into small pieces, sprinkle with salt and leave over night. Next morning put in a bag and allow all water to drip