The new home cook book

One peck of green tomatoes, slice them thin, add one pint of salt, cover with cold water, and let them stand twenty-four hours; then chop very fine one head of cabbage, six onions, twelve green peppers ; then cover it with hot vinegar, drain it through a sieve, add one pint of molasses, one tablespoon cloves, allspice, two ounces of white mustard seed, and cover with cold vinegar. PICCALILLI. Mrs. Lamkin. One peck of green tomatoes ; (if the flavor of onions is desired, take eight, but it is very nice without any,) four green peppers; slice all, and put in layers, sprinkle on one cup of salt, and let them remain over night; in the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar ; add one cup of sugar, a tablespoon of each kind of spice ; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. SWEET GREEN TOMATO PICKLES. Mrs. P. One peck of green tomatoes sliced, six large onions sliced ; sprinkle through them one teacup of salt, let them stand over night; drain off in the morning; take two quarts of water and one of vinegar, boil the tomatoes and onions five minutes ; drain through a colander, take four quarts of vinegar, two pounds of brown sugar, one-half pound of ground mustard, two tablespoons of cloves, two of ginger, two of cinnamon, one-half teaspoon of cayenne pepper, or instead five or six green peppers chopped ; boil fifteen minutes. This will keep good a year, if prepared according to the recipe, and is generally liked. PICKLED GREEN TOMATOES. S. S. Pierce. One peck tomatoes, two quarts small white onions, one dozen green peppers, one cup salt, one cup sugar, one tablespoon of cloves, allspice, stick of cinnamon ; slice your tomatoes over night, and mix in the salt. In the morning drain off the water and throw it away ; put all the ingredients together and let it come to a boil. Put away for use. CHOW-CHOW. Mrs. John Corthell. Two heads of cabbage, two heads cauliflower, one dozen cucumbers, six roots of celery, six peppers, one quart oi small white onions, two quarts green tomatoes ; cut into small pieces, and boil each vegetable separately until tender, then strain them. Two gallons of vinegar, one-fourth pound of mustard, one-fourth pound of mustard seed, one pot of French mustard, one ounce of cloves, two ounces of turmeric ; put the vinegar and spices into a kettle and let them come to a boil ; mix the vegetables and pour over the dressing. CHOW-CHOW. Mrs. C. A. Rogers. One-half bushel green tomatoes, one dozen onions, one dozen green peppers (chopped fine), sprinkle with salt, and let it stand over night ; then drain off the lime, cover it with vinegar, and cook one hour slowly; drain again and pack closely in a jar; take two pounds sugar, tvv^o tablespoons of cinnamon, one pound of allspice, one each of cloves and pepper, one-half cup ground mustard, one pint horse-radish, and vinegar enough tomix them ; then when boiling hot, pour it over the mixture in the jar, and cover tightly. CHOW-CHOW. Mrs. King. Take a peck of cucumbers, one peck of onions, half a peck of string beans, three heads of cauliflower, three