(2) Take i peck each of onions and green tomatoes, and
sixty gherkins, or small cucumbers, cut them up into very
fine slices, and put these into a pan, adding a few more
gherkins (whole), together with 1 pint of red and green peppers,
and dust salt freely over all, letting them stand for twelve
hours ; then add loz. each of mace, mustard-seed, celery-seed,
turmeric, and whole cloves, 21b. of coarse brown sugar, 3
table-spoonfuls of mustard finely ground, and a stalk of horse-
radish very finely grated. Pour over these 0 pints of strong
vinegar, set the pan on the fire, and boil for half-an-hour.
Put the Chow-Chow into jars, and tie down.
(3) Put lgall. of chopped red cabbage and four large onions,
minced, into a pan with strong salted water, and let them
remain for two hours ; then put them into a brass kettle or
enamelled pan, and add 5 gall, of strong vinegar, 21b. of brown
sugar, 2 table-spoonfuls each of allspice, celery-seed, and black
pepper, 1 breakfast-cupful of mustard-seed, and 1 table-spoonful
of ground mustard. Put the pan on to boil, and let it remain
until its contents thicken. Allow it to cool, then place in
jars to preserve.
(4) Mince 1 peck of green tomatoes, mix \ pint of salt in
with them, put them in a pan with a little water, let them
stand for twelve hours, and then pour off the water. Chop
six small onions and a large head of celery, and mix with lib. •
of brown sugar, 1 teaspoonful of white pepper, and 1 table-
spoonful each of mustard, allspice, and cinnamon. Put these
into an enamelled pan in the following order : first a lay er of
tomatoes, next one of onion and celery, and then one of the
spices ; continue this order of laying till all the materials are
used up, and then pour over all lgall. of good vinegar. Put
the pan on the fire, and cook the tomatoes slowly until they
are done. Cauliflower, cabbage, or cucumbers may also be
added, and a little grated horseradish gives a nice flavour to
it. If to be kept, it must be put into jars and tied down.
CHOWDER. — It is probable that this term was
introduced into America by the Chinese, and has there-
fore some analogy to Chow-Chow. By some authorities
Chowder is said to be compounded of salted pork, fried
with onions, arranged in alternate layers with mashed
potatoes, and having slices of turbot, or other fish, in
the centre, the whole having been well seasoned and
flavoured with aromatic and savoury spices, wine (claret
especially) and ketchup, and stewed. Another authority
declares that Chowder is made in a hundred different
modes, but the boatmen of the Harlem River are generally
accredited with the production of the best dishes of it.
Biscuits and various other ingredients are occasionally
added, according to the taste of the maker. For receipts
see under the special headings, as Clams, Fish, Lob-
ster, &c.
Page 345
Presented as published in 1890. 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
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(2) Take i peck each of onions and green tomatoes, and
sixty gherkins, or small cucumbers, cut them up into very
fine slices, and put these into a pan, adding a few more
gherkins (whole), together with 1 pint of red and green peppers,
and dust salt freely over all, letting them stand for twelve
hours ; then add loz. each of mace, mustard-seed, celery-seed,
turmeric, and whole cloves, 21b. of coarse brown sugar, 3
table-spoonfuls of mustard finely ground, and a stalk of horse-
radish very finely grated. Pour over these 0 pints of strong
vinegar, set the pan on the fire, and boil for half-an-hour.
Put the Chow-Chow into jars, and tie down.
(3) Put lgall. of chopped red cabbage and four large onions,
minced, into a pan with strong salted water, and let them
remain for two hours ; then put them into a brass kettle or
enamelled pan, and add 5 gall, of strong vinegar, 21b. of brown
sugar, 2 table-spoonfuls each of allspice, celery-seed, and black
pepper, 1 breakfast-cupful of mustard-seed, and 1 table-spoonful
of ground mustard. Put the pan on to boil, and let it remain
until its contents thicken. Allow it to cool, then place in
jars to preserve.
(4) Mince 1 peck of green tomatoes, mix \ pint of salt in
with them, put them in a pan with a little water, let them
stand for twelve hours, and then pour off the water. Chop
six small onions and a large head of celery, and mix with lib. •
of brown sugar, 1 teaspoonful of white pepper, and 1 table-
spoonful each of mustard, allspice, and cinnamon. Put these
into an enamelled pan in the following order : first a lay er of
tomatoes, next one of onion and celery, and then one of the
spices ; continue this order of laying till all the materials are
used up, and then pour over all lgall. of good vinegar. Put
the pan on the fire, and cook the tomatoes slowly until they
are done. Cauliflower, cabbage, or cucumbers may also be
added, and a little grated horseradish gives a nice flavour to
it. If to be kept, it must be put into jars and tied down.
CHOWDER. — It is probable that this term was
introduced into America by the Chinese, and has there-
fore some analogy to Chow-Chow. By some authorities
Chowder is said to be compounded of salted pork, fried
with onions, arranged in alternate layers with mashed
potatoes, and having slices of turbot, or other fish, in
the centre, the whole having been well seasoned and
flavoured with aromatic and savoury spices, wine (claret
especially) and ketchup, and stewed. Another authority
declares that Chowder is made in a hundred different
modes, but the boatmen of the Harlem River are generally
accredited with the production of the best dishes of it.
Biscuits and various other ingredients are occasionally
added, according to the taste of the maker. For receipts
see under the special headings, as Clams, Fish, Lob-
ster, &c.