The Henderson cook book

Two gallon cabbage cut fine, V2 gallon onions cut fine, 2 dozen sweet red peppers (ripe). Put a layer of salt over it and stand over night. In the morning pour boiling water over it and squeeze it out. Then do it again. Three quarts good vinegar, 1/2 box of yellow ground mustard, 4 cups sugar, y2 ounce white mustard seed, y2 ounce of celery seed, 1 spoonful of turmeric in a muslin bag to make it yellow; horse-radish to taste, 50 little cucumbers pickled and cut up. After vinegar boils put in cabbage and boil until it begins to get clear; take off and let stand over night. The next day heat it and put in jars and seal. — Miss Leah Perry. CHOW-CHOW PICKLE. One gallon chopped cabbage, y2 gallon chopped green tomatoes ; 8 chopped onions ; 6 pods of bell pepper (green, chopped up), 3 quarts of good vinegar, 2y2 pounds of brown sugar, a little each of black pepper, spice, cloves, mace, cayenne pepper, cinnamon ; sprinkle all loosely over the other ingredients. Cut up cabbage, tomatoes and green pepper; sprinkle with salt and let stand over night. Drain off salt water in the morning and add other things. Add 5 cents worth white mustard seed. Cook all together slowly for 4 hours. — Mrs. J as. R. Rankin. CHOW-CHOW PICKLE. Green tomatoes cut fine and salted overnight, full y2 gallon ; add cabbage enough to make in all 6 quarts, 4 onions, 2 bolls green pepper, 3 quarts vinegar, 1 pound sugar to the quart. Flavor with celery seed, spice, etc., as you like. Cook till done. — Mrs. W. E. Moss. MUSTARD CHOW-CHOW. One-fourth peck green tomatoes, iy2 dozen cucumbers, 141 peck small onions, 1/2 dozen green peppers, 3 red peppers. Wash thoroughly before cutting into small pieces and salt 1 night, with 3 cups sprinkled between layers. Drain off in the morning; wash and drain for 2 hours. 3 quarts vinegar, 3 pounds sugar, ^ pound mustard, mixed thick, 5 cents whole mustard seed, 5 cents celery seed, 5 cents curry powder, 1 large cauliflower boiled separately for 5 minutes. Put vinegar and spices on to boil, then put in pickle, except cauliflower; boil 40 minutes, then add cauliflower and boil 20 minutes more. If you can get them, some little gherkins, whole, are an improvement, and also string beans. — Mrs. C. M. Cooper. MUSTARD PICKLE. One quart cucumbers, 1 quart cabbage, 1 quart green tomatoes, 1 quart small onions, 6 green peppers. Cut all up and make a brine of 1 pint salt to 4 quarts water. Let soak 24 hours, cook a little, run through colander to drain. Take 1 cup flour, 1 teaspoonful tumeric, 4 teaspoonfuls dry mustard. Mix with enough cold vinegar to make paste; then add 1 cup sugar and vinegar to make 2 quarts. Boil this until thick, then put in cut-up fruit and boil few minutes. — Mrs. II. H. Beacom. PEPPER SAUCE. For 1 pint bottle : ^ full chopped onions, 1 tablespoonful mustard, 1 tablespoonful sugar, 1 tablespoonful horse-radish, 1 teaspoonful black pepper, 6 green peppers, 6 red peppers, salt to season ; fill with vinegar. — Mrs. Henry Perry. PICKLED SWEET RED PEPPER.