One quart of large firm cucumbers cut in thin slices, then cut across in half, 1 qug,rt of small cucumbers 2 inches long, 1 quart of white button onions, 1 quart of green tomatoes sliced. Measure cu- cumbers and tomatoes after they are sliced. One large head of cauli- flower divided into pieces, 4 large green peppers; remove the seed and cut in coarse bits. Put these ingredients into brine, made of 1 cup of salt to 1 gallon of water ; let it remain 24 hours, then scald in same brine and drain well. Make a paste of 1 cup of flour, 6 table- spoons of ground mustard, 1 tablespoon tumeric. Mix smooth with cold vinegar. Put on the stove 2 quarts of vinegar, 2 cups of light brown sugar, 1 teacup of grated horseradish,! ounce white mustard seed, 1 ounce of celery seed✪ Green Chow Chow. Let this boil, then add mixture and boil until smooth and thick, stirring all the time. Add pickle and let it remain until very hot. Chopped Pickle. One-half peck of green tomatoes, 1 large head of cabbage, 24 large cucumbers, 30 onions. Chop fine and salt. Let them remain 1 night, then squeeze and add ^ pint of grated horseradish; cover with either weak vinegar or vinegar and water. Let this mixture set for 2 days. Then press dry. Pour over it for three consecutive, mornings, 3 quarts of boiling vinegar, using the same vinegar each time. The last time add 3 pounds of brown sugar, 1 small teacup of tumeric, and 1 small teacup of celery seed. Mix this with the vine- gar and let it come to a boil ; but before this vinegar is poured over, for the last time, mix well with the vegetables, 1 pound of ground mustard, % pint of salad oil.✪ Chopped Pickle Stir well. Put in jar and tie up se- curely. Pickle for Pork. Four gallons of water, 1^ pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter, boil and skim, when cold pour over the pork. o « e e U l=!A 11 ^*C\|l 11 Ik5^ e o o e CATSUP **They have been to a great feast of langttages and stolen the scraps," — Shakespeare. Tomato Catsup. Scald and skin % bushel of ripe tomatoes; removing the hard part near the stem. Cut up and put in porcelain kettle, with three sliced onions, 12 cloves of garlic, 5 tablespoons of salt, 4 tablespoons of black pepper, 5 pods of red pepper (with seed removed), 2 table- spoons of allspice, 2 tablespoons of cloves, 2 coffee cups of light brown sugar, 1 blade of mace, 1 handful of peach leaves after they have been washed. Allow peach leaves to boil ^ hour, then re- move them. Put all the spices in a muslin bag. Cook catsup until reduced one-half; add 1 tablespoon of celery seed, and 1 quart of best cider vinegar✪ Tomato Catsup. Boil about 20 minutes. Rub through a sieve and seal while hot. Tomato Catsup. One peck of tomatoes after they have been boiled and strained, 1 tablespoon of salt, 3 tablespoons of black pepper, 2 ounces of cloves, 2 ounces of allspice, 1 large pod of red pepper chopped very fine, 4 chopped onions, 1 teacup of brown sugar, 12 cloves and some garlic. Pour water on tomatoes and remove stins, put them in kettle with a quart of vinegar and the other ingredients and boil 2 hours. Put spices in bag to keep from turning catsup dark. Add 1 tablespoon of brandy to each bottle and it will keep for years. Serve cold with meats. Sliced Catsup. Take equal quantities of onions, tomatoes and peppers and slice them. Put an alternate layer of salt, pepper and onion. Let remain all night ; the next morning, if too salty, pour over a bucket of cold water, squeze and put on a sieve to drain; then add vinegar that will cover it and spices of all kinds. After the vinegar boils add the mixture and let remain a few minutes, remove from the fire and put in the jar. French Catsup. Two heads of cabbage, 4 dozen cucumbers, 1 dozen onions, 2 dozen green peppers, half peck af green tomatoes. Chop the onions and pour hot water over them and let stand ten minutes. Put all the other ingredients together, chop fine, sprinkle salt over them,

AI-modernized reading of the original text

One quart of large firm cucumbers cut in thin slices, then cut across in half, 1 quart of small cucumbers 2 inches long, 1 quart of white button onions, 1 quart of green tomatoes sliced. Measure cucumbers and tomatoes after they are sliced. One large head of cauliflower divided into pieces, 4 large green peppers; remove the seed and cut in coarse bits. Put these ingredients into brine, made of 1 cup of salt to 1 gallon of water ; let it remain 24 hours, then scald in same brine and drain well. Make a paste of 1 cup of flour, 6 tablespoons of ground mustard, 1 tablespoon tumeric. Mix smooth with cold vinegar. Put on the stove 2 quarts of vinegar, 2 cups of light brown sugar, 1 teacup of grated horseradish, 1 ounce white mustard seed, 1 ounce of celery seed. Let this boil, then add mixture and boil until smooth and thick, stirring all the time. Add pickle and let it remain until very hot. Chopped Pickle. One-half peck of green tomatoes, 1 large head of cabbage, 24 large cucumbers, 30 onions. Chop fine and salt. Let them remain 1 night, then squeeze and add ^ pint of grated horseradish; cover with either weak vinegar or vinegar and water. Let this mixture set for 2 days. Then press dry. Pour over it for three consecutive, mornings, 3 quarts of boiling vinegar, using the same vinegar each time. The last time add 3 pounds of brown sugar, 1 small teacup of tumeric, and 1 small teacup of celery seed. Mix this with the vinegar and let it come to a boil ; but before this vinegar is poured over, for the last time, mix well with the vegetables, 1 pound of ground mustard, % pint of salad oil. Stir well. Put in jar and tie up securely. Pickle for Pork. Four gallons of water, 1^ pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter, boil and skim, when cold pour over the pork. o « e e U l=!A 11 ^*C\|l 11 Ik5^ e o o e CATSUP **They have been to a great feast of langttages and stolen the scraps," — Shakespeare. Tomato Catsup. Scald and skin % bushel of ripe tomatoes; removing the hard part near the stem. Cut up and put in porcelain kettle, with three sliced onions, 12 cloves of garlic, 5 tablespoons of salt, 4 tablespoons of black pepper, 5 pods of red pepper (with seed removed), 2 tablespoons of allspice, 2 tablespoons of cloves, 2 coffee cups of light brown sugar, 1 blade of mace, 1 handful of peach leaves after they have been washed. Allow peach leaves to boil ^ hour, then remove them. Put all the spices in a muslin bag. Cook catsup until reduced one-half; add 1 tablespoon of celery seed, and 1 quart of best cider vinegar. Boil about 20 minutes. Rub through a sieve and seal while hot. Tomato Catsup. One peck of tomatoes after they have been boiled and strained, 1 tablespoon of salt, 3 tablespoons of black pepper, 2 ounces of cloves, 2 ounces of allspice, 1 large pod of red pepper chopped very fine, 4 chopped onions, 1 teacup of brown sugar, 12 cloves and some garlic. Pour water on tomatoes and remove stins, put them in kettle with a quart of vinegar and the other ingredients and boil 2 hours. Put spices in bag to keep from turning catsup dark. Add 1 tablespoon of brandy to each bottle and it will keep for years. Serve cold with meats. Sliced Catsup. Take equal quantities of onions, tomatoes and peppers and slice them. Put an alternate layer of salt, pepper and onion. Let remain all night ; the next morning, if too salty, pour over a bucket of cold water, squeze and put on a sieve to drain; then add vinegar that will cover it and spices of all kinds. After the vinegar boils add the mixture and let remain a few minutes, remove from the fire and put in the jar. French Catsup. Two heads of cabbage, 4 dozen cucumbers, 1 dozen onions, 2 dozen green peppers, half peck af green tomatoes. Chop the onions and pour hot water over them and let stand ten minutes. Put all the other ingredients together, chop fine, sprinkle salt over them,

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