Miss Parloa's kitchen companion

Chop fine the tomatoes, onions, and peppers. Mix the chopped cabbage and salt with these. Make a large bag of coarse cotton cloth. Put this mixture into it, and lay it in a press. If there be no press at hand, one may be extemporized by laying slats across a keg, placing the bag on these and then putting a heavy plank with weights on the bag. This presses out the strong rank juices of the vegetables. Keep them in the press for twenty-four hours. At the end of that time turn the vegetables from the bag into a bowl, and add the other ingredients. Mix thoroughly, and add enough cold vinegar to cover the mixture. Pack in wide-mouthed bottles or self-sealing jars. This chow-chow is not to be cooked. It will keep all winter. * Chow-chow of Ripe Cucumbers and Onions. Use four quarts of ripe cucumbers, peeled, seeded, and chopped fine, two quarts of white onions, chopped fine, half a pint of salt, two ounces of white mustard seed, two green peppers and one red pepper, one table-spoonful of black pepper, and enough vinegar to cover the mixture. Mix the chopped onion and cucumbers with the salt, and put in the press for twenty-four hours. At the end of that time put the vegetables in a bowl, and add the dry ingredients. Mix well, and then add the vinegar. Put the chow-chow in jars, and place a few nasturtium leaves and a few pieces of horse-radish root in the mouth of the jar. They flavor the chow-chow, and help to keep it fresh. * India Chutney. The proportions are : two quarts of pared, cored, and sliced tart apples, the same quantity of green tomatoes, chopped fine, one pound of stoned raisins, chopped fine, three cloves of garlic, one shallot, one pint and a half of brown sugar, one pint of lemon juice, one pint and a half of vinegar, one gill of salt, one teaspoonful of cayenne, and one table-spoonful of powdered ginger. Grate the garlic and shallot. Put all the ingredients into a large stone jar, and let them stand over night. In the morning place the jar on the fire in a kettle of cold water. Heat slowly to the boiling-point, and boil for six hours, stirring occasionally. Heat pint preserving-jars, and after filling them, screw on the covers carefully. This pickle will keep for years. ii»'h: * American Chutney. Use half a peck of green tomatoes, four green peppers, two large onions, one gill of salt, one gill of grated horseradish, half a pint of lemon juice, one pint and a half of vinegar, one pint of sugar, one teaspoonful of ground clove, and one table-spoonful each of ground cinnamon and allspice. Chop the tomatoes, and let them drain through a colander for one hour. Chop the peppers very fine. Now put the tomatoes and other ingredients into a preservingkettle, and place on the fire. Heat slowly to the boilingpoint, and cook for an hour, stirring frequently ; then pour into pint jars, and seal. * Green Tomato Sauce The materials required are : one peck of green tomatoes, one quart of sliced onions, one pint of salt, half a pound of mustard seed, half a cupful of ground mustard, one dozen pepper-corns, one dozen whole allspice, and one quart of vinegar.