Take one-half peck of green tomatoes, two dozen large cucumbers, one dozen white onions, one-half dozen green peppers, two roots of horse-radish, all chopped together. Sprinkle a little salt through it, and put into a colander. Let it remain a few hours to drain off the water; season with ground spices — namely, black pepper, mustard, and cloves — to the taste. Put all in a jar, and pour over just enough cold cider vinegar to cover well✪ Chowchow. Sweeten the vin- egar, if preferred. Mrs. Amanda Tuerman. TOMATO CHOWCHOW. Take one peck of green tomatoes, one dozen large cucum- bers pared, one dozen large onions, six large red peppers, one large head of cabbage, chopped separately and sprinkled with salt ; let stand separately one night, then drain and mix all well together in a large bowl, with one-half tea-cup- ful each of black and white mustard-seed, one tea-cupful of grated horse-radish, three table-spoonfuls of ground black pepper, one table-spoonful of celery-seed. Cover with good cider vinegar cold, and mix well before putting in jars. Mrs. S. P. McDowell. 106 The New Kentucky Home Cook Book. CHOWCHOW, Take two dozen large cucumbers, ✪ Tomato Chowchow one dozen onions, one dozen green peppers, two large heads of cabbage. Chop all • together and sprinkle with salt ; let it stand overnight ; then drain and take one gallon of cider vinegar, add three pounds of sugar, three-fourths of a pound of white mustard-seed, three-fourths of a pound of black mustard-seed, one-fourth of a pound of ground mustard; pour it over the pickle and boil until tender. Add one-fourth of a pound of celery- seed after it is boiled. Mrs. Paxton Marshall. SLICED CUCUMBER CATSUP. Slice half a bushel of cucumbers, peel and slice a small peck of onions. Cover them with salt, and let them stand all night. Wash in cold water, and drain through a colan- der, then mix with the followiug spices: Half a tea-cupful of celery-seed, a small tea-cupful of white mustard-seed, a table-spoonful of allspice, a table-spoonful of cloves, a tea- spoonful of mace, a handful of ciuuamon bark, a table- spoonful of black pepper, eight red peppers cut in small pieces, a tea-spoonful of alum, two ounces of tumeric, and three pounds of sugar✪ Sliced Cucumber Catsup. Put all into a porcelain kettle, cover with vinegar, and let it thoroughly scald. Use whole spices. Mrs. W. O. Dodd. MUSX-MELON MANGOES. Have the melons young and tender. Cut a piece out of the side the length of the melon, and take out the contents. Secure one end of each to its own melon by a stitch made with a needle and white thread. Put them in cold brine for ten days, then soak them in fresh water twenty-four hours, drain, and wipe them dry, and then fill them with the following mixture: Half a pound of black and white mustard-seed, half a pound of grated horse-radish, sliced onions, one ounce each of black pepper, mace, cloves, tu- The' New Kentucky Home Cook Book. 107 ✪ Muskmelon Mangoes

AI-modernized reading of the original text

Take one-half peck of green tomatoes, two dozen large cucumbers, one dozen white onions, one-half dozen green peppers, two roots of horse-radish, all chopped together. Sprinkle a little salt through it, and put into a colander. Let it remain a few hours to drain off the water; season with ground spices — namely, black pepper, mustard, and cloves — to the taste. Put all in a jar, and pour over just enough cold cider vinegar to cover well. Sweeten the vinegar, if preferred. Mrs. Amanda Tuerman. TOMATO CHOWCHOW. Take one peck of green tomatoes, one dozen large cucumbers pared, one dozen large onions, six large red peppers, one large head of cabbage, chopped separately and sprinkled with salt ; let stand separately one night, then drain and mix all well together in a large bowl, with one-half tea-cupful each of black and white mustard-seed, one tea-cupful of grated horse-radish, three table-spoonfuls of ground black pepper, one table-spoonful of celery-seed. Cover with good cider vinegar cold, and mix well before putting in jars. Mrs. S. P. McDowell. 106 The New Kentucky Home Cook Book. CHOWCHOW, Take two dozen large cucumbers, one dozen onions, one dozen green peppers, two large heads of cabbage. Chop all • together and sprinkle with salt ; let it stand overnight ; then drain and take one gallon of cider vinegar, add three pounds of sugar, three-fourths of a pound of white mustard-seed, three-fourths of a pound of black mustard-seed, one-fourth of a pound of ground mustard; pour it over the pickle and boil until tender. Add one-fourth of a pound of celeryseed after it is boiled. Mrs. Paxton Marshall. SLICED CUCUMBER CATSUP. Slice half a bushel of cucumbers, peel and slice a small peck of onions. Cover them with salt, and let them stand all night. Wash in cold water, and drain through a colander, then mix with the followiug spices: Half a tea-cupful of celery-seed, a small tea-cupful of white mustard-seed, a table-spoonful of allspice, a table-spoonful of cloves, a teaspoonful of mace, a handful of cinnamon bark, a tablespoonful of black pepper, eight red peppers cut in small pieces, a tea-spoonful of alum, two ounces of tumeric, and three pounds of sugar. Put all into a porcelain kettle, cover with vinegar, and let it thoroughly scald. Use whole spices. Mrs. W. O. Dodd. MUSK-MELON MANGOES. Have the melons young and tender. Cut a piece out of the side the length of the melon, and take out the contents. Secure one end of each to its own melon by a stitch made with a needle and white thread. Put them in cold brine for ten days, then soak them in fresh water twenty-four hours, drain, and wipe them dry, and then fill them with the following mixture: Half a pound of black and white mustard-seed, half a pound of grated horse-radish, sliced onions, one ounce each of black pepper, mace, cloves, tu The' New Kentucky Home Cook Book. 107

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