The Twin-city housewife

Twenty-four large tomatoes, four onions, six peppers (green), eighth tablespoon sugar, four tablespoons salt, four coffee cups of vinegar, one heaping tablespoon of cloves and one tablespoon of allspice (not ground), one tablespoon each ground nutmeg and cinnamon. Chop all together and boil until done. Bottle and seal.—Miss Delphine Carter. Chow Chow, No. 1 Two heads cabbage, one dozen cucumbers, one-half dozen onions, one-half gallon green tomatoes, and salt. Put into a bag and let drain over night. The next morning add one-half pound brown sugar, one and one-half tablespoons of tumeric, two tablespoons of ground mustard, two tablespoons of white mustard seed, two tablespoons of celery seed, one of black pepper and three pints of vinegar. Let all come to boil and put it into jars—Mrs. M. F. Patterson. Chow Chow, No. 2 Grind green tomatoes and cabbage through meat chopper, using coarse blade, squeeze dry in potato masher and measure; to one-half gallon of each use one dozen onions and one-half dozen green peppers also ground in meat chopper, one-half cup each of ground mustard and white mustard seed, three tablespoons each tumeric and celery seed, one tablespoon each mace, ground cinnamon, and red pepper, three pounds brown sugar, and vinegar sufficient to cover. Cook until cabbage, etc., is tender. It can be finished all in one morning.—Mrs. R. D. W. Connor, Raleigh. sixty-two THE TWIN-CITY HOUSEWIFE Chow Chow, No. 3 Chop three good sized cabbage heads, two dozen medium sized onions, three small pods of green hot pepper, and six large green sweet peppers. Over it pour one gallon of vinegar to which has been added one scant cup salt, two pounds brown sugar, two ounces each celery seed and white mustard seed, and one ounce of tumeric. Mix all well together and put in jars. No heating is required—Mrs. Spencer B. Hanes. Cucumber Pickles, No. 1 Let your cucumbers stay in a brine, strong enough to bear an egg, ten days to two weeks. Then rinse them off and put them in fresh water; change the water frequently until the salt is extracted. Then put them in weak vinegar with bits of alum, cover with cabbage or vine leaves and scald them for thirty minutes. Then take them out and drop them in a jar of cold vinegar. Then beat a half teacup of spices, half the quantity of cloves and a piece or two of ginger. Put spices in a muslin bag and put the bag of spices into two pints of vinegar and one teacup of brown sugar. Boil all together fifteen minutes; then pour over your jar of pickles and cover them over with thick paper or waxed cloth. They are then ready for use. I often add several pieces of onion. This recipe is for two gallons of pickles—Mrs. Sarah Hay. Cucumber Pickles, No. 2 Take cucumbers from brine and soak 24 hours in water to which add a piece of alum size of a hickory nut. Cut in inch slices, cover with cold water to which has been added some ground ginger and some ginger root, and boil half an hour. Make a syrup of one quart vinegar one-half pint water, two and a half pounds brown sugar, ten cents worth mixed spices and five cents worth of tumeric. When it comes to a boil add four pounds of the cucumbers and boil all together until clear—Mrs. Wm. M. Taylor, Jr. Mustard Pickles Cucumbers and green tomatoes, enough to make two gallons after being cut into small pieces, six green peppers and six large onions, chopped fine. Mix through this a teacup of salt; put in a bag and let drain all night. In the morning put in a kettle, with enough weak vinegar to boil it about ten minutes. Drain that off and put in enough strong vinegar to boil again. Mix half a cup of ground mustard (or more if desired), with enough vinegar to make a smooth paste, two and a half pounds of brown sugar, two tablespoons each of celery seed, whole cloves and alspice, and enough tumeric to make the color