The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1889-10-04
HOUSEHOLD

OouIiOSAp wv, p3NC6 GnGm i'll lars. cover
them with boiling brine strong enough
TO bear an 1891, let stand twenty-four
hours. IDen take them ont, wipe,
III Cream jars and cover with hot.
vinegar Spiced With an onion, twelve
whole cloves, one ounce of mustard
seed and o little mace. They will be
ready for use in two weeks.
TOMATO PICKLES. - Choose small
red IL yellow tomatoes, prick them
with q pin, put i'll glass or stone Jars.
add two OF three dozen nasturtium
seeds to each quart, cover with good
cold cider vinegar. They will be ready
for use in two weeks and will keep all
winter.
FRENCH PICKLE. - One peck Of
green tomatoes sliced, two heads Of
cabbage cut as for slaw, twelve largo
onions chopped, twelve green peppers
chopped, four ta~blespoonfulS each Of
ground cloves, allspice, celery seed, and
SAT- totaste. Cover with strong cider
vinegar and boil two hours. when
done Il cold, seal in jars and Keep in
a dry place,
TICKLED GREEN ToMAToEs.-Slice
very fine green tomatoes, onions, pep
pers. and celery, il you like. Place a
layer OF each in your jars, pour over
cold salt waterand set the jars iii q ket-
TIC OF water and let them get hot
through. Then drain through q colan-
der and place i'll the jars again, covering
with coed vinegar III which has been
boiled cloves, whole peppers, sugar,
mustard seed and celery seed.
I ---- 4a
GREEN TOMATO PICKLES.. ~ One
peck Of green tomatoes sliced, one doz-
Ell onions sliced, one ounce each Of
whole cloves, mustard seed, allspice; q
quarter pound OF ground mustard, ono
ounce and q half Of black pepper. Put
a layer Of tomatoes, then q layer Of on
ions, then q sprinkling of salt, then an
other layer Of tomatoes, and SO on; lot
stand over night. Drain off all the IL
quor, put them in a porcelain-lined ket-
Tie with all tho other ingredients, cover
with vinegar and simmer gently fifteen
minutes. Put away i'll stone or glass
jars.
PICALILLY-FIT FOR A QUEEN
One-quarter peck Of green tomatoes, ono
dozen red peppers, oac-half dozen sharp
green peppers, one-half dozen sweet
6hSSAA RSPR'Oip3 OiN NVLClA OllOQ2S OuOV
all fine. Pour over ono quart Of vim
egar and lot stand until morning.
Squeeze out dry. Mix one-quarter
pound Of ground yellow mustard with
one quart Of vinegar and one pound Of
sugar. Mix all together and place in
air tight jars. Highly recommended.
GREEN TOMATO CHOW Chow
One peck Of green tomatoes, six white
onions, three red peppers, three green
peppers, sliced and sailed over night.
Drain them we'll and put in your kettle
together with IL cupful Of grated
horseradlsh, one cupful Of brown sugar,
one tablespoonful each OF mustard,
cloves, allspice and cinnamon, If you
like. Cover with good cider vinegar
and boil two hours, stirring occasional
ly.
CHOW CHOW.-One quart Of small
onions, n quarter peck Of beans, boiled
III salt water, one head of cabbage, cut
up; fifty pickles, three stalks Of celery,
II root of horseradish, three heads Of.
.cauliflower, boiled in salt water. Mix
Ill together and salt for two hours.
I,1iree-quarters OfS&S pound Of ff-''S-..
mustard, one ounce each Of
cloves, mace and cinnamon. Scale
spices in tho vinegar and strain. MA
the mustard with a little cold vinegar.
Stir all together we'll and put in air.
tight jars or bottles.
CHOW Cnow.-A quarter peck Of
white onions, q quarter peck Of string
beans, ono dozen green peppers, three
heads Of caulilower> one head Of cab
bage, fifty cucumbers. After cutting
the vegetables, season them with celery
seed and mustard seed; add onc-half
pound Of table mustard and q table
spoonful Of tumeric. Cover the whole
with good cider vinegar and boil slowly
for two hours, then add two tablespoon
fuls Of olive oil and bottle.
FRENCH MUsTARD.-Slice up an on
ion in q bowl, cover with vinegar and
leave two or three days; then pour Off
the vinegar into a basin and put i'll suf-
iiclept salt, pepper and brown sugar to
suit the taste, and mustard enough to
thicken. Mix we'll together and sot on
the stove until it boils.
TOMATO CATSUp.-One gallon Of
strained tomato juice, four tablespoon
fuls each of salt, allspicc and cloves;
eight pods Of rcd peppers and one table,
spoonful Of mustard seed. Pound the
spices we'll and let them simmer in q
quart Of vinegar until the strength is
boiled out Of them. Put tho tomato
juice on to boil and lot it simmer very
gently until reduced one-half; then re-
move it from the fire; mix tho sniced
vinegar with it and add four table
spoonfuls Of ground black pepper and
one tcaspoonful Of cayenne pepper.
Bottle and keep tightly corkcd. a
handful Of garlic or six or eight large
onions boiled with the tomatoes will
improve tho catsup greatl1
TOMATO CATsUP.-StGg1 ana then
strain three peclSs Of ripe tomatoes. To
the strained juice add half q gallon Of
vinegar, two ounces 'of whole cloves,
two ounces Of whole allspice, two ounces