New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-11-05
CHOU- W.
HOW TO MAKE SEVERAL KINrs.


The chow chow is mixed pickle OF Enshsh
origin in snite Of its name and It doubt was srg
pested nv the famous East India chutney, KNOWN
nc nic,ed mangoes The chow-chow. however. Is
composed largely of our common garden 'ese'a
bles highly spiced and seasoned with mustard, as
well as vinegar The best chow-chows nave inc
the East India chutneys, a certain proportion OF
sugar added to them. This serves somewhat '"
soften the otherwise fiery effect of the SEASONING
ord is not sufficient to give sweet taste to the
chow-chow. "
The recipes for chow-chow given below undoup.-
edy furnish wholesome appetzers wnen useu III
moderation They serve TO stimulate the uiSes"o'
of meats and other substances which might prove
TO be too rich and heavy. Select a peck OF hrm.
green tomatoes half peck OF ripe tomatoes "a'i
a dozen onions. six green peppers and TWO req ones
ohoth of the b,,ll-nosed VARIETY and also three
medium, sized heads of cabbage. Chop all these IN
gradients fine and mix them toSetrYr. Hp'ihN'7
n mint Of salt through the mixture Put all !"
coarse bag-one made of buraps VIII 10 very We"
for the purpose. Lay Stats across Kes OF over 'e
mouth of a large washtuo. Lay the bag across
49, s,ote mt a plank over it, and place heavy
WEIGHTS on the plank. BY this means the COARSE
rank iuices of the vegetables are pressed out Let
the vegetables remain in press IN cooi pace WI
twenty four hours At the end OF TINS time re""'e
the vegetables from the bag into Il large ear'he"
bowl or stone poriet. Add three POUNDS Oh p'o""
,,a obtained. Add also half cup of grated morse
rodisb q teaspoonful of white pepper. table
snoonful Of ground mustard and one OF mace anu
an ounce each Of celery seed ana wh'i 'huS'an'
seed and finally two gills of Dutch mustard MIN
all tbes, ingredients thoroughly INTO 'he c"o"
chow using the hands. Cover the mixture VIII" VI.
ros4 cider vinegar which you can obtain. II VIII
keen well all winter in n stone pot III a cooi cehai
Toward spring. If it seems to be growing S."'.
co,d II nm II Is not necessary to cook 1t at hrs
This Is the best rule for the familiar Engiish
chopped chow-chow , -,
most delicious chow-chow may also be mace OF
rjne cucumbers and white onions. Peel enough ripe
cucumbers make three quarts "heh e"oPl.'"
DO not remove the seeds. Peel and chop me
enough white onions to make three p!nts. MIX the
tuo and add about n cupful of fine salt. Pat these
in a bag and press them in the same way as .he
other chow chow. When they have GRAINED io'
twenty-four hours take them out ana put 'h'"i
in n stone jar. Add two ounces Of white mus'aru
Good two green peppers or one red of the bull
nose variety, chopped fine. one tablespoonful o'
black pepper and enough good cider vinegar W
cover the whole Add also handful OF nastur-
tiums and half a dozen inch pieces OF horse-radish
root TO the chOw-chow after II Is poureu III Wv
lar This chow-chow does not keep 80 well as '"e
other because Of the large proportion OF the onions
II shoud be kept sealed and used during the cary
mart Of the winter In any specks Of houiu
should appear remove Them drain OH the VIM
gar scald 1t up, and pour it back on the CHOW
chow. ,,,
Another excellent chow-chow, which TOT o'st'no-
t;on only is known as French chow-chow' ~
made of one quart of large green cucurnDers' GU.
in small chunks quart Of green Tomatoes H'''e'
and cut In bits. one large cauliiower DIVIDED INTO
tinv aowerets four large. green bullnosei peppers
cut in coarse bits. quart OF tiny whi'e QUITO"
onions and quart OF tiny cucumoers' apou' .''
inch and n half in length. None OF these ihsre"i.
ents are chopped nne Those that are cut MP ~ All
are cut In bits or small chunks MANI "
weak brine Of "A gallon Of cold water ana cup
of salt Let the vegetables soak In THIS DflI iu'
twenty-four hours. Then put Them into poIccia,i,
lined kettle with the brine, and let theni co -,
10 the boiling point. Drain out the p!cki,s
away the brine, and wash out the porcehih In,
kettle Into this kettle put cup or siitcu Ioa .
a cup OF sugar. six tablespoonfuls or srouni "ur
lard and tablespoonful of turmeilc we ~, ~,
merle should be purchased from 4 uuat r VI
druggist or from "a dealing in line fanliy
supplies Mix all these dry ingredients tcget her'
ana stir them a paste with pint oi, Vliiesa
Add three more Iirts OF vinegar, put ,he hUtIe
over the fire. and let II come slowly 10 me poils
pcint stirring IL steadily all the time. wren u
mixture has become thick and SMOOTH az II WIN
after five minutes boiling. add the pickles. anu i,
move the kettle at once from the IRE. Iu. tie
chow chow into earhen plcklejars ana cover !, Wy,
II Is not necessary to seal IL up. II Is 'N'sen'
the day after 1t Is made. but II is better after 49,
ing n months time and IL will not deerorAte WIN
age IL IL is kept in cool place.