The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-08-17

twenty-four hours. When the cab
bage and onions are quite dry chop
them very fine and add all the other
ingredients with the exception OF the
vinegar. Heat the vinegar until boil
ing hot. pour over the mixture until
1t is well covered, and stir thoroughly,
and let stand for few minutes. Wipe
the peppers free of moisture, inside and
out Then fill them with the hot mix
ture and tie on the covers or tops,
which must be saved when the pep
pers are cut and cored. Pack the pep
pers in a stone jar and cover with cold
vinegar. They will be ready for eating
in a months time, but are improved by
standing still longer, and win keep
throughout the winter.
Green Tomato Soy.-Slice four quarts
of green tomatoes, without pesling, and
chop six onions very fine. Put the
whole into a preserving kettle, with
one quart of vinegar, one pound OF SUI
gar, one tablespoonful each of salt,
ground mustard and black pepper, and
half tablespoonful of ground cloves
and allspice. Add two tablespoonfuls
of celery seed. Stir thoroughly and
place over a slow fire. Bring slowly
to the boil and stew gently until the
| tomatoes are absolutely tender and
soft. Taste. and IL necessary add a lit
! TIC llOiG Hdll Vi SedSDlllllS, llEU pawn
/ into jars while still hot Close tightly
and store in a cool, dark place, and
let stand six weeks before serving.
Chow-chow "A we'll made chow
chow is always welcome addition to
any table, especially in winter. To
make a moderate quantity, allow one
quart of large cucumbers, two quarts
of small gherkins, two quarts of small
button onions, and six green peppers.
Slice the large cucumbers and chop the
green peppers and soak all the ingred-
tents together in salt water for TWEEN
ty-four hours. Then wash we'll in
fresh water. Let stand for a few
hours and drain. To one gallon of vim
egar add twenty-four tablespoonfuls
of English mustard mixed to a paste
with a little cold vinegar, two cups
of sugar, one ounce of temeric and
one cup of flour mixed to a smooth
paste with a little cold water Place
the vinegar over the fire and stir con-
tinually until 1t has boiled for five
| minutes. Throw in the pickles, let
scald UP thoroughly, then remove from
the fire and stand over night. In the
morning drain Off the vinegar. add one
teaspoonful of curry powder, again
bring to the scalding point and pour
over the pickles Let stand until cold.
| pack in small jars or bottles and seal
! tight.
| Picked Gherkins. Select small firm
| gherkins put them In stone jar, and
cover with a strong brine, placing a
plate on top to keep them from float
ing and stir them up well from the
bottom every two days until the ex-
piration of two weeks. At the end of
that time drain off the brine, throw
away any of the gherkins that may
have become soft, and cover the re-
mainder with fresh water. Let stand
for twenty-four hours, change the wa
ter, and let stand again for another
day. Gather fresh. green grape leaves.
and with them line the preserving ket-
tie. Drain the gherkins free of wa
ter, and place them in the kettle,
sprinkling each layer with a tiny bit
of alum. Cover the gherkins with cold
water, spread two layers of grape
leaves over the top and place them
over moderate fire. Let them heat
slowly and simmer gently for FIVE
hours. Then throw them into very
cold water and let stand while the
vinegar is In preparat ton. Measure
vinegar enough to cover the gherkins,
and put it into a porcelain lined ket-
tie. Fill a muslin bag with a large
cupful Of mixed spices-whole cloves.
whole allspice, pepper corns, stick Gin.
namon, mustard seeds and a few blades
OF mace. Drop the bag into the vim
egar and let 1t boil for two minutes.
Drain all the water off the gherkins,
pack them in Jars, and pour over them
the hot vinegar. Cover and store In
a cool, dark place. They should not
be disturbed or eaten for six months.