New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-09-30
cHowcHows AND MIXED PICKLES

mere - al 1lA l--S nc
5 Ps 5srs sT a h is2s' s sTsst 70 70
which undoubtedly expresses the opinion Of many
people IN regard 70 some OF the highly seasoned
mustard sauces and old English ChowchOws former
~ admired. IL Is not true. however. that choT-
chow Is necessarily Unwholesoue dish. which
only stimulates the appetite. Condiments and SPICES
actually assist the digestion. and as such should
always be employed by Intelligent cooks A chow
chow may be a more wholesome dish than a beef
broth II eaten n moderation, as it should be On
the other hand. a beef broth may be so badly made
that IL Is simply greasy burden 70 the stomach
Al the end OF the eighteenth century. after the
conquest u India, great many East Indian dishes
were introduced into British and American cookery.
Il SAID that muligaIaWuy soup. highly curry
seasoned chicken soup. became for the time the
fashionable dish The word simply means pepper
water Curry introduced from India, and a whole
some thing properly used. was q lad, and CHOW
chow ana chutneys Of VARIOUS kinds became popular
a--l Nrre corleo 0y English housewives. sometimes
many Of these dishes were indIsesubIs ana IN
wholesome There are, as survival OF this period
a mia paste Of mustard and the other for well
seasoned chopped pickle 70 serve with meats
10 make ire chopped pickle or chowchOw take
tomatoes, hall dozen white onions. three heads OF
lie csoo@s one dozen green pepPsss s2d o o &c
;nsTea-eats togetneT until they are me nasn
cup Of me salt over the vegetables and pack them
il a coarse LaN one OF tdrIap viii answer al puT-
across barrel. Put board and weights over them
50 that the crude juices VIII be pressed out Let
them remain tWeury-f0ur hours In press, then add
10 them three pounds OF sugar half a cup Of grated
hOTseTaGlsh tablespoonful each OF ground black
pepper ground mustard. white mustard seed. celery
seed and ground mace kuead all the ingredient IS
together, end finally add a gil OF Dutch mustard
mixed. V Deu the ingredients are well blended
cover them with good cider vinegar. Keep the
choWchCw In covered stone jars under vinegar
To make the mixed pickle select a quart OF large
green cuCumbers sliced IN small chunks, q quart OF
tiny cucuubers about TWO inches or less n length.
quart CO white button onions, quart Of green
tomatoes cut IN chunks Ike the large CucumbeTs,
four large peppers 10 coarse bits and large
CaulifCweT divided into tiny ioweTets. Put all the
. vegetables in a weak brine made by mixing a cup
n salt q gallon Of water Let the pickles soak
for twelry-f0ur hours ia this brine Then put them
IN porcelain lined kettle and sCad them Up IN the
brine Ihey were soaked IN and drain them thor
ClEEly-
Make a paste o. six tablespoonful OF ground
mustard, one tablespoonful Of JUTueriC. cup q
-four. a cur 81 sugar and two quarts OF good cider
vinegar. stir this dry mixture with little OF the
vinegar. and then add the remainder. Put II in a
clean porcelain lined kettle with the pickles that
should have been drained from the brine. Stir the
whole until IL sCalds and becomes smooth ard thick
Seal - UP in large uouthed jars bottles. K IS
good The day after IL Is made. but Il IS better at the
enc % q month