Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1908-11-12
RELISHES OF MERIT
DIRECTIONS FOR TASTY CHOW.
CHOW AND cATsUP.
Green Tomatoes Needed for the Latter
Numerous ingredients Used in
PaIatsbIe English Pickle
For the CStsup.

Take one peck of green tomatoes,
haIt peck ripe tomatoes. six white
onions, three heads of white cabbage,
one dozen green peppers and three
rNA RsRDsps. OAAp 60 0,unatoes, cab
oage and other ingredients together
into fine hash. drain of any surplus
juices. sprinkle a cup of fine salt over
the vegetables and pack in a coarse
Surlap bag and lay on Stats over a
large pan or tub to drain.
A board and weight on top will ex-
pedite matters. Let them remain "a
hours, until all the acrid juices are
pressed out. Now add to them three
pounds sugar, half cup grated horse
radish, a tablespoonful each ground
black pepper. mustard, white mustard
seed. mace and celery seed, and knead
all together with the hands. Lastly
add a half cup Dutch mustard mixed
with vinegar and onion. and cover
with good cider vinegar. Pack in
stone Jars and keep covered.
English Pickle or Chow-chow.-For
this excellent pickle take two heads
cauhtower, one head cabbage, 200
very small cucumbers. 500 half-grown
cucumbers, pared and sliced, so small
white onions, two heads celery cut in
pieces. one small cup green grapes,
one-halt CUP radish pods, one-half cup
nasturtium seeds, one-half cup white
mustard. one-Quarter cup ground black
pepper, one-quarter cup ground CHINA
mon. one-half cup tumeric and one cup
grated horseradish. Cut the cauli-
Hover in tiowerets. chop the cabbage
and onions. or leave the onions whole
preferred. Put all the vegetables
In salt over night The next day
drain clear from the crude juices and
cover with vinegar. Let it stand two
days. then drain again and mix in the
spices. Boil one gallon of vinegar
and two pounds white sugar, and pour
on while hot. Repeat this three
mornings in succession. draining OF
the vinegar and relocating. The last
time mix one scant half cup ground
mustard with little vinegar and add
To the vinegar and sugar.
Chill Sauce.-Most housekeepers
nowadays prefer chill sauce TO catsup.
For making the former this is a good
rule: Take peck OF ripe tomatoes
and skin by throwing into boiling wa
ter. then rubbing OF the peel. Peel
eight medium-sized white onions and
chop the onions and tomatoes together
until very fine. Put over the fire and
cook 10 minutes. Never use tin or
iron vessels in cooking tomatoes. A
porcclain-lined kettle is best for pre-
serves and Tfplrfnc a
minutes add a pint Of vinegar, a table
spoonful each powdered cinnamon. all
spice and black pepper. and teaspoon
ful cloves. Tie the spices in a small
bag of cheescloth. Now let the whole
cook for about five hours on the back
OF the stove until quite thick. taking
care that 1t does not scorch. When
ready to be taken up remove the bag
OF spices and strain or not, as pre-
ferred. Then add a tablespoonful
ground mustard, a teaspoonful cay
enne and two teaspoonfuls white gin
ger. Salt may be added to suit the
taste.
oId-Fsahioped Tomato Catsup.-
SlicF wnhdot peeling nine quarts of
tomatoes not too ripe. Back in a large
porcelain-lined kettle. draining off as
much of the clear juice as possible.
Add to the tomatoes four tablespoon
fuls of salt, two of allspice, one of Gin
namon. three-quarters Of a tablespoon
full of cloves, teaspoonfu of black
pepper and a half teaspoonfuI of
cayenne. Pour over all three cupfuls
Of good vinegar. Cover the kettle and
simmer gently on the back of the
stove for three or four hours, not al
lowing it to stop a gentle simmer.
Take from the fire and let the catsup
cool in the kettle. When cold strain
and bottle, sealing closely.