Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-09-03
Tasty ChoW-ChoW
And Catsnp Recipes


peck ripe timatoes. six white onions,
three heads of white cabbage one dozen
green peppers and three red peppers
Chop the tomatoes. cabbage and other
ingredients together into a fine hash.
drain off any surplus juices, sprinkle a
cup of fine salt over the vegetables and
pack in coarse burlap bag and lay on
Stats over large pan or tub to drain.
A board and weight on top will expedite
matters. Let them remain twenty-fo
hours. until all the acrid juices are press
ed out. Now add to them three pounds
sugar. a half cup grated horseradish a
tablespoonful each ground black pepper,
mustard. white mustard seed. mace and
celery seed, and knead all together with
the hands. Lastly add 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
caulifower, one head cabbage, 700 very
small cucumbers, 20 half-grown cucum-
bers. pared and sliced. 30 small white
onions, two heads celery cut in pieces,
one small cup green grapes. one-half cup
radish pods, one-half cup nasturtium
quarter cup ground black pepper one
quarter cup ground cinnamon, one-half
cup tumeric and one cup grated horse
radiSh.
Cut the caulifiower in fiowerets. chop
the cabbage and onions. or leave the
onions whole if preferred. Put all the
vegetables in salt over night. The next
day drain clear from the crude juices and
cover with vinegar. Let 1t stand two
days. then drain again and mix in the
spices.
Boil one gallon Of vinegar and two
pounls white sugar. and pour on while
hot Repeat this three mornings in sue
cession, draining off the vinegar and re-
heating. The last time mix one Scant
half cup ground mustard with a little
vinegar and add to the vinegar and sugar.
Chilli Sauce.
Most housekeepers nowadays prefer chilli
sauce to catsup. For making the former
this is a good rule:-Take a peck of ripe
tomatoes and skin by throwing into boil
ing water then rubbing off the peel. Peel
eighs medium sized white onions and chop
the onions and tomatoes together until
very fine. Put over the fire and cook fif-
teen minutes. Never use tin or iron YES
sells in cooking tomatoes. A porcelain
lined kettle is best for preserves and
pickles.
After the first fifteen minutes add pint
of vinegar tablespoonful each powdered
cinnamon. allspice and black pepper. and
teaspoonful cloves. Tie the spices in {,
small bag of cheesecloth. Now let the
whole cook for about five hours on the
back of the stove until quite thick, taking
care that it 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 cayenne and two
teaspoonfuls white ginger. Salt may be
added to suit the taste.
Fashioned Tomato Catsup.
Slice without peeling nine quarts of to-
matoes not too ripe Pack in large porce
lain-lined kettle. draining off as much of
the clear juice as possible. Add to the to-
matoes four tabespoonfuls of salt. two
of allspice. one of cinnamon three-quarters
of a tablespoonful of cloves. a teaspoon
! full of black pepper and half teaspoon
! full of cayenne. Pour over all three cup
! fuls of good vinegar. Cover the kettle
and simmer gently on the back of the
stove for three or four hours, not allowing
| 1t to stop gentle simmer. Take from the
| fire and let the catSup cool in the kettle
| When cold strain and bottle sealing
! closely.
Green Tomato Catsup.
| Chop fine seven pounds green tomatoes
! and four red peppers, excluding the skins
| Add one quart of vinegar and cook to-
| gether two hours. Now add one pound
brown sugar, two tableSpoonfuls salt and
! two of mustard. one teaspoonfur ground
cloves. one tablespoonful cinnamon and
the same amount of allspice. Boil two
hours longer, strain and SEAL