A Chow-Chow Of Pickles

One gallon of vinegar, half a pound of English mustard, a quarter of a pound of powdered ginger, the same of white pepper, a quarter of a pound of curry powder, and two ounces of turmeric; two heads of cauliflower, fifty small-sized cucumbers, one quart of nasturtiums, one quart of very young string-beans, one quart of little white button-onions; separate the cauliflower into little sprigs, pour boiling water over it; in another vessel scald the onions in the same way, let them stand until cool, then drain the water off, and sprinkle over them half a pint of salt, and let them lie until next day. Wash the cucumbers to remove the sand, wipe them dry, and put them in a jar; put on the top of them half a pint of salt and a piece of alum the size of half a nutmeg; cover them with boiling water, and let them stand twenty-four hours; then take them out, wipe them dry, and they are ready to add to the other articles. Take enough of the vinegar to mix the spices to a paste; mix the mustard separately, stir all but the mustard into the vinegar, put it over the fire and bring to a boil, stirring all the time; then put all the pickles into the vinegar, give a boil up, take them from the fire, stir in the mustard, let all stand uncovered for twelve hours, then bottle and cork tightly.

Indian Mangoes

Take small, smooth-skinned green cantelopes, not larger than a turkey-egg or an orange, cut a round piece out of one side, scoop out all the seeds, reserve the piece you cut out, for a lid, parboil the melons in a brine that will bear an egg, until a little tender, dry them, fill them with very finely chopped white cabbage seasoned with mustard-seed, pepper, salt, and grated horseradish; put on the cover, tie them round with soft cord, and put them in vinegar with exactly the same spices as for chow-chow; pour it over them boiling hot. These will keep for years.

Spanish Pickles

Take three dozen large and full-grown cucumbers, four large green peppers, half a peck of small white onions, half a peck of green tomatoes. Cut the cucumbers, peppers and tomatoes in pieces, sprinkle over them a pint of salt, and let them stand all night. Next morning drain them well, and add to them an ounce of mace, one of long white peppers, the same of white mustard-seed, half an ounce of cloves, half an ounce of celery-seed, an ounce of turmeric, three tablespoonsful of English mustard dry, three-quarters of a pound of good brown sugar, and one root of horseradish cut in small pieces; cover them with good cider-vinegar, and boil half an hour; put in stone or glass jars. When cold, cover closely.

Mixed Pickles

Chop a gallon of green tomatoes, sprinkle over them half a pint of salt, and let them stand all night. In the morning drain off the water, and add to them six onions sliced, six peppers chopped, cabbage cut coarsely and then chopped (half a head of cabbage), half a pint of grated horseradish, the same of mustard-seed, one tablespoonful of ground cloves, one of black pepper, two of dry mustard. Mix all well together, pack in jars three parts full, and fill up with good cider-vinegar.