FARMERS' MONTHLY OF HAMPSHIRE COUNTY 



8. 



1 tablespoon mustard 



1 " ground mustard 



Slice tomatoes and onions thin. 

 Sprinkle over them one half cup of 

 salt and let stand over night in a 

 crock or dish. 



Tie up the whole spice in a cheese- 

 cloth bag. 



Slice the lemon and finely chop the 

 jieppers. 



Drain tomato and onion. 

 Put gi'ound mustard, lemon and pep- 

 pers, and the spice bag into the vine- 

 gar. 



Add tomato and onion. Stir and cook 

 slowly for .30 minutes. Remove .spice 

 bag. 



Pack product into pint jars. Partly 

 seal and process for 1.5 minutes. 

 Complete seal, cool and store. 



Mustard Pickle 

 iVIaterials: 



1 small cauliflower 

 1 doz. small cucumbers 

 1 lb. pickle onions 

 J lb. cut string beans 

 1 red pepper 



1 green pepper 



2 qts. vinegar 



4 tablespoons flour 

 1 cup brown sugar 



3 tablespoons grated mustard 

 h tablespoon tumeric 



1 teaspoon celery seed 

 1 cup salt 



1. Wash and cut up all vegetables into 

 chunks. 



2. Place in brine of 1 cup salt and 1 

 gallon water. Leave for 24 hours. 



3. At end of this period freshen for 2 

 hours in cold water. 



Drain thoroughly. 



4. Make liquor of 1 qt. vinegar and 1 qt. 

 water. Let vegetables stand in it 30 

 minutes. 



5. Bring to boil in this liquor. 



6. Make dressing by mixing and cook- 

 ing to a smooth paste 1 qt. vinegar 

 and flour, sugar and spices. 

 Drain vegetables and pour on dress- 

 ing. 



Mix well and pack into jars. 

 Partly seal and process for .5 minutes. 



Complete seal, and cool and store. 



7. 



8. 

 9. 



10. 



Chaw Chow 

 Materials: 



4 oz. finely cut celery 

 4 small cucumbers 

 h lb. onions 

 h laige cauliflower 



1 green pepper 



J lb. green tomatoes 



2 cups vinegar 

 1/3 cup sugar 



'6 tablespoons flour 

 6 tablespoons mustard 

 4 tablespoons salt 

 1. Wash vegetables and chop, removing 

 seeds from pepper. 



Mix vegetables with 3 cups cold water 



and 4 tablespoons salt. 



Let stand overnight. 



Next morning place in kettle and 



bring to boil, then drain off all liquid. 



Mix vinegar and sugar and bring to 



boil. 



Mix flour and mustard to paste with 



cold vinegar and stir into boiling 



mixture. 



Pour this mixture over vegetables, 



boil for one minute. 



Pack into jars and seal. 



^ Nortltamptntt Snatitirttnn 

 V for i'autnga 



CHOW-CHOW 

 Chow-chow No. 2. 



Take 2 2/3 ozs. of finely cut celery, 4 

 small cucumbeis, ?. pound of onions, h a 

 large head of cauliflower, 1 green pepper 

 i pound of green tomatoes. Wash vege- 

 tables and chop, removing seeds from the 

 peppers. Mix with the vegetables 2 2/3 

 cups of cold water and 1 2/3 ozs. of salt. 

 Allow to stand over night. The next 

 morning place in a kettle with the brine 

 and bring to a boil, drain off all brine. 

 Mix 2 cups of vinegar with 3 ozs. of sugar 

 and bring to a boil ; mix 2 ozs. of flour, 

 2 ozs. of mustard with cold vinegar to a 

 paste and stir into the boiling vinegar. 

 Pour boiling hot over the vegetables, boil 

 for about a minute and fill into jars. 



Green Tomato Mincemeat 

 Materials : 



1 pk. green tomatoes 

 2h lbs. brown sugar 



2 lbs. seeded raisins 



1 lb. beef suet 

 a cup vinegar 



2 tablespoons salt 



2 tablespoons ground cinnamon 



1 teaspoon ground nutmeg 



2 cups fine chopped apple 



1. Cut up tomatoes and run through a 

 meat chopper using coarse cutter. 



2. Allow to drain thoroughly, then cover 

 with cold water. 



3. Bring to a boil and cook for five 

 minutes. Again drain thoroughly. 



4. Add the suet, finely cut, the sugar, 

 vinegar, apples and seasoning. 



.5. Again bring to boil and let cook slow- 

 ly for 40 minutes. 



6. Pack into jars, partly seal and pro- 

 cess for 8 minutes. 



7. Complete seal, cool, and store. 



Tomato Ketchup 



Select red-ripe tomatoes. Small ones 

 are as good as large ones. Cook tomatoes 

 thoroughly. Put through a sieve or col- 

 ander. Measure this fine smooth pulp. 



The rest of this recipe is for two quarts 

 of this pulp. The following materials 

 are needed : 



1 tablespoon of salt 



2 tablespoons of sugar 



i tablespoon ground mustard 

 1 cup of vinegar 



Continued on page 8. column 2 



Incorporated 1812 



^* ^3* ^" 



A MUTUAL SAVINGS BANK 



Deposits begin to draw interest 

 on the first business day of each 

 month. $1 will open an account. 



Your income from your deposits 

 in Massachusetts Mutual Savings 

 Banks is not taxable under the 

 State Income Tax. 



t^^ t^^ ^J^ 



Open 9 A. M. to 3 P. M. 



Saturdays, 9 A. M. to noon 



Monday evenings, 6.30 to 8 



W. H. RILEY 8c. CO. 



I'LUMBING and HEATING 



KITCHEIV FURNISHINGS 



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Opp. Post Office Northampton, Mass. 



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