PICKLING. 29 



Pickled Beans. 



Five Ib. butter beans, cut small and cooked for y 2 hour in salt 

 water. Mix together I cup flour, I cup mustard, 3 Ib. brown sugar, 

 2 tablespoons celery-seed, and 2 tablespoons tumeric. Add 3 pints 

 vinegar, stir until smooth, and boil 5 minutes. Add beans and bring 

 to the boiling-point. Bottle and seal. 



Chow Chow or Piccalilli. 



I medium cabbage. J/ doz. cucumbers (ripe 



i cauliflower. or green). 



3 quarts onions. 2 heads celery. 



NOTE. Red or green tomatoes may be added if desired. One 

 or two green or red peppers. Prepare vegetables and chop each 

 fine. Sprinkle with salt and let stand overnight. Drain off liquid. 

 Make a sauce as follows: 



3^ quarts vinegar. 6 tablespoons mustard. 



3 or 6 cups sugar. 2 tumeric. 



% cup flour. 



Add cooked sauce to the vegetables and cook 10 to 15 minutes. 

 Bottle and seal. 



Corn Relish (i). 



i small cabbage. 2 tablespoons flour. 



1 large onion. i*/2 cups brown sugar. 

 6 ears corn. 2 hot peppers. 



2 tablespoons salt. i pint vinegar. 



1^2 tablespoons mustard. 



Steam corn 30 minutes. Cut from the cob and add to the 

 chopped cabbage, onion, and peppers. Mix the flour, sugar, mus- 

 tard, and salt; add the vinegar. Add mixture to the vegetables and 

 simmer 30 minutes. Pour into sterilized jars or bottles and seal 

 while hot. 



Corn Relish (2). 



Cut the corn from 2 dozen ears ; chop rather fine i head cabbage, 

 4 large onions, 4 green peppers, and i red pepper, first discarding 

 the seeds of the pepper; add i quart vinegar and set to boil. Mix 

 together 3 cups sugar, ^ CU P flour, l / 2 cup salt, ]/^ cup dry mustard, 

 and i teaspoon tumeric; when well mixed stir in I quart vinegar, 

 and then stir the mixture into the hot vegetables. Let simmer ^ 

 hour; add 2 teaspoons celery-seed and store as canned fruit or 

 vegetables. 



