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Chow-Chow

Cut into small pieces two heads of white cabbage and boil them until they are quite tender; then take two heads of cauliflower, cut them up, place them in a separate pan, and boil; also one quart of small onions, a dozen small cucumbers, one-half gallon of small tomatoes and six roots of chopped celery; cooking all in separate pans. Then put two gallons of vinegar, four ounces each of ground mustard and mustard seed, a small pot of French mustard, two ounces of turmeric and one ounce of cloves into a pan and set this over the fire. When it boils mix all the vegetables together and pour the liquor over them. Let it get cold and then put it into jars; cover these over and tie down.

Chutney. Remove the peelings and cores from two or three pounds of green cooking-apples, chop them up, put them into a saucepan with three breakfast cupfuls of vinegar, and boil them to a pulp. Pour this pulp out into a basin and when cold mix in one ounce each of garlic and chillies, two ounces of shallots, all finely minced, one ounce of ground ginger, two ounces of salt, four ounces each of mustard seed and tamarinds, three-quarters of a pound of stoned and chopped raisins, and one pound of moist sugar, and stir all well together. Place the chutney in bottles, lay them near the fire for several days, cork them up and keep in a cold place until required. This is always best for preserving them.