Appetizing crunchy pickles, piccalilli, ketchup, beans, green tomato pickle.
Choose from the grand recipes below, all made more delicious by the magic of
Mustard. 7

CHOW CHOW

24 small cucumbers 4 cup flour

2 quarts small pickling onions 4 cup Mustard

3 heads cauliflower, broken 2 cups brown sugar

2 quarts green tomatoes, sliced 1 teaspoon turmeric

3 carrots, chopped 1 teaspoon Mustard seed
6 sweet green peppers 3 quarts cider vinegar

2 tablespoons salt

Cut all vegetables small. Pack by mixed layers in a large bowl sprinkling each
layer with salt. Place a dish and weight over all and let stand over night. In the
morning heat to boiling point and drain. Mix flour, Mustard, sugar, turmeric and
mustard seed to a smooth paste with small amount of vinegar. Heat remaining
vinegar to boiling point and slowly add the paste. Stir constantly until smooth and
creamy. Pour over pickles and seal in jars.

MUSTARD PICKLES

1 quart large cucumbers cubed 1 quart water

1 quart small cucumbers whole 4 cup salt

1 quart silver-skinned onions 6 tablespoons Mustard

]1 quart green tomatoes, chopped 1 tablespoon turmeric
coarse 1 cup flour

2 red sweet peppers, chopped fine 2 cups sugar

1 large cauliflower broken‘in small pieces
2 quarts vinegar

Wash vegetables, cover with brine solution made by mixing water and salt. Let
stand 24 hours—bring to boil in same solution. Drain. Mix together remaining
ingredients, and cook until thick. Stir in pickles—heat thoroughly—empty into hot
sterilized glass jars; seal. Makes about 6 quarts.

APPLE CHUTNEY

Soak 2 pounds of white onions in brine overnight. Drain them and put them through
the food chopper. Pare 4 pounds of sour apples and put them through the food
chopper. Combine 2 pounds of seedless raisins with the apples. Pour 1 pint of
cider vinegar over them and let them stand overnight. Add the onions and 1] head
of celery, 4 large red peppers, 114% pounds of sugar, 2 tablespoons Mustard, 2 tea-
spoons salt. 1 teaspoon. turmeric and 3 pints of
cider vinegar. Cook the mixture until the vege-
tables are clear and tender. Seal in sterilized
bottles or jars.

CHILI SAUCE

Peel and slice 25 medium-sized ripe tomatoes.
Chop up 2 green peppers, 2 red peppers and 8
onions, and combine with the tomatoes. Mix 8
tablespoons of sugar, 4 teaspoons of salt, 1
tablespoon of ground allspice, 1 large stick of
cinnamon, 114 teaspoons of Mustard and 1 quart
of vinegar. Pour this over the vegetables. Cook
the mixture until it is thick. Seal in sterilized
bottles or jars.

aa where mustard is specified always use KEEN’S D,S.F.