CHOW CHOW

Wairarapa Times-Age, 11 February 1941, Page 8

CHOW CHOW

HOW TO MAKE IT. Ingredients: 2 or 3 cucumbers. 1 pint small onions'. 1 pint green tomatoes. 1 cauliflower, 1 cabbage, I pint string beans, 1 small head celery, a little horseradish. For the dressing: To I quart brown vinegar allow 1 teacupful brown sugar, 2ozs. mustard, 2ozs. flour, 1 dessertspoonful turmeric. >’ teaspoonful each ground cloves, cinnamon and allspice, a little pepper and salt. Method: Prepare the vegetables by shredding the cabbage and cutting the others into convenient sizes. Put all into brine made by bringing lib. salt and 2 quarts of water to the boil, skimming it and straining through muslin. Soak for 24 hours, next day drain and rinse for hour in a little vinegar and water, then bring to the boil in this liquid and drain thoroughly. Prepare the dressing by mixing the mustard, flour, turmeric, sugar, and spices with a little cold vinegar. Heat the remainder and pour it on gradually, stirring all the time. Turn the mixture into a saucepan and stir until thick and .smooth.. Add the vegetables and a litfie grated horseradish, bring to the boil, and simmer .slowly from 10 to 15 minutes. Add pepper and salt if necessary and pour into pots.