DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Page 52

White House Cook Book.
Sweet pickle for fruit.
1 qt fruit, 1 cup sugar, 1 pt cider vinegar, 1/2 oz stick cinnamon 1 Table spoon whole cloves, same alspice Let come to a boil, & pour hot over fruit, do this three days then seal hot in glass jars, will keep a ling time. Damsons & plums should be pricked with a needle, peaches washed in a weak lye & rubbed with a coarse cloth to remove fur
Chow chow. (very fine)
1 qt tiny cucumbers, 2 qts very small white onions 2 qts tender string beans cut into halves, 3 qts green tomatoes cut in slices & coarsely chopped, 2 fresh heads of cauliflower cut in small pieces, 2 heads of white hard cabbage. Mix together, put in a stone jar sprinkle sparingly with salt, let stand 24 hours & drain off the brine, Put in a preserving kettle over the fire, sprinkling over 1 oz turmeric, 6 red peppers coarsely chopped, 4 table spoons mustard seed, 2 of celery seed 2 of whole alspice, 2 of whole cloves, a  coffee cup sugar & 2/3 tea cup mustard. Cover well with vinegar, cover up & simmer until tender, stirring often, Put in glass jars, seal while hot.

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White House Cook Book. Sweet pickle for fruit. 1 qt fruit, 1 cup sugar, 1 pt cider vinegar, 1/2 oz stick cinnamon 1 Table spoon whole cloves, same alspice Let come to a boil, & pour hot over fruit, do this three days then seal hot in glass jars, will keep a ling time. Damsons & plums should be pricked with a needle, peaches washed in a weak lye & rubbed with a coarse cloth to remove fur Chow chow. (very fine) 1 qt tiny cucumbers, 2 qts very small white onions 2 qts tender string beans cut into halves, 3 qts green tomatoes cut in slices & coarsely chopped, 2 fresh heads of cauliflower cut in small pieces, 2 heads of white hard cabbage. Mix together, put in a stone jar sprinkle sparingly with salt, let stand 24 hours & drain off the brine, Put in a preserving kettle over the fire, sprinkling over 1 oz turmeric, 6 red peppers coarsely chopped, 4 table spoons mustard seed, 2 of celery seed 2 of whole alspice, 2 of whole cloves, a coffee cup sugar & 2/3 tea cup mustard. Cover well with vinegar, cover up & simmer until tender, stirring often, Put in glass jars, seal while hot.