Chow Chow

by Ruby Viola Kotter Freeman

1 large head cabbage

3 quarts green tomatoes

3 quarts onions

1 c. salt

diluted vinegar

Slice vegetables and sprinkle with salt between layers.  Let stand overnight.  Drain and cover with diluted vinegar in the morning and put on to boil.  Put in bag to add:

1 T. mustard seed

2 T. celery seed

1 t. ginger

1 t. whole allspice

1 t. whole cinnamon

When boiling, stir in a paste made of:

1/2 c. flour

1/2 c. mustard

1 c. sugar