Page:The Boston cooking-school cook book.djvu/676

590 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar | 2 teaspoons grated nutmeg

Peel tomatoes and slice. Put ina preserving kettle with. remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.

3 pints tomatoes, peeled 4 tablespoons salt and chopped 6 tablespoons sugar 1 cup chopped celery 6 tablespoons mustard seed 4 tablespoons chopped red 14 teaspoon clove pepper 4 teaspoon cinnamon 4. tablespoons chopped onion 1 teaspoon grated nutmeg 2 cups vinegar

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.

Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand on back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons 2ach of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.

Wipe four quarts small unripe cucumbers. Put ina stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days, Drain cucumbers from