Page:The Pilgrim Cookbook.djvu/145

Rh One dozen large, green tomatoes, 3 or 4 green peppers, 2 onions chopped fine, 1 tablespoon white mustard seed, 2 cups vinegar, ½ cup brown sugar. Cook all together until soft. Salt to taste.—Mrs. C. H. Massow.

One peck green tomatoes, 1 dozen large onions, 1 solid head of cabbage, 1 large bunch of celery, 1 dozen green peppers, 5 cents celery seed, 2 10 cent cans Coleman’s mustard, 1 gallon cider vinegar, 1 pound flour, 1½ pounds brown sugar. Chop coarse; make paste of sugar, mustard, flour and add to boiling vinegar. Drop all ingredients into vinegar paste and boil a short time. Use turmeric coloring.—Mrs. Graser.

Four medium size apples, 24 ripe tomatoes, 8 medium size onions, 6 green peppers, 3 stalks celery, 2½ tablespoons salt, 1 cup vinegar, 1 cup brown sugar. This makes 6 pints. Boil about 2 hours.—Flora Hemler.

Scald and skin 1 peck of ripe tomatoes. Dice them or put them through the meat grinder. Add 1 cup salt, and let them stand all night. Drain thoroughly. Add 2 cups of chopped onions, 6 red peppers (chopped fine), ½ cup mustard seed, 2 cups brown sugar, 1 level teaspoon cinnamon, 1 level teaspoon cloves, 1 quart of vinegar. Mix well and seal in jars.—Mrs. G. Rausch.

One peck green tomatoes sliced, sprinkle with salt sparingly and let stand over night, 1 dozen good sized onions sliced rather coarse, 6 red peppers chopped coarse, 1 cup sugar, 1 tablespoon ground allspice, 1 tablespoon cinnamon, 1 tablespoon mustard, 1 teaspoon cloves, 3 pints good vinegar or enough to cover. Boil until tender.—Mrs. G. H. Rausch.