Page:The Pilgrim Cookbook.djvu/146

142 Four quarts green tomatoes, 8 large onions, 1 quart vinegar, 2 cups granulated sugar, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon ground mustard, 2 teaspoons whole allspice, 2 teaspoons whole cloves, 1 teaspoon mace. Peel and slice onions, and slice but do not peel the tomatoes. Dissolve the sugar in the vinegar and pour the syrup over the tomatoes, onions and spices. Heat gradually and simmer until the vegetables are tender, stirring every now and then to prevent scorching.—Mrs. Albrecht.

One-half peck green tomatoes (chopped coarse), 5 or 10 cents onions, 4 green peppers and 1 red pepper (seeds removed). Then put 1 cup salt over all and let stand over night. In the morning squeeze through cloth. Put on to heat. Throw in 3 pints water and vinegar, half and half. Then squeeze through cloth again. Then put 3 pints more vinegar on to boil with some whole cloves and cinnamon in a bag, and 1¼ pounds brown sugar and 3 cents mustard seed. When this begins to boil add chopped pickles and 8 German celery roots peeled and chopped. Heat all through and put in jars. Celery root must be boiled in a little water after being peeled, then chopped. Also add water in which celery was boiled.—Mrs. H. G. Thoms.

Five tablespoons molasses, 4 tablespoons sugar, 4 tablespoons water, 2 tablespoons butter; let boil until (when dropping a little in cold water it will be brittle). Put in a pinch of soda before taking off the stove, pour on buttered plates and when cool enough mark in squares.

One cup grated chocolate, 1 cup milk, 1 cup sugar, 1 cup molasses, piece of butter size of an egg. Boil until it drops