PRESERVED TOMATOES. (Original).
MRS. E. A. PFEIFFER.
Take two gallons large smooth green tomatoes, make a pickle of three pints of vinegar, and one quart of water, two tablespoons salt, one tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald spices ten minutes in vinegar and water, then add tomatoes and scald till tender, slice for table, pour sauce over. N. B. Strain spices, over the tomatoes, and seal while warm; some prefer without salt.