- 1 pk. of tomatoes
- 1 tsp. of ground, black pepper
- ¼ tsp. of red pepper
- ½ tsp. of ground cloves
- ½ tsp. of ground allspice
- 3 large onions
- 2 tbsps. of sugar
- Salt to taste
Preparation: Peel and slice nice, ripe tomatoes, add the spices and boil until thick. Strain through a fine sieve, put it back into the kettle, boil until of the consistency of thick cream, fill into bottles and when cold, cork them well.
No. 81—RHUBARB.
- Rhubarb
Preparation: Skin the rhubarb, cut into small pieces and pack into jars or bottles. Close them well and boil in a covered wash boiler with a tray or cloth on the bottom for 45 minutes. The water is put into the boiler cold and must be ½ inch above the jars or bottles. When they are cooled off, take them out, test the covers, treat them as in [No. 1]. Before using the contents, put sugar in and boil it a little, then serve cold.
No. 82—RHUBARB MARMALADE.
- Rhubarb
- Sugar
Preparation: Skin the rhubarb, cut into small pieces, bring slowly to boil in a little water, stirring constantly until it thickens. Add sugar, fill it into jars and close them up tightly.
No. 83—SAUERKRAUT.
- Firm, white cabbage heads
- Salt
- Pepper-corns