1 tablespoonful of ground mustard.
Slice the tomatoes and onions and sprinkle the salt over them. Let them stand over night. In the morning drain off the liquid and put the vegetables in the preserving kettle with one quart each of water and vinegar. Let the mixture boil for five minutes, then drain well. To the drained mixture add the spice, sugar, and two quarts of vinegar. Put on the fire and boil for fifteen minutes, counting from the time it begins to bubble. Put into jars and seal.
Governor’s Sauce.
1 peck of green tomatoes.
6 red or green peppers.
1/2 pint of grated horseradish.
1/2 pint of salt.
4 large onions.
1/2 pint of brown sugar.
1 tablespoonful of ground clove.