GINGERED GREEN TOMATOES—To one peck small green tomatoes allow eight onions. Slice all together and sprinkle with one cupful of salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, then pack in jars and seal.
GREEN TOMATO MINCE—To two quarts chopped apples, greenings are best, allow two quarts chopped green tomatoes, one pound each seeded raisins and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon, one-half teaspoonful ground cloves, six cups granulated sugar and a cupful and a half of cider vinegar. Boil slowly three or four hours and can.
PICALILLI—Allow to one gallon sliced green tomatoes one pint grated horseradish, eleven ounces brown sugar, two tablespoons each of fine salt and ground mustard. Put the tomatoes in a large stone crock, sprinkle the salt over them and let stand over night with a slight press on top. In the morning add to the tomatoes and let stand several weeks until it has formed its own vinegar. Always keep the pickle under the liquor and have it in a cool place.
PEPPER RELISH—Chop fine a small head of white cabbage, six large green peppers, and a nice bunch of celery. Put in a large bowl and sprinkle with a half cup of salt, mix well, cover and let stand over night. Next morning drain and mix in two tablespoons of mustard seed, and pack in a stone jar. Put in a porcelain kettle three pints of vinegar, two tablespoons sugar, one tablespoon each of whole cloves, allspice and whole pepper, a clove of garlic and one onion minced. Simmer gently twenty minutes, strain and pour boiling hot over the vegetables. When cold cover and keep in a cool place.
TOMATO CATSUP—This catsup has a good relish on account of the onion in it. Wash ripe tomatoes, cut them in slices and cook slowly for one hour. Press through a sieve to take out the seeds and skin. To one quart of this pulp and juice add one tablespoon of cinnamon, one of black pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt and two onions chopped fine. Simmer two and one-half hours, then add two cups of vinegar, cook an hour longer. Put in bottles and seal.
TOMATO CHUTNEY—Cut up and peel twelve large tomatoes and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoonful of cayenne and a half teaspoonful of white pepper. Boil one and one-half hours and bottle or put in stone jars.
VEGETABLE RELISH—Use two quarts each of cooked and finely chopped beets and cabbage, add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish and enough cold vinegar to cover. Bottle in glass jars and keep in a cool place.
APPLE AND GRAPE JELLY—Pull the grapes off the stems of six large bunches, put them in a preserving kettle, just cover with water. Pare and slice six large fall pippin apples. Put them with the grapes. When boiled soft strain through a flannel bag. To a pint of juice allow three quarters of a pound of sugar. Boil the juice fifteen minutes, skim and add the sugar, which has been heated. Boil ten or fifteen minutes. This will fill three jelly glasses.
BLACK CURRANT JELLY—This is one of the best old-fashioned remedies for sore throats, while a teaspoonful of it dissolved into a tumbler of cold water affords a refreshing fever drink or family beverage on a hot day. Stem large ripe black currants and after washing put into the preserving kettle, allowing a cupful of water to each quart of fruit. This is necessary because the black currant is drier than the red or white. Mash with a wooden spoon or pestle, then cover and cook until the currants have reached the boiling point and are soft. Turn into a jelly bag and drain without squeezing. To each pint of the juice allow a half pound loaf sugar. Stir until well mixed, then cook just ten minutes from the time it commences to boil. Overcooking makes it tough and stringy. Pour in sterilized glasses and when cold cover with paraffin.
CANNED PINEAPPLE—Pare the pineapple and carefully remove the eyes with a sharp-pointed silver knife. Chop or grate or shred it with a fork, rejecting the core. Weigh, and to every pound of fruit allow a half pound of sugar, put all together in the preserving kettle, bring quickly to boiling, skim, and remove at once. Put into jars and fill to overflowing with sirup, and seal.