One peck green tomatoes, twelve large red onions, one large cauliflower, two heads celery, two heads garlic, six red peppers. Wash tomatoes and dry them; peel the onions, cut the cauliflower into small pieces, also the celery and peppers and scald and separate the garlic. When all are prepared slice the tomatoes and onions, and put a deep layer into your preserving pan mixing some of the other ingredients with them, then sprinkle with coarse salt, and continue layer by layer until all are in the pan. Let this stand twenty-four hours, then drain the liquor off and add the following, placing all on the fire to boil at least two hours, or until soft; three pints of vinegar, three pounds brown sugar, one tablespoonful of cloves (ground), and ditto of cinnamon, allspice and pepper, one ounce of turmeric powder. Stir all from the bottom frequently lest it should stick and scorch.
TOMATO CHUTNEY.
MRS. J. MACNAUGHTON.
Slice one peck of green tomatoes into a jar, sprinkle a little salt over each layer and let stand for twenty-four hours, drain off the liquor; put the tomatoes into a kettle with a teaspoonful each of the following spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful of scraped horse-radish, twelve small or three large red peppers, three onions, a cup full of brown sugar, cover all with vinegar; boil slowly for three hours.
CRAB APPLE PICKLE.
MRS. J. MACNAUGHTON.
One quart good vinegar, six cups brown or maple sugar, one teaspoonful each cloves, cinnamon and allspice. Boil vinegar and sugar together, skim and add spices. Take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw. Seal in glass fruit jars.
CHILI SAUCE.
MRS. WADDLE.
Six large tomatoes, three small green peppers, one onion, two large tablespoons sugar, salt to taste, one and one half cups vinegar, tomatoes peeled, peppers and onions chopped fine and all boiled one hour.