One peck of green tomatoes sliced, six large onions sliced, strew a teacupful of salt over them, let them remain over night, drain off in the morning, then take two quarts of water and one of vinegar, boil them in it fifteen or twenty minutes, put them in a sieve to drain, then take four quarts vinegar, two pounds brown sugar, half pound white mustard seed, two tablespoonfuls ground allspice, same of cloves, cinnamon, ginger, and mustard and one teaspoonful cayenne pepper. Put all in a kettle and cook fifteen minutes slowly. Follow directions, and you will pronounce them capital.
TOMATO CATSUP.
MISS GREEN.
One peck of ripe tomatoes, one quart onions in an enamel kettle: boil till soft, mash and strain through a coarse sieve. One quart or more vinegar and from two to three tablespoons of salt, one ounce of mace and one tablespoon each of black pepper, cayenne pepper, and ground cloves, one and one half pounds brown sugar. Mix and boil slowly for two hours. Bottle and seal.
PRESERVES.
"Will't please your honor taste of these conserves."—Shakespeare.