1 peck green tomatoes. 1/2 pint (1 cup) salt. 2 quarts cider vinegar. 2 lbs. (4 cups) brown sugar. 2 tablespoonfuls whole doves. 2 tablespoonfuls whole allspice. 2 lbs. Sultana raisins.

Wash and dry the tomatoes, then slice them and sprinkle with the salt. Let them stand over night, then drain and put them into a porcelain-lined pan. Now add the vinegar, sugar, raisins and spices and boil for one hour.

Seal in jars.

Another Method: Twenty-four green tomatoes, twelve pickled limes and four pounds of sugar. Remove the seeds from the limes, and chop both the limes and the tomatoes rather coarsely, then add the sugar and boil slowly until thick.

Put into small sterilized jars or glasses and when cold cover with melted paraffin.