4 lbs. green tomatoes. 1/2 lb. onions. 1/2 teaspoonful paprika. 2 lbs. (4 cups) brown sugar. 1 teaspoonful salt. 1 pint (2 cups) tarragon vinegar. 2 lbs. seeded raisins. 1/4 lb. ground ginger. 3 chilies. 2 pints (4 cups) vinegar.

Put through a food chopper the tomatoes, onions, raisins and chilies, and add the spices, sugar, salt and vinegars.

Keep in a warm place; stir each day for a week, then cook until tender.

Seal in bottles.

Another Method: Slice ten pounds of green tomatoes, sprinkle each layer with salt, and let remain over night. Put two quarts of vinegar into a preserving pan, add two pounds of sugar, one pound of chopped shallots, one and one-half teaspoonfuls of paprika, twelve cloves, one crushed cinnamon stick and thirty peppercorns tied in a muslin bag. Drain the tomatoes, add them to the vinegar and simmer until thick and tender.

Bottle when cold.