1/2 pint (1 cup) vinegar. 2 tablespoonfuls salt. 2 quarts tomatoes. 2 lemons. 1 tablespoonful ground allspice. 1 tablespoonful ground cloves. 4 ozs. (1/2 cup) brown sugar. 4 tablespoonfuls soy.
Skin the tomatoes, cut them into quarters and put them into a preserving pan. Add one and one-half of the lemons cut into thin slices, vinegar, salt, sugar and spices. Cook slowly for one hour, strain through a sieve or fruit press and add the strained juice of the remaining half lemon and the soy.
Bottle while hot.