Tomato Ketchup (Open-Kettle Method)

12 ripe tomatoes 2 large onions 4 green peppers 2 tablespoons salt 4 tablespoons brown sugar

2 tablespoons ginger 1 tablespoon cinnamon 1 tablespoon mustard 1 nutmeg (grated) 1 quart vinegar

Peel the tomatoes and onions. Chop the onions and peppers fine. Boil all the ingredients together slowly for 3 hours, or until very soft, stirring frequently. Strain and reheat. Pour into sterilized bottles, cork, and seal immediately with bottle wax or paraffin. Mark and store. Serve with meat and fish.

Tomato Relish (Uncooked)

1 peck ripe tomatoes

1 cup salt

2 cups chopped celery 2 cups chopped onions

6 red peppers, chopped fine

1/2 cup mustard seed 2 cups sugar 1 teaspoon cinnamon 1 teaspoon cloves 1 quart vinegar

Scald and skin the tomatoes and cut them in dice. Add the salt to the tomatoes and let them stand over night. Drain thoroughly. Add the remaining ingredients. Mix well. Put into sterilized jars and seal. Mark and store.

Watermelon-Rind Pickles

1 medium watermelon rind 3 pounds sugar 1 pint vinegar

1/8 cup cassia buds 4 pieces ginger root

Cut the watermelon rind into strips three inches long and one inch wide. Peel and remove all pink part. Steam over boiling water till the watermelon can be pierced with a fork. Boil the sugar and vinegar to a heavy syrup. Add the cassia buds, ginger root, and watermelon. Cook slowly until the watermelon rind is transparent. Pack into small sterilized jars. This recipe will make 6 pints. Seal, mark, and store.