No. 1.

1 peck green tomatoes

6 green peppers

6 onions

1 cup salt

1 cup horseradish

1 cup sugar

1 tablespoon cloves

1 tablespoon cinnamon

4 tablespoons allspice

Vinegar

Chop the tomatoes, peppers and onions very fine. Stir all together with the salt, and let the mixture stand over night. In the morning pour off the water, add the remaining ingredients and cover with vinegar. Cook slowly until tender, tasting at the last, and adding more salt if needed. Seal in clean, hot jars.

No. 2.

1 quart green tomatoes

1 head celery

2 sweet red peppers

2 sweet green peppers 2 large mild onions 1 small head cabbage

1/2 cup salt

3 cups vinegar

1 pound brown sugar

1 teaspoon mustard

1 teaspoon turmeric

Chop the vegetables, cover with salt, and let stand over night. In the morning, drain and press in a cloth to remove all the liquid possible. Add the vinegar, sugar, and spices and simmer until clear. Seal in clean, hot jars.