Green Tomato Sauce

4 quarts green tomatoes

1/2 small onion

1 pint vinegar

1 tablespoon sugar

1 tablespoon salt

1 tablespoon mustard

1 tablespoon black pepper

1 tablespoon whole allspice and cloves

Wash the tomatoes; remove the stem and blossom ends; slice them without peeling and put them to soak in salt and water over night. In the morning drain them; add the other ingredients and stew until tender. Keep in glass jars.

Chili Sauce

4 quarts ripe tomatoes 1/2 pound brown sugar 1/2 cup salt 1/2 ounce cloves 1/2 ounce cinnamon 1/2 teaspoon mustard

3 cups vinegar

2 cups small onions

2 tablespoons horseradish

1/2 ounce celery seed

1/2 ounce allspice

1/2 teaspoon black pepper

1/2 red pepper

Measure the tomatoes after they are peeled and chopped; put them over the fire and simmer for one hour. Chop the onions; grate the horseradish and grind the spices. Add all the other ingredients to the tomatoes; simmer for one hour longer and seal while hot in large-necked bottles that have been thoroughly sterilized.