This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
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.
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.
 
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