Pickled Tomatoes

2 quarts chopped tomato 2 cups chopped horse-radish 2 cups chopped celery ½ cup salt 1 tablespoon clove.

1 cup chopped onion ½ cup chopped peppers ½ cup mustard seed ½ cup brown sugar 1 tablespoon cinnamon.

4 cups vinegar.

Mix all ingredients; stir every morning for a week. Keep in a cool, dark place.

Mustard Pickle

4 cups vinegar.

¼ pound mustard seed.

¼ pound horse-radish.

½ pound mustard.

1 cup brown sugar.

1 cup chopped green pepper.

2 tablespoons turmeric.

1 pint button onions.

4 cups sliced cucumbers.

4 cups sliced green tomatoes.

4 cups cauliflower flowerets.

2 tablespoons celery seed.

Boil vinegar, spices, and sugar five minutes, add remaining ingredients, and simmer until thick. Keep in crock in cool place.

Chow Chow

1 medium-sized cauliflower 12 green peppers.

12 cucumbers (small)

2 cups small onions.

2 cups salt 4 cups vinegar.

1 teaspoon cayenne.

2 quarts boiling water.

3 tablespoons mustard.

Peel onions and cook twenty minutes. Drain and cool. Arrange cauliflower, broken in small pieces, cucumbers, peppers and onions in kettle. Cover with brine made of salt and water. Let stand two days. Drain thoroughly, then cover with vinegar, cayenne and mustard. Boil slowly one hour. Keep in Mason or Lightning jars.

Piccalilli

4 dozen small cucumbers.

3 quarts small green string beans.

4 red peppers.

4 green peppers ¼ cup mustard seed.

2 heads cabbage 2 heads cauliflower 1 teaspoon ginger 1 teaspoon pepper 1 teaspoon mace vinegar.

Tie spices in a muslin bag. Chop the vegetables, cover with salt and water, let stand over night. Drain thoroughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles; do this for three days, then keep in earthen crock tightly covered.

Pickled Walnuts

Run a needle through soft walnuts; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering with fresh brine. Then drain and wash walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks.

For bag of spices, mix four tablespoons each of whole cloves, peppercorns, mace, celery and mustard seed.

Chili Sauce

2 dozen tomatoes finely chopped 1 dozen onions finely chopped 1 dozen red peppers finely chopped.

1 cup brown sugar 3 cups cider vinegar ¼ cup salt.

Mix all ingredients, add more salt if needed, and boil slowly until thick. Keep in air-tight jars.

Chutney

4 cups sliced sour apples.

8 cups chopped green tomatoes.

4 cups chopped raisins.

1 shallot chopped.

¼ cup salt.

2 onions chopped 4 cups brown sugar 1 quart vinegar 1 inch ginger root 1 teaspoon cayenne.

Mix all ingredients and cook gently all day. Cool; then boil hard five minutes, stirring constantly. Fill sterilized jars and seal.

Rhubarb Wine

8 pounds rhubarb 8 quarts water grated rind of 4 lemons 6 pounds sugar.

Chop the rhubarb; add lemon rind and water; let stand three days. Strain, add sugar, pour into crock, cover with muslin, let stand for two weeks. Cover tightly, at the end of a month it will be ready to bottle.

Grape Juice

6 pounds grapes 3 cups cold water.

Wash and mash grapes; add water and boil ten minutes; strain. For every quart of juice add two cups sugar. Boil sugar and juice eight minutes, bottle and seal while hot.

Red Pepper Relish

8 quarts red pepper 4 pounds brown sugar.

2 quarts vinegar 1 teaspoon salt.

Remove seeds from peppers; cut peppers in narrow strips, using scissors. Cover with boiling water, keep on back of range ten minutes, but do not boil. Drain, cover with ice water, and let stand ten minutes. Repeat this process twice. Boil sugar, vinegar and salt twenty minutes. Drain peppers, pack sterilized jars with peppers, add sirup to fill jars. Seal and keep in cold place.