Slice a gallon of unpeeled green tomatoes and six large onions and mix them together. Stir into these a quart of vinegar, one cupful of brown sugar, a tablespoonful, each, of salt, pepper and mustard seed, and a half-tablespoonful, each, of ground allspice and cloves. Stew all until the tomatoes are very tender, then put into glass jars and seal.
One pint of young string beans, cut into inch lengths; one pint of very small cucumbers (an inch long), each cut into three pieces; three sliced cucumbers, one pint of button onions (peeled), four long red peppers, cut small; one cup of green nasturtium seed, one medium-sized cauliflower, cut into small clusters.
Drain off the brine, rinse with cold water by putting the vegetables in a colander and holding it under the faucet; return to the crock, cover with cold fresh water and leave for twenty-four hours.
Have ready three quarts of vinegar, one teaspoonful of Hungarian sweet pepper (paprika), one teaspoonful of cloves, one teaspoonful of celery seed, two tablespoonfuls of curry powder, one teaspoonful of ground mustard, one teaspoonful of mace, one teaspoonful of grated horseradish, one and a half cupfuls of brown sugar. Let this mixture come to a boil, put in the drained vegetables, and simmer ten minutes after it begins to boil. Turn into a stone crock; cover closely and let all stand forty-eight hours.
Drain off the vinegar and bring it to a boil; pour over the pickles and leave them for a day longer. Fill small glass jars with the relish, cork and seal. Keep in a dark closet. It will not be ready for use under three weeks. Six weeks are better.
Two pounds of citron melon or watermelon rind, two heads of cabbage, white and firm; six white onions, one large cupful of sugar, one heaping teaspoonful, each, of ground cinnamon, mace, paprika (Hungarian sweet pepper), mustard and powdered alum, one tablespoonful of curry powder, one quart of vinegar, two tablespoonfuls of celery seed, one tablespoonful of salt.
Prepare the melon by cutting off the green rind and scraping away the softer inner coating, leaving less than an inch, firm and white, to be treated. Cut into thin strips, put into an agate-iron or porcelain-lined kettle, cover with cold water and sprinkle a tablespoonful of powdered alum over it. Cover closely and cook gentl0y - never fast - for three hours. Drain well and cover with ice-water. Change the water twice in four hours, and then wipe the melon dry.
Cut the cabbage into quarters, cook in boiling water slightly salted for fifteen minutes. Let it get perfectly cold. Parboil the onions and allow them also to get cold and stiff.
Now chop cabbage, melons and onions separately, and very fine. Mix all together in a large crock, and pour over them the scalding hot vinegar, in which have been boiled for one minute the spices, sugar and celery seed.
Leave the crock covered twenty-four hours, strain off the vinegar, bring it to a boil and pour again over the mixture in the crock. Repeat this for three days in succession, after which pack in small jars, cover closely and set away to ripen. It will be ready for use in six weeks, but improves by keeping. The result will repay the housewife for the trouble of making.