Twelve large ripe tomatoes ; four onions ; two green, or one red pepper; four tablespoonfuls of sugar; two tablespoonfuls of salt; two teaspoonfuls, each, of ground cinnamon, cloves, and allspice; one teaspoonful of ground ginger ; one quart of vinegar.

Peel onions and tomatoes, seed peppers, and chop all fine. Add the spices, put over the fire and boil steadily for two hours. Cool, bottle, and seal.

Vinegars

Mint Vinegar

Pick mint leaves from the stems, wash them and dry between soft cloths and pack a cupful in a glass jar or wide-mouthed bottle. Cover with vinegar, seal or cork, and let it stand for three weeks. Strain off the vinegar through a fine cloth, and put into a clean bottle. Or you may use two cupfuls of leaves, let them remain in the vinegar and put into a quart jar of this a table-spoonful of mustard-seed and a bit of horse-radish. You then have a mint sauce that only needs the addition of a little sugar to be ready for the table.

Celery Vinegar

Cut a bunch of celery into small bits and put it into a jar. Bring a quart of vinegar to a boil, add to it a teaspoonful of salt and a tablespoonful of white sugar; pour it, still scalding hot, upon the celery, let it cool, close the jar and leave it unopened for two weeks. Then strain off the vinegar, bottle it, and cork tightly. A quarter of a pound of celery-seed may be used instead of the fresh celery.

Onion Vinegar

Peel and chop six large onions, sprinkle over them a table-spoonful of salt, and let them stand over night. Scald a quart of vinegar with a tablespoonful of white sugar, pour this over the onions, let them steep for two weeks, closely covered, strain, and bottle the vinegar.

Tarragon Vinegar

Prepare like Mint Vinegar and let it stand, closely covered, three weeks before straining and bottling it.