Green Tomato Pickles

Mrs. J. L. Harris, Keokuk, Iowa.

Chop one-half peck tomatoes, three onions, a gill of horse-radish, three green peppers; put them in a sieve and drain dry, salt in layers and let them stand one night; drain the next day, scald vinegar and pour over it; let it stand two or three days; drain again, scald a pound of sugar to a quart of vinegar, a tablespoon black pepper, the same of allspice, three ounces of ground cloves, three ounces of mustard, a gill of mustard seed. Boil the spices in a little vinegar.

Ripe Tomato Pickles

Mrs. C. M. Dickerman, Rockford, 111.

To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar, boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cloves and cinnamon.

Piccalilli

Mrs. C. Bradley.

One peck of green tomatoes, slice them thin, add one pint of salt, cover with cold water, and let them stand twenty-four hours; then chop very fine one head of cab. bage, six onions, twelve green peppers; then cover it with hot vinegar, drain it through a sieve, add one pint of molasses, one tablespoon cloves, allspice, two ounces of white mustard seed, and cover with cold vinegar.

Piccalilli

Mrs. Lamkin.

One peck of green tomatoes; (if the flavor of onions is desired, take eight, but it is very nice without any,) four green peppers; slice all, and put in layers, sprinkle on one cup of salt, and let them remain over night; in the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar; add one cup of sugar, a tablespoon of each kind of spice ; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire.

Sweet Green Tomato Pickles

Mrs. P.

One peck of green tomatoes sliced, six large onions sliced; sprinkle through them one teacup of salt, let them stand over night; drain off in the morning; take two quarts of water and one of vinegar, boil the tomatoes and onions five minutes; drain through a colander, take four quarts of vinegar, two pounds of brown sugar, one-half pound of ground mustard, two tablespoons of cloves, two of ginger, two of cinnamon, one-half teaspoon of cayenne pepper, or instead five or six green peppers chopped; boil fifteen minutes. This will keep good a year, if prepared according to the recipe, and is generally liked.