One peck tomatoes, peeled and chopped fine, 1 large red pepper, chopped fine, 4 cups cider vinegar, 6 onions, chopped fine, 2 heaping cups brown sugar, 4 level tablespoons salt, 1 tablespoon each of cloves and allspice, 2 tablespoons each cinnamon and ginger, 1 tablespoon mustard, 2 nutmegs, grated. Boil for an hour, or until thick enough to bottle.
Mrs. J. K. Stock.
One-half bushel tomatoes, 4 small red peppers, 2 quarts sour apples, 2 quarts onions, 4 cups vinegar, 4 cups brown sugar, small 1/2 teacup salt, 4 whole nutmegs, grated, 2 tablesoons each cloves, allspice, cinnamon and ginger. Boil very slowly 3 hours. Mrs. A. L. Jones.
Take 18 large, ripe tomatoes, 1 large onion, 3 red peppers, chopped fine, 4 tablespoons salt, 8 tablespoons sugar, 4 cups vinegar, 3 teaspoons each of ground ginger and allspice, whole cinnamon and cloves tied up in cheese cloth bag; mix well and boil 1 hour. Mrs. A. Kehoe.
One-half bushel tomatoes, 2 green and 2 red peppers, 2 quarts onions, 2 quarts apples, 1 quart vinegar, 2 lbs. brown sugar, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon black pepper, 1 handful salt. Boil until thick. Miss Ida J. Kneeland.