One peck green tomatoes, 2 quarts onions, 3/4 cup salt. Let the above stand over night; in morning drain; then add 1 quart vinegar, 2 quarts water. Boil slowly 20 minutes; drain again; then add 2 quarts vinegar, 3 cups sugar, 1 teaspoon cloves, 2 teaspoons cinnamon, 2 teaspoons of ginger, 2 teaspoons mustard, 6 large peppers. Boil 1 hour.
Mrs. Theodore Davenport.
Two gallons green tomatoes, sliced, without peeling; slice also 12 good sized onions; 2 quarts of vinegar, 1 quart sugar, 2 tablespoons each of salt, ground mustard and black pepper, 1 tablespoon of cloves and allspice. Mix all together and cook until tender, stirring often, lest they should scorch; put up in small glass jars. A good sauce for all kinds of meat or fish. Mrs. Carrie I. Wright.