Tomato Mustard

One peck ripe tomatoes; wash and cut up with 2 red peppers; put in kettle and boil until soft enough to put through colander. Then put through strainer into kettle and add 1/4 lb. salt, 1 lb. brown sugar, 2 onions, 1/2 oz. allspice, 1 oz. ginger, cloves and mace (spices whole and tied in thin cloth). Boil 1 hour; remove onion and spices; add 1/2 lb. mustard mixed in 1 quart cold vinegar. Boil a few minutes and bottle - keeps perfectly without sealing.

Mrs. H. C. Leach.

Tomato Relish

One peck ripe tomatoes; chop and drain over night; 3 large onions, 2 peppers, 3 head celery, chopped fine, 3/4 cup salt, 2 lbs. brown sugar, 2 oz. white mustard seed, 1 oz. ground cinnamon, 3 pints vinegar. Mix but do not cook.

Mrs. A. A. Higginson.