Tomato Mustard

1 peck of ripe tomatoes; boil with 2 onions, 6 red peppers, and 4 cloves of garlic, for 1 hour; then add one-half pt. or one-half lb. salt, 3 table-spoonfuls black pepper, one-half oz. ginger, one-half oz. allspice, one-half oz. mace, one-half oz. cloves; then boil again for 1 hour longer, and when cold add 1 pt. vinegar and one-quarter pound of mustard; and if you like it very hot, a table-spoonful of cayenne.

Horse-Radish Sauce

2 tea-spoonfuls of made mustard,

2 of white sugar, one-half tea-spoonful of salt, and a gill of vinegar; mix and pour over grated horse-radish. Excellent with beef.

French Pudding Sauce

Beat 4 oz. butter to a cream; stir in one-quarter oz. brown sugar; add the yolk of 1 egg and 1 gill of wine; put it on the stove, stirring all the time till it simmers. Grate nutmeg over it before sending it to the table.

Tomato Catsup

Boil the tomatoes until quite soft, and rub them well through a sieve; to every quart add 2 oz. shalots and large red peppers, or 1 tea-spoonful cayenne pepper, 1 oz. bruised ginger, 1 spoonful salt, a few cloves; boil until reduced one-third; 10 minutes before taking off the fire add one-half pt. of vinegar to each quart.

Pickled Cherries

5 lbs. of cherries, stoned or not, 1 qt. of vinegar, 2 lbs. of sugar, one-half oz. of cinnamon, one-half oz. of cloves, one-half oz. of mace; boil the sugar and vinegar and spices together, (grind the spices and tie them in a muslin bag), and pour hot over the cherries.

Spiced Currants To Be Eaten With Meats

4 qts. currants, 1 pt. of vinegar, 3 lbs. of sugar, 1 table-spoonful cinnamon, 1 of allspice, 1 of cloves, 1 of nutmeg; cook 1 hour; keep in a cool place, tightly covered.

Green-Tomato Pickles

Cut one-half pk. of green tomatoes and 6 large onions into thin slices; let them remain in salt and water over night; then pour off the brine and put them in a preserving kettle with 4 table-spoonfuls of sugar, 4 of the best mustard, two tea-spoonfuls of ground cloves, 2 of cinnamon, 1 of cayenne pepper, and one of curry powder, and let them simmer for 1 hour; then put them in stone or glass jars.

Pickled Cabbage

Select solid heads, slice very fine, put into a jar, cover with boiling water; when cold, drain off the water, and season with grated horse-radish, salt, equal parts of black and red pepper, cinnamon, and cloves whole; cover with strong vinegar. This is convenient and always good.

Spiced Tomatoes

To 4 lbs. of large red tomatoes, take 2 lbs. of good brown sugar, 1 pt. of cider vinegar, one-half oz. cloves, and one-half oz. of stick cinnamon; stew all together in a preserving kettle until the tomatoes are cooked; take the tomatoes out and put them on dishes to cool, letting the syrup go on simmering slowly; when the tomatoes are cold, return them to the syrup for a little while; let them become cold before putting them into the jars. The syrup must be boiled down as thick as molasses, and poured cold over the tomatoes; tie them down with bladder or waxed paper.

Chow Chow

2 qts. tomatoes, 2 white onions, one-half doz. green peppers, 1 doz. cucumbers, 2 heads of cabbage, all chopped fine; let this stand over night; sprinkle a teacup of salt in it. In the morning drain off the brine, and season with 1 table-spoonful celery seed, 1 oz. turmeric, one-half tea-spoonful cayenne pepper, 1 cup brown sugar, 1 oz. cinnamon, 1 oz. allspice, 1 oz. black pepper, one fourth oz. cloves, vinegar enough to cover; boil 2 hours.

Ripe Tomato Pickles

To 7 lbs. of ripe tomatoes add 3 lbs. sugar, 1 qt. vinegar; boil them together 15 minutes; skim out the tomatoes and boil the syrup a few minutes longer; spice to suit the taste with cloves and cinnamon.

Tomatoes Whole For Winter Use

Fill a large stone jar with ripe tomatoes, then add a few whole cloves and a little sugar; cover them well with one-half cold vinegar and one-half water; place a piece of flannel over the jar, well down into the vinegar, then tie down with paper. I have kept tomatoes in this way the year round, and can cheerfully recommend them. Should mildew collect on the flannel it will not injure the tomatoes in the least.

Pickled Oysters

Wash the oysters and scald them in strong salt and water; skim them out and throw into cold water; scald whole peppers well in vinegar; let it get cold. Put the oysters in a stone jar; make liquor to cover them of the water they were scalded in, and vinegar. A cup of vinegar to one quart liquor, to be used cold.