" Old-fashioned but choicely good"
Vinegar to keep pickles should be at least two years old.
Two gallons chopped cabbage, 1 gallon chopped green tomatoes (drain the juice off), 1 dozen onions chopped, 13/4 pound sugar, 1 ounce each, celery seed, black pepper, alspice, cloves-whole, 1/2 pound white mustard seed, 1 gill salt, 1 gallon vinegar-mix, boil 20 minutes.
Three dozen white cucumbers, 8 white onions, peel and chop as fine as possible, sprinkle over 3/4 pint salt and put in a sieve to drain, then add 1 teacup ground pepper, mix and put in a jar covering with vinegar. After standing 24 hours pour off the vinegar, pour on more vinegar and seal closely in quart bottles.
Three gallons of peeled tomatos, boiled slowly until they will rub through a sieve, add 1 quart of vinegar, 6 tablespoons salt, 1 tablespoon ground allspice, 6 tablespoons mustard, 2 tablespoons black pepper, 1 tablespoon cloves, 1/2 tablespoon mace, 1/2 tablespoon red pepper.
After boiling and rubbing the tomatos through a sieve-to every gallon of the juice thus obtained measure out 4 tablespoonsful of salt, 4 tablespoonsful ground pepper, 2 tablespoonsful of allspice, 3 tablespoonsful of mustard, 4 pods of red pepper. Boil away the tomato juice half. "When cold add the spices, except the red pepper, which boil with the tomatos. Add no more vinegar than necessary to bottle it. Fill the neck of the bottle with vinegar, cork and seal. Thin with vinegar when put on the table-will keep years.
Five quarts of ripe tomatos cooked as for use. Strain through a sieve 2 tablespoons of salt, 2 tablespoons of pepper, 1 /12 tablespoons of ground mustard, 1/2 tablespoons allspice, 1/2 tablespoons cloves, 4 ripe peppers ground fine, 1 1/2 pints of vinegar. Simmer the whole four hours, then bottle ready for use and set in a cool place.
Boil and rub your tomatos through a sieve. To every gallon of the juice add 4 tablespoons of salt, 4 tablespoons of ground black pepper, 2 tablespoons of allspice, 3 tablespoons of mustard, 8 pods of red pepper. Boil the juice half away. When cold add the spices-except the red peppers, which boil with the tomatos.
One peck tomatos chopped fine, drain an hour, then put them in a vessel and cover with water and boil tender, then drain half an hour, chop 6 green peppers and mix. Take 2 quarts of vinegar and 1 pound of sugar, 1 teacup of salt, 1 teaspoonful of black pepper, cloves and cinnamon. Boil the ingredients in the vinegar and pour on the tomatos hot.
Five pounds of fruit, 4 pounds of sugar boiled together about 2 hours. Then add spices, 1 tablespoon of each, cinnamon, cloves, allspice, 1 pint of vinegar. Boil this 15 or 20 minutes longer. Bottle it while hot. Do not let it thicken too much, so that it can not be poured from the bottle.
Eight quarts gooseberries, 4 pounds sugar, 1 pint vinegar, 2 ounces cloves, 2 ounces cinnamon. Boil slowly 4 hours. Tie the spices in a bag, and add the last half hour.
Eighteen ripe tomatoes, 1 onion, 3 green peppers, 1 cup of sugar, 2 teaspoonsful of salt, 1 teaspoonful of each kind of spice, 2 1/2 cups of vinegar. Cook for 3 hours, bottle it like catsup.