PICKLES, JAMS & JELLIES t<

RIPE TOMATO PICKLE

20 ripe tomatoes

3 peaches and 3 pears
1 red or green pepper
3 onions

2 cups brown sugar

l pint vinegar

pickling spice and salt
to taste (in small bag to
xe boiled in mixture.)

Prepare ingredients, cnopping vege~
tables and fruit into small pieces.
Place all in large saucepan. Boil
for about 1 hour. Bottle in clean
sterilized jars. When cool, cover
with wax and store.

~ Mrs. Pym.

GREEN TOMATO PICKLES

qts. green tomatoes
qts. onions

cup salt

cups vinegar

cup pickling spice
cups sugar

tsp. mustard

tsp. cayenne pepper

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Slice onions and tomatoes, add
salt on alternate layers. Let stand
overnight. Drain. Bring to a boil
the spices, sugar and vinegar. Pour
over tomatoes and onions and boil
until vegetables are transparent.
Pack in sealers and seal.

- Mrs. May Johnson.

85

BREAD 'N' BUTTER TOMATO PICKLE

lbs. green tomatoes
mediunr sized onions
tbsp. coarse salt
cups granulated sugar
tbsp. flour

tbsp. mustard seed
tsp. celery seed
tsp. tumeric

cups white vinegar

Me Re DP FU +

Wash tomatoes, cut out stem ends,
slice thin. Peel onions, slice thin.
Place in layers in large bowl,
sprinkling each layer with salt.
Let stand overnight. Drain well
and press out as much liquid as
possible. Combine sugar, flour,
mustard seed and tumeric in large
saucepan. Slowly add vinegar,
stirring constantly. Cook and
stir until mixture is smooth and
thickened. Add well-drained vege-
tables. Simmer 10 minutes. Ladle
into sterilized jars and seal.
Makes about 4 pints.

- Dorothy Crawford.

TOMATO CHILI SAUCE

tomatoes, ripe, peeled and
cut into pieces

onion, chopped fine

cup vinegar

tsp. brown sugar

tsp. salt

tsp. ginger

tsp. cloves

tsp. allspice

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Put vinegar in last, stew 1 hour.

Do in groups of 9.

- Edith Tait.