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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.