The Landmarks club cook book

Take a bushel of ripe tomatos, cut them in slices without skinning. Sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick sprinkle half a pint of salt and three onions sliced, without taking off the skins. When the bushel of tomatos is thus prepared, let them remain for three days, then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking. The next morning pass the mixture through a sieve, pressing it to obtain all the liquor you can, and add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole black pepper and a small wineglass of cayenne. Let it boil slowly and constantly during the whole day. In the evening put into a suitable vessel to cool, and the day after bottle and cork it well. Place it in a cool situation during the warm weather. The soy will keep for years, provided it has been boiled slowly and sufficiently in the preparation. Should it ferment, it must be boiled the second time. Miss Delia Clemons. PICKLED WALNUTS. Gather the walnuts when the sun is on them and before the shell is hard, which may be known by running a needle into them. Put them into strong salt and water for nine days. Stir them twice a day, and change the water every three days. Then place them on a hair sieve and let them remain in the air until they turn black, which will be in about twelve hours. Pierce each nut through in several places with a needle and put into glass jars. Boil the vinegar with spices for ten minutes. Cover the nuts and divide the spices equally. When quite cold fruits, jellies, etc. tie down securely and store in a dry place. To two quarts of vinegar allow half an ounce of mace, half an ounce of bruised ginger, half an ounce black pepper, one ounce salt, half an ounce cloves, half an ounce mustard seed, quarter ounce nutmeg, half an ounce long peppers. Mrs. William S. Cross. SALZA. Six ripe tomatos, four green peppers, salt, raw onion. Scald and skin the tomatos, squeeze out part of thin juice. Roast the peppers on coals or in an oven until light brown, then throw into cold water. Skin and chop them with the tomatos quite fine, strain off the water, add salt and a little finely chopped onion. To be eaten with all kinds of meats. It will keep several days. Charlotte Workman. SPICED CURRANTS. Five pounds currants, four pounds sugar, one pint vinegar, two teaspoonfuls cinnamon, one teaspoonful cloves, one and a quarter pounds raisins. Boil until it jells. Mrs. Anna H. Obear, Los Angeles. SPICED FIGS. To seven pounds of white figs, or peeled black figs, allow four pounds of sugar, two ounces of stick cinnamon, one ounce of whole cloves and one pint of vinegar. Put the figs in a large stone jar with the spices tied in bags. Boil the vinegar and sugar together for five minutes and pour it over the figs and spices. Do this for three days in succession ; then put all in a kettle and cook slowly until the figs are tender. Bottle and seal. Peaches are good done the same way. Mrs. E. B. Millar. SPICED PEACHES.