The Henderson cook book

Slice the tomatoes and put them in brine 2 days (or sprinkle lightly with salt), then in clear water until the salt is out. Boil in alum-water 20 minutes, then in clear water until the rough is out. Put % pound sugar to 1 of fruit ; season with spice, ginger, pepper and mace. Use vinegar enough to cover pickle and boil 20 or 30 minutes. — Mrs. Geo. B. Harris. GREEN TOMATO PICKLE. Two gallons green tomatoes, sliced without peeling, 12 good-size onions, also sliced. Stew until tender, then add 2 quarts vinegar, 1 quart sugar, 2 small tablespoons salt, 2 tablespoons each ground mustard and black pepper, tablespoon each allspice and cloves. Put up in small jars. — — Mrs. J. D. Rose. GREEN TOMATO AND RAISIN PICKLE. Seven pounds tomatoes, 1% pounds sugar, 1 pound seeded raisins, 1 pint vinegar, ginger, nutmeg and cinnamon, 8 sweet peppers. — Mrs. J. C. Kittrell. SPICED TOMATOES. Two pounds ripe tomatoes, scald and slip off skins, 1 pound brown sugar, l^ pint vinegar, 1 dozen cloves, 2 dozen grains allspice. Stew over a slow fire. When tomatoes are cooked take out; when cool return to boiling syrup and cook until dark red. Remove and boil syrup thick. OLD VIRGINIA MIXED PICKLE. One-fourth peck green tomatoes, 12 cucumbers, 7 large onions (white), *4 peck small white onions, 2 large heads of cabbage, i/o pint grated horse-radish, 14 pound white mustard seed, !/4 teacup ground black pepper, ^ ounce celery seed, 14 ounce ground cinnamon. Slice tomatoes and large white onions ; cut cabbage as for slaw ; cut cucumbers in quarters if small. Put this in jar, mixing well as you add to jar salt, and let stand 24 hours. Drain off the water that rises and wash pickles with clear water ; then add the small whole onions (that have been standing in salt water 24 hours). Pour water and vinegar in equal quantities over pickle. Let stand day or two and put pickle in cotton bag. Press it until you can't get any water from pickle. Mix the spices with pickle, boil iy2 gallons fresh apple vinegar and pour over (boiling hot) the pickles. Do this 3 mornings in succession, using same vinegar each time. The third time add l1/^ pounds sugar to vinegar ; put pickle in kettle after the vinegar has boiled and let it all come to a boil. Put in jars and keep well covered. You can use the cucumbers that are in brine if you haven't fresh ones. — Mrs. George Harris. SLICED CUCUMBER PICKLE. Pare and slice the cucumbers thick and some sliced onions ; put them in layers in an earthen bowl with salt well intermixed. Let them stand 6 hours, then drain off the water, put in a jar with a pod of red pepper ; cover with cold vinegar and to each quart of pickle add a teaspoon of sweet oil. — Mrs. Zollicoffer. CABBAGE PICKLE.