The Rural cook book

Tomato soy is made with both green and ripe fruit. The following is an excellent tested recipe for ripe tomato soy: Peel and chop a peck of ripe tomatoes until they are quite fine. Then put them upon the fire in a preserving kettle with a half a teacupful of whole cloves; the same quantity of whole allspice; a scant teacupful of salt; a tablespoonful of black pepper, and three red pepper and five onions, all of which have been chopped fine. Let the ingredients boil together for fully an hour, and immediately add a quart of the best cider vinegar. When the soy has cooled sufficiently, it may be bottled. Green Tomato Soy. — One peck green tomatoes; one quart onions, salt and vinegar as desired; one teaspoonful ground cloves; one teaspoonful ginger; one teaspoonful cinnamon; the same of black pepper; yi teaspoonful red pepper; '/i pound brown sugar; half a grated nutmeg. Wash the tomatoes and cut in slices, also the onions. Place a layer of tomatoes and then sprinkle with salt, next a layer of onions in the same way — until all are done. Let stand over night. In the morning drain well and then put on the stove to cook, covering the preparation with vinegar. Add the spices and let it boil slowly together four or five hours; then bottle hot, leaving the covers off the jars till the next day. Tomato Mustard. — To one peck of ripe tomatoes add two teaspoonfuls of salt and stew half an hour; then pass through a sieve. Add two dessertspoonfuls of finely chopped onions, one dessertspoonful each of whole pepper, allspice and cloves tied in a muslin bag, and half a teaspoonful of cayenne; simmer down one-third, then stir in a tea- , _ C.OO;.|c spoonful of curry powder and a teacupful of mnaUrd; simmer half on honr longer, then bottle. Ripe Tomato Pickle.— Mix in the order given one and a half pints of firm ripe tomatoes, peeled and chopped, one-half cupful of chopped celery, two tablespoon fuls of chopped red pepper, two tablespoonfuls of chopped onioii, two tablespoonfuls of salt, three tablespoonfuls of sugar, three tablespoonfuls of mustard seed, one-quarter teaspoonful of cloves, one-half teaspoonful of cinnamon, one-half teaspoonful of grated nutmeg and one cupful of vinegar. Stir thoroughly, put in a Stone jar and cover. It should stand one week before using, but may be kept one year. Green Tomato Pickle. — Slice very thinly one peck of green tomatoes and two quarts of onions, sprinkling them all with a little salt, . and let them stand till next day. Now drain them through a colander, put them on with enough good vinegar to cover them, and boil very gently till clear and tender. Then drain them from the vinegar. Put into about the same quantity of fresh vinegar two pounds of brown sugar, one half pound of white mustard seed, one-half ounce of ground mace, one tablespoonful each of celery seed and ground cloves, and boil them all together for a few minutes ; then -pour it over the drained tomatoes, which have been previously mixed with one dessertspoonful of cayenne, one full teaspoonful each of ground mustard and of turmeric; mix this all well together, add about half a pint of good salad oil, and, when cold, put it into jars. Sour Green Tomato Pickle. — Peel green tomatoes and to each quart add three small cucumbers, one pint small white onions, two green peppers, quarter of a pound of salt, and half a pound of mustard seed. Chop all fine, mix and set away in a jar for twenty-four hours; then cover with good vinegar and place bits of horseradish root on tolp. Cover, but do not seal.