The Swedish, French, American cook book

Two gallons green tomatoes, two quarts white onions, two red and three green peppers, two pounds brown sugar, two cups salt, two teaspoons whole black peppers, two teaspoons all-spice, two teaspoons mustard seeds, two tablespoons celery seeds, two ounces cinnamon bark. How to Make Them. Wash and remove the stems of the toma¬ toes, cut in thin slices, put in an earthen jar. Remove the seeds from the peppers, cut in narrow strips across. Slice the onions the same way as the tomatoes, sprinkle with the salt, let stand about twenty-four hours — well covered. When ready to preserve, press well (with your hands) the water from the vegetables, put in a preserving kettle; add the sugar, black peppers, all-spice, mus¬ tard seeds, celery seeds, and cinnamon bark. Cover with vinegar, let boil — covered — from one to one and a half hours, according to the tenderness of the vegetables. Put in bottles, seal well. Chow-chow a la Maria Three quarts green tomatoes, two quarts very small white onions, two quarts small gherkins, one quart very small string beans, three small heads cauliflower, eight green peppers, four quarts vinegar, three cups granulated sugar, eight tablespoons flour, twelve table¬ spoons mustard, four tablespoons tumeric, one half cup salt. How to Make It. Peel and wash the onions, also wash the gherkins which should be of even size. Separate the cauliflower in small buds. The string beans should be very young and tender, well stringed. Remove the seeds from the green peppers, cut in strips, also the tomatoes after they are washed and have had their stems removed. Put the vegetables in an earthen jar, season with the salt, let stand about twenty-four hours — well covered. When ready to cook, put in a preserving kettle, cook — covered — about fifteen minutes, then let stand about one hour. Put the vinegar in a pan, add the sugar, thicken with the flour dissolved in one and a half cups water, add the mustard and tumeric, stir until well thickened. Drain the vegetables from the liquid, add to the hot sauce, let come to a boil. Put in bottles and seal well. Ready to use at any time. Serve with different kinds of meat. Fondant Frosting Two and a half pounds Domino sugar, two cups w^ater, two drops lemon juice or a very small pinch of cream of tartar. Cook until it is 240° on the thermometer, or try in ice water. Work it between the fingers until it forms a smooth paste. It should be cooked so that it is firm. Sprinkle water on the marble table, pour the sugar on the marble. Leave for a few seconds before starting to work it, sprinkle cold water on top, with the sugar spade keep working it across the table from one side to the other as fast as possible. When it turns into a heavy lump of sugar it is ready. Leave on the table to get cold. This can be kept in a jar in the icebox for weeks if covered with a damp cloth. It makes a good filling for cake, for frosting, and filling for all candies and caramels. When frosting for cake, put on top of a pan of hot water, let it dissolve with a little water to make it the right consistence, flavor with lemon juice or vanilla. How to Make Caramel for Flavoring and Coloring