Different Ways Tomatoes Are Served

TOMATO CHÜTNET.- One peck of green tomatoes ; s!x large green pcppers ; six onions ; one cup salt. Chop onions nd peppers fine. Slice the tomatoes a quarter of an inch thick and sprinkle the alt over them. Next morning drain of the aalt and water, and put into a porcelain lined kettle. Mix ifcwo po'unds brown Sugar ; quarter pound mu.stard seed ; one ounce each of ground cloves, cinnanion, ginger and black pepper ; half an ounce of all-spjce ; quarter ounce each of cayennc pepper and ground mustard. stir tlicse ingrediente, well mixed, into the tomatoes ; cover with good eider Ttnegar - about hvo quarts - and cook fvo hours. ïhis is piretty hot ; if desired lees bo, omit all or one-half of the cayenne and mustard. GKEEN TOMATO SWEET PICKXJE. - Twelve pounds slieed green tomaes; sis pounds sugar ; three pints rar ; one teaspoonful each oí all■ and mace, and two teaspooniuls cinnamon. Cook the tomatoes and silgar together two or three hours, let t ing them sinimer gently, then add the spices and vinegar and cook forty minutes. ïliis -vill scorcli easily while the sugar and tomatoes are cookimg1 together. CHOW CHOW,-lVo gallons green tomatoes ; one large cabbage ; one dozen green peppers ; one dozen red peppers ; one dozen onions. Chop each vegetable separately, very fine : mix together, then put into a pan a layer of tlio mixture, thon a. handful of salt. Put in a bag and let draln all night. In the mornmg squeeze dry with the hands, put in a kettle, cover with vinegar, iet stand six hours, then squeeze again. Mix ane cup mustard ; thiree tablespoonïuls oelery seed, one of innce, three of aüspice, one quart of grated horsera dlsh and one pound of sugar. Stir tliis throogh the pickle, allow vinegar to cover, let it boil and turn on the pácklé whlle boüing. Miss PARLOA'S P ICKLE.- One peck green tomatoes and six la onioiü. sliced. Sprinkle with one cup salt, and let stand over night. Draln them. Put one quart oi vinegar into two quarts o! water and cook in this fifteen .minutes. Drain frora tljis, throwlng the liquid away. To 'two qnarts oi' vinegar allow two pounds oí sugar, two tablespoonfuls each of eloves, cinnamon, ginger, allspice rm;l mustard, and a teaspoonful of cayenne. Boil in this fifteen minutes. CTIOPPED PICKLE.- Cut np one gallon of cabbage and an equal quantity of green tomatoes ; one quart onions and four green peppers. Kprinkle with alt and let drain over night. Mix four .tablespoonfuls of ground mustard, two of powdered ginger, one eaeh of cinnamon, eloves and mace ; three pounds sugar, three ounces tumeric powder ; one ounce celery seed. Mix with the chopped vegetables, cover ■with vinegar and cook tender. PICAXiIiILT.- "One peck green tomatoes ; one cabbage ; one dozen peppers ; two dozen large cucumbers. These are to be chopped. Allow two qnarts of smal! white onions, whole. Sprinkle with a pint of salt and let stand over night ; put In a bag and squeeze very dry. Put ín íi kettle onc Rallón of vinegar ; one pint brown sugar, half ounce tumeric powd r. half ounce clnnamon, one. tablespoonful each of allspice, mace, celery seed and linrperadish. Cook two hours, then ad3 two hundred tiny pueumbers. Iet these cook ten OT tuteen minutes, and then stir in a quarter pound ol best mustard. TIP-TOI' PICKLB.- One peck green nintoi's. onc dozen large onions ; slk-e both, keepiing them separate. Sprink.1 on the tomatoes and let stand half a day ; turn scalding water on the onions. and let stand til! toraatoes are ready. Drain and squeeze lioth from the liquid ; arrange. in a jar in altérnate layers, and sprinkle between each layer a handful of celery seed and white and black mustard seed. Put a pint of sugar into a quart of vinegar, let come to a boil pour over the pickle while hot. GREEN TOMATO PICKLE.- Slice a peck of green tomatoes and stir in a small cupful of salt. Drain al} night. In the rnorning put over the fire with three chopped peppers, one cup grated horseradish, two quarts vinegar and one cup of sugar. Let boil till the tomato is tender, then add , tablespoonfuf of cinnamon and eloves. The horseradish mady be omitted if desired.