Mrs. Lincoln's Boston cook book

Boil one bushel of ripe tomatoes, skins and all, and when soft strain through a colander to remove the skins only. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace, and celery seed, two ounces of ground cinnamon, and stir into the tomato. Add two quarts of best cider vinegar, and when thoroughly mixed strain through a sieve. Pour all that runs through into a large kettle, and boil slowl}^ till reduced one half. It is an improvement to add a pint of brandy ten minutes before the catchup is done, but many think it unnecessary. Put it in small bottles, seal, and keep in a cool, dark place. Chop the tomatoes, mix the salt with them thoroughly, and let them stand over night. In the morning pour off the water, and chop the onion and celery. Mix the sugar, pepper, cinnamon, and mustard. Put in a porcelain kettle a layer of tomatoes, onion, celery, and spices, and so on until all is used, and cover with the vinegar. Cook slowly all day, or until the tomatoes are soft. Cauliflower, or cabbage, or one quart of cucumbers may be used with the tomatoes. Sliced or grated horseradish gives a pleasant flavor. Pickled Cucumbers. {Miss Harriott Ward.) To one hundred and fifty small-sized cucumbers take one pint of salt, dissolved in boiling water to cover them. Let them remain in a covered vessel for forty-eight hours. Then drain, and wipe each one carefully. Put them in a pickle-pot or firkin with one large onion, peeled and Piccalilli, or Chow Chow. 1 peck green tomatoes. 1 cup salt. 6 smah onions. 1 large head celery. 2 cups brown sugar. 1 teaspoonful white pepper. 1 tablespoonf ul ground cinnamon. 1 tablespoonful ground allspice. 1 tablespoonful mustard. 2 quarts good, sharp vinegar. The Boston Cook Book, 405 stuck full of cloves, one green pepper, some scraped horseradish^ and a small bit of alum. Boil vinegar enough to cover them. Fill a muslin bag with one cup of mixed spices, — whole cloves, whole allspice, peppercorns, stick cinnamon, white mustard seed, and a flake of mace, and boil ten minutes with the vinegar. Put this bag in the firkin when you pour on the boiling vinegar. When cucumbers are gathered fresh from the vines every daj^, they may be kept in brine till wanted. Make the brine strong enough to float an egg, — a pin t of coarse salt and six quarts of boiling water, boiled and skimmed clear. Pick the cucumbers as they ripen, wash carefully without removing the prickles, leave a bit of the stem on, and keep them covered with the brine. Soak, as required, in fresh cold water two days, and pour boiling spiced vinegar over them. Mixed Pickles. (Mrs. Poor.) 150 small cucumbers. 1 quart small martinoes. 1 quart small button onions. 1 medium cauUflower. Eind of watermelon. 3 pints green string beans. 3 cups salt. 4 quarts cold water. pound horseradish root. 1 tablespoonful white mustard seed. 1 tablespoonful stick cinnamon, broken into half -inch pieces. 1 tablespoonful whole cloves. 3^ tablespoonful peppercorns. 3^ tablespoonful allspice. ^2 tablespoonful whole mace. 1 teaspoonful celery seed. 2 quarts white wine vinegar. 1 ounce alum. 2 quarts boiling water. 1 gill alcohol.