The century cook book

Tomato Preserves. Cut six lemons in slices, and boil until tender in three pints of water; then skim out, and put in ten pounds of sugar, and let it boil until the sugar is all dissolved; then put in ten pounds of peeled and sliced tomatoes, and boil for one-half hour; put back the lemons, and boil for ten or fifteen minutes longer. Put in jars, and cover closely. Partly ripe tomatoes are better than ripe ones for these preserves. A little ginger root boiled with the lemons improves the flavor. Sliced Green Tomato Pickle. One-half peck green tomatoes (unpeeled), one pint sugar, one and one-half pints vinegar, one tablespoon cinnamon; one tablespoon whole allspice, handful whole cloves, little nutmeg and dry mustard, two or three small green peppers, three large onions. Boil one-half hour, or till tender. Pickles and Preserves 165 Tomato Chutney. Cut up and peel twelve large tomatoes, six onions chopped fine, one cup vinegar, one cup sugar, handful of raisins, chopped fine, salt to taste, one-half teaspoon of cayenne, one-half teaspoon white pepper. Boil one hour and a half, bottle or put in stone jar. Spiced Tomatoes. Put in a porcelain kettle one pint of good cider vinegar, four pounds of sugar, one-half ounce of cloves, and one ounce of cinnamon in a thin muslin bag and let boil until clear, then put seven pounds of whole tomatoes (peeled) and boil for two hours. Put in a stone jar. It will keep for months. Tomato Catsup. Scald and peel ripe tomatoes, cook until soft, and press through a sieve. To one gallon of the tomato add one pint of vinegar, two tablespoonfuls of salt, two tablespoonfuls of mustard, one of allspice, one of cinnamon, one teaspoonful of black pepper, one of ground cloves, and one red pepper pod without seeds. Simmer an hour or more, put in jugs and cork tight. Chili Sauce. Five large onions, eight green peppers, thirty ripe tomatoes, all chopped fine; add to them five tablespoonfuls of sugar, three of salt, and eight cupfuls of vinegar; mix all together, and boil two and one-half hours. Put in glass jars. Pickled Lily. Chop very fine one peck of green tomatoes, two small heads of cabbage, three green peppers, four onions, six large cucumbers; put all in a large stone jar, and sprinkle over it a teacupful of salt and let stand over night. In the morning drain and scald in one quart of vinegar and two quarts of water; take out with a skimmer, and drain in a sieve. Make a syrup of three quarts of vinegar and four pounds of sugar, and let all boil together for thirty minutes. Put up in glass or stone jars. Pickled Nasturtiums. (A very Good Substitute for Capers.) Use to each pint of vinegar, one ounce of salt, Pickles and Preserves six peppercorns, nasturtiums. Gather the nasturtium pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt and pepper, in the above proportions. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit; they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in ten or twelve months; and the best way is to make them one season for the next.