The new Annie Dennis cook book

Select large, round, smooth tomatoes. Cut in slices, sprinkle with salt and let stand over night. In the morning drain off the salt water and cover with fresh water. Soak until fresh, changing the water when necessary. Now boil in alum water (using a porcelain kettle, or a very bright brass one) until they are firm ; then boil in fresh water until free from alum and the tomatoes are clear. This will take half an hour. Make the syrup of one pound of sugar to each pound of tomatoes, using one pint of water to two pounds of sugar. Boil the syrup for five minutes. Drain the tomatoes thoroughly, drop into the syrup and let them boil for half an hour. Flavor with ginger or cloves and a sliced lemon. This preserve is very pretty and when well made and seasoned is good. French Pickles ' Two quarts of sliced green tomatoes, one sliced onion, one of cucumbers, sliced and peeled, one small cabbage cut fine. Place in a vessel with layers of salt ; one teacupful will be sufficient. Let stand twenty-four Hours ; then drain and add celery seed, black and white mustard seed, turmeric, allspice and cloves, one tablespoonful of each, and one teaspoonful of black pepper, one pound of brown sugar, and a gallon of good apple vinegar. Green Tomato Pickle, No. 1 Slice the green tomatoes, sprinkle with salt and let them stand an hour. Pour off the salt water and boil in alum water until firm and clear, using one teaspoonful of pulverized alum to three pints of water. Now remove from the alum water and soak for twelve hours in fresh water. Drain, place in jars with two or three pods of pepper to each half gallon. Cover with good apple vinegar, spiced with a teaspoonful of cloves and the same of allspice. For sweet pickle prepare in the same way, adding one pint of sugar to a quart of vinegar, boiling the sugar and vinegar together before pouring over the tomatoes. Seal while hot. Green Tomato Pickle, No. 2 Take large, green tomatoes and cut in slices; add half as many sliced onions, sprinkle with salt and let stand six hours. Pour off the juice and season the tomatoes with black pepper, mustard seed and a very little sugar. Cover with good apple vinegar, let it cook slowly for half an hour, put in a jar and seal. Green Tomato Pickle, No. 3 Wash twenty-four even-sized green tomatoes ; cut a slice from the blossom end, and with a sharp teaspoon remove the meat ; put the slice cut from the top, inside the tomato, to be used for a cap. Wash carefully and chip fine two heads of celery, four bell peppers, and two onions, and peel and cut into small cubes, three cucumbers. Mix these with the meat of the tomato, chopped, adding two tablespoonfuls of salt, one tablespoonful of celery seed, and one of mustard seed. Pack in a jar and set way for twenty-four hours, putting the tomato shells in weak vinegar for the same length of time. Then drain the tomatoes and fill with the chopped vegetables, and pack in jars. To two quarts of apple vinegar add three teacupfuls of sugar, one tablespoonful of ful of cinnamon, one of allspice, one of cloves, one of mace, and one of ginger. Let boil up well, then skim. When cold, strain and pour over the tomatoes, and seal. Ripe Tomato Pickle