The new Annie Dennis cook book

Peel medium sized tomatoes; place in a porcelain kettle. To each half gallon of tomatoes, add two and a half pounds of sugar, one pint of good vinegar, two sticks of cinnamon, one teaspoonful each of whole cloves and spice and a few blades of mace. Place on the back of the stove and let simmer until the tomatoes are clear. It will take several hours. Be careful not to let them burn. Put in jars and keep well covered. Ripe Tomato Sweet Pickle Pour boiling water over ripe tomatoes and remove the skins. Place them in jars, cover with apple vinegar and let them remain three days. Take out of the vinegar, put in a preserving kettle ; add three-quarters of a pound of sugar to each pound of tomatoes; add teaspoonful each of cinnamon, cloves, allspice and mace, not ground; let boil several hours until the tomatoes are clear, then seal. Ripe Tomato Preserves Peel ripe, firm tomatoes ; make a syrup of one pound of white sugar to each pound of tomatoes. Boil a few minutes and put the tomatoes in; let them boil until transparent and the syrup is thick ; then put in jars. Another Tomato Sauce Take half gallon each of green tomatoes and cabbage, one quart of onions, six pods of green bell pepper; chop all fine and add half a teacupful of mustard and celery seed mixed, one teaspoonful each of ground cinnamon, allspice and ginger ; one teacupful of grated horseradish, and two pounds of sugar. Put in a porcelain kettle, cover with good apple vinegar and boil slowly until the tomatoes are tender. Then bottle and seal. This is good with cold meats. Green Tomato Sauce Slice half gallon of tomatoes, boil in ginger tea until tender. Drain and add two pounds of sugar, one teaspoonful each of ground allspice and cinnamon, to each pint of vinegar. Boil fifteen or twenty minutes; bottle and seal. Tomato Jelly- Boil in one cup of water one can of tomatoes, three blades of celery, one onion, three cloves, salt and paprika to taste. After boiling half hour, strain and add three-quarters of a box of gelatin, that has been dissolved. Pour in individual molds, put in a cool place to congeal and serve on lettuce leaf. Tomato Catsup, No. 1 Wash and mash half bushel of ripe tomatoes ; small tomatoes are best. Place in a porcelain kettle, with two tablespoonfuls of salt, twelve pods of red pepper and a half dozen onions, sliced. Let this boil rapidly for thirty minutes, or until the tomatoes are tender. Remove from the fire and let them cool; then rub through a sieve and return to the fire, stirring constantly to keep from burning. Then add one quart of good apple vinegar and more salt, if needed. Boil fifteen minutes, bottle, seal and keep in a cool place. Tomato Catsup, No. 2 Wash and mash half bushel of ripe tomatoes. Place in a kettle, with two tablespoonfuls of salt. Boil until tender ; let cool and strain through a sieve. Take half gallon of the thin juice, add two pounds of sugar, one teaspoonful each of whole cloves and black pepper, six blades of mace, two or three pieces of cinnamon and a root or two of ginger. Let this boil until it is well flavored with the spices, then strain, mix with the other juice and boil until thick. Add one quart of apple vinegar, boil fifteen minutes, bottle and seal. Tomato Catsup, No. 3