Wipe the tomatoes with damp cloth, cut out cores and put them in porcelain-lined kettle, place over fire and pour over them 8 pints water, put in the 12 onions cut fine. Boil until tomatoes are done, which takes about two hours. Then strain through a coarse sieve, pour the liquid back into kettle and add the vinegar, spice, pepper, mustard seed, cloves, nutmeg, sugar and salt, and boil for two hours, stirring constantly to prevent burning. Tomato Catsup.—1 peck ripe tomatoes; 6 tablespoons salt; 4 table- spoons black pepper; 2 tablespoons allspice; 1 tablespoon cloves; 6 pods red pepper; 1 pound sugar; 1 quart vinegar; 2 tablespoons mustard; onion juice if desired. Boil about three hours. Tomato Catsup.—1 gallon tomato juice; 4 tablespoons salt; 4 table- spoons ground black pepper; 4 tablespoons mustard; 4% pound brown sugar; 1 pod red pepper; 1 teaspoon ground cloves; 1 teaspoon all- spice; 1 quart vinegar; onion to flavor. Boil good ripe tomatoes without water until the juice is extracted. Then strain, and to every gallon of juice add the above ingredients and boil three hours. Bottle next day. Chilli Sauce.—12 large tomatoes, peeled; 10 small green peppers; 8 onions; 2 tablespoons salt; 1 cup sugar; 2 cups strong vinegar; 2 teaspoons ground ginger, allspice and cloves; % nutmeg. Cut onions and peppers very fine. Mix all together and cook about 2 hours over a slow fire and then put in large-mouth bottles. Economical Tomato Catsup.—Take one quart can of tomatoes, add vinegar, black pepper, sliced onion, and mustard seed; boil until it is reduced about one-half. Then bottle and use, without fear of wasting any by various methods of spoiling. Green Tomato Pickle.—1 peck green tomatoes; 1 dozen onions; 1 pound brown sugar; 1 ounce each of cloves, allspice, ginger, mus- tard seed, black pepper and turmeric. Cut the tomatoes in thin slices, sprinkle with salt, and let stand 9 or 3 hours. Slice the onions thin. Drain the tomatoes and place in a stone jar with alternate layers of onions and spices. Cover the whole with vinegar. Put the jar into a pot of water and let it boil till the tomatoes are soft. Mixed Pickle.—1 peck of green tomatoes; 10 pounds cabbage; %% gallon onions; 16 peppers, with most of the seed taken out; 4 pounds 68 THE RALEIGH COOK BOOK. brown sugar; 1% gallons vinegar; 1 ounce celery seed; 2 ounces white mustard seed; 1 ounce turmeric powder. Chop cabbage, tomatces and onions; place in separate vessels, sprinkle with a little salt, let stand over night, wash in cold water and squeeze out all the water. Heat the vinegar in a porcelain- lined kettle, add the cabbage, tomatoes, onions and sugar and all the ingredients. Boil until tender. Chow-Chow.—1 peck green tomatoes; 4 large onions; 1 large cab- bage; 3 quarts vinegar; 2 pounds brown sugar; 6 green peppers with seed taken out; 3 cups salt; 1 cup mixed mustard seed; 1 table- spoon cloves, allspice and celery seed; 2 tablespoons cinnamon; 6 red peppers. Chop the tomatoes, onions, cabbage and green peppers together in the chopper, sprinkle with the 3 cups salt, and let stand over night. In the morning squeeze out all water thoroughly. Put vinegar on with the sugar and all the seasoning and add chopped red peppers with seed. Boil until tender, then seal in jars. Hyden Salad.—1 gallon cabbage; % gallon green tomatoes; 1 quart onions; 38 tablespoons celery seed; 2 or 3 pounds brown sugar; 5 tablespoons mustard; 2 tablespoons ginger; 1 tablespoon cinna- mon; 1 tablespoon cloves; 1 tablespoon mace; 1 cup green peppers, seed left cut. Cut cabbage, tomatoes, onions and peppers fine, put in separate vessels, and sprinkle with a small quantity of salt; let stand over- night. In the morning wash and strain through a cloth until all the water is extracted, add seasoning and boil until tender.

AI-modernized reading of the original text

Wipe the tomatoes with damp cloth, cut out cores and put them in porcelain-lined kettle, place over fire and pour over them 8 pints water, put in the 12 onions cut fine. Boil until tomatoes are done, which takes about two hours. Then strain through a coarse sieve, pour the liquid back into kettle and add the vinegar, spice, pepper, mustard seed, cloves, nutmeg, sugar and salt, and boil for two hours, stirring constantly to prevent burning. Tomato Catsup.—1 peck ripe tomatoes; 6 tablespoons salt; 4 tablespoons black pepper; 2 tablespoons allspice; 1 tablespoon cloves; 6 pods red pepper; 1 pound sugar; 1 quart vinegar; 2 tablespoons mustard; onion juice if desired. Boil about three hours. Tomato Catsup.—1 gallon tomato juice; 4 tablespoons salt; 4 tablespoons ground black pepper; 4 tablespoons mustard; 4% pound brown sugar; 1 pod red pepper; 1 teaspoon ground cloves; 1 teaspoon allspice; 1 quart vinegar; onion to flavor. Boil good ripe tomatoes without water until the juice is extracted. Then strain, and to every gallon of juice add the above ingredients and boil three hours. Bottle next day. Chilli Sauce.—12 large tomatoes, peeled; 10 small green peppers; 8 onions; 2 tablespoons salt; 1 cup sugar; 2 cups strong vinegar; 2 teaspoons ground ginger, allspice and cloves; % nutmeg. Cut onions and peppers very fine. Mix all together and cook about 2 hours over a slow fire and then put in large-mouth bottles. Economical Tomato Catsup.—Take one quart can of tomatoes, add vinegar, black pepper, sliced onion, and mustard seed; boil until it is reduced about one-half. Then bottle and use, without fear of wasting any by various methods of spoiling. Green Tomato Pickle.—1 peck green tomatoes; 1 dozen onions; 1 pound brown sugar; 1 ounce each of cloves, allspice, ginger, mustard seed, black pepper and turmeric. Cut the tomatoes in thin slices, sprinkle with salt, and let stand 9 or 3 hours. Slice the onions thin. Drain the tomatoes and place in a stone jar with alternate layers of onions and spices. Cover the whole with vinegar. Put the jar into a pot of water and let it boil till the tomatoes are soft. Mixed Pickle.—1 peck of green tomatoes; 10 pounds cabbage; %% gallon onions; 16 peppers, with most of the seed taken out; 4 pounds brown sugar; 1% gallons vinegar; 1 ounce celery seed; 2 ounces white mustard seed; 1 ounce turmeric powder. Chop cabbage, tomatoes and onions; place in separate vessels, sprinkle with a little salt, let stand over night, wash in cold water and squeeze out all the water. Heat the vinegar in a porcelainlined kettle, add the cabbage, tomatoes, onions and sugar and all the ingredients. Boil until tender. Chow-Chow.—1 peck green tomatoes; 4 large onions; 1 large cabbage; 3 quarts vinegar; 2 pounds brown sugar; 6 green peppers with seed taken out; 3 cups salt; 1 cup mixed mustard seed; 1 tablespoon cloves, allspice and celery seed; 2 tablespoons cinnamon; 6 red peppers. Chop the tomatoes, onions, cabbage and green peppers together in the chopper, sprinkle with the 3 cups salt, and let stand over night. In the morning squeeze out all water thoroughly. Put vinegar on with the sugar and all the seasoning and add chopped red peppers with seed. Boil until tender, then seal in jars. Hyden Salad.—1 gallon cabbage; % gallon green tomatoes; 1 quart onions; 38 tablespoons celery seed; 2 or 3 pounds brown sugar; 5 tablespoons mustard; 2 tablespoons ginger; 1 tablespoon cinnamon; 1 tablespoon cloves; 1 tablespoon mace; 1 cup green peppers, seed left cut. Cut cabbage, tomatoes, onions and peppers fine, put in separate vessels, and sprinkle with a small quantity of salt; let stand overnight. In the morning wash and strain through a cloth until all the water is extracted, add seasoning and boil until tender.

The Raleigh cook book