The Rural cook book

Green Tomato Chili Sauce. — Slice the green tomatoes and salt down as you do egg plant, put a weight on them and let stand until morning, then rinse in cold water to take out the salt and wash out the seeds and bitter juice of the green tomato. For 12 tomatoes take four sweet green peppers, half dozen chili peppers, one large onion, one cupful vinegar, one tablespoonful sugar, two teaspoonfuls of salt, one of pepper, two of ground allspice, half teaspoonful of mace, one of cinnamon, one of cloves. Chop the tomatoes fine, boil 20 minutes, strain and press through a sieve. Chop the peppers and onions very fine, first taking out the seeds of the peppers. Boil all together for 10 minutes; add spices, then bottle and seal. Green Tomato Chow Chow,— Chop fine one peck of green tomatoes, three onions, six green peppers ; sprinkle them lightly with salt, let Stand an hour, then scald in the juices. Put three quarts of vinegar in a porcelain-lined kettle with one pint of sugar and a few pieces of horseradish root. Boil for five minutes, add the tomatoes and boil five minutes longer, put into stone jars, cover and set in cool, dry place. Whole cloves, mace and stick cinnamon may be added to this if you want a spiced pickle. Easy Green Tomato Pickle.— Slice the tomatoes and allow them to stand in weak salt brine over night. In the morning rinse and pack directly in fruit jars. Place the jars uncovered in the steamer and steam for about two hours. Have ready at the end of that time a sweet-spiced vinegar made exactly as you do for pickling peaches, and after draining ■ . all the juice that cooks from the sliced tomatoes, fill the cans brim-full with it and seal as in canning anything. Green Tomato Sweet Pickle— Wash the tomatoes and let drain, then slice into a large earthen dish, sprinkling salt between the layers. Let stand till next day. Pour off the brine and juice, rinse off with clear water, let the fruit drain, then weigh if you like to follow the exact rule. To a syrup made of brown sugar and a little water add ginger root, cloves and cinnamon bark. Also tie up two or three little bags of mixed, ground spices to cook with the rHt Add the tomato and a handful of nasturtium seeds, and cook till tht tomato seems tendtr. The nasturtium seeds should be not more than half grown, green, and if in clusters, so much the better. Skim out the tomato into a stone jar, add a liberal quantity of vinegar to the juice left in the kettle, and when it boils up pour over the contents of the jar. Green Tomato Mangoes.— Select smooth tomatoes of good shape and showing no signs of ripening. Cut across one-fourth of the length below the stem and carefully extract the seeds and pulp. Have ready a filling composed of two parts finely chopped cabbage and one part onions, also chopped tine, and season to taste with celery and mustard seeds, pepper and sugar. Fill the tomato shells as full as possible and tie the tops firmly on with strong cord. Let the mangoes lie over night in very strong brine, then soak them for 3-4 hours in weak vinegar. Pack in a stone jar, leaving plenty of space above them, and fill the jar with three parts vinegar to one part water, sweetened to the taste. These mangoes may be made either sweet or sour as preferred. A few pieces of horseradish root will season and preserve the vinegar.