The Toronto Cook Book

One peck green tomatoes, slice and sprinkle with salt; let stand over night; in morning drain and wash off, put on stove and cover with a little vinegar, let come to boiling point, then drain again; take one quart vinegar, one ounce white cloves, three pounds sugar, half an ounce white mustard seed, half an ounce black mustard seed; let come to boil, add tomatoes and cook until tender, which takes about two hours. Sweet Green Tomato Pickle Take one peck tomatoes and six onions, slice, and sprinkle with one cup salt; let stand twenty-four hours, then drain off and add two quarts water and one quart of vinegar; let come to boiling point, drain again; place in pocelain-lined kettle, take two quarts cider vinegar, three pounds brown sugar, one tablespoon cinnamon, one of cloves and one of allspice, one teaspoon cayenne pepper; boil half an hour and bottle. Whole Sweet Green Tomato Pickle Peel nine pounds green tomatoes, leave whole, and boil in salt water for few minutes, drain and put a clove in end of each; make a syrup of three pounds brown sugar, one quart vinegar a few sticks of cinnamon; let tomatoes simmer in this for about ten minutes, then put a stick of cinnamon in each jar and seal at once. The syrup must boil about ten minutes before putting in tomatoes; then allow tomatoes to simmer for about ten minutes. Tomato Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt and let them remain over night. Then pour off the water, put them in a kettle with vinegar enough to cover them; one cup grated horse radish, one tablespoon cloves, one tablespoon cinnamon, one tablespoon allspice, one cup sugar. Cook until soft. Piccalilli One peck of green tomatoes, sliced, add one teacup salt; let it stand and steam twenty-four hours, then drain off the liquid, add vinegar enough to cover, one teacup of sugar, four onions, one teacup horse radish, one tablespoon cloves, one tablespoon cinnamon. Pickles and Relishes Grandmother's Tomato Pickle (This is delicious and should be in every home) Take half a bushel green tomatoes, slice, put in layers in kettle and cover with salt ; press with a heavy stone and let stand over night; in the morning drain off and put on fire with two quarts cider vinegar, or enough to cover; take eight green peppers'* chopped fine, and twelve large-sized onions sliced very thin, four pounds brown sugar, one tablespoon each of black pepper, cinnamon, cloves and allspice, all ground. After cooking to boiling point let cook slowly for four hours, stirring often to keep from sticking. This should be tested, as a little more of the different ingredients may be required to suit taste. Piccalilli One peck green tomatoes, six onions, one large head celery, two cups brown sugar (more if desired), one cup salt, one tablespoon each ground cinnamon, allspice and mustard, one teaspoon black pepper, two quarts cider vinegar; slice tomatoes and onions and place in alternate layers of tomatoes, salt and onions. Put in large earthen crock, press down with heavy stone and let stand over night; then throw away all juice; chop celery, place in preserving kettle with tomatoes and onions; add the pepper, cinnamon and mustard to other ingredients; cover with vinegar; cook slowly all day, or until tomatoes are soft. Cabbage, cucumbers or cauliflower may be added, also horseradish. Chow Chow