[Canning, pickling and preserving 837]

24.  Celery Sauce that Mother Used to Make.—­Take fifteen large ripe tomatoes, two red peppers, two onions, two and one-half cups vinegar, two stalks (arrowroot) celery, eight tablespoons sugar, two spoons salt; chop all fine and boil one and one-half hours.

25.  Spiced Tomatoes.—­Take red and yellow pear-shaped tomatoes; prick two or three times with a fork, sprinkle with salt, let stand over night, pack in a glass jar and cover with vinegar, prepared as follows, for a half-gallon jar:  1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoonful ground cinnamon, 1 teaspoonful ground allspice, 1 teaspoonful pepper, 1 tablespoon sugar.  Let this come to a boil and pour over the tomatoes; after they get cold tie strong paper over them.

26.  Ripe Cucumber Pickles.—­Take twelve large cucumbers and remove the pulp.  Cut them in strips about two inches wide and four inches long.  Let these stand while you boil for a few minutes the following:  2 pounds sugar, 1 ounce cinnamon, 1/2 ounce cloves, 1 pint vinegar.  Be sure and skim this while it is boiling, then put in the cucumbers, letting them cook until tender.  Take the cucumbers out and let the liquor boil for fifteen minutes.  Pour this over the cucumbers and cover tight.

27.  Green Tomato Pickles.—­Chop a peck of green tomatoes and stir in half a cupful of salt.  Let these drain over night.  Then add 3 green peppers, chopped, 1 teacup of grated horseradish, 2 quarts of vinegar, 1 teacupful of sugar.  Let this all boil, stirring occasionally, gently, until the tomatoes are tender, then add a large spoonful of cinnamon and cloves.  These are very good and easily kept.

28.  Pickled Tomatoes.—­Select tomatoes that are thoroughly ripe, and let them lie in strong salt and water for four days; then put them down in layers in jars, mixing with them small onions and pieces of horseradish; then pour on vinegar, cold, after having spiced it.  Be sure and use plenty of spices, cover carefully and let stand for a month before using.

29.  Green Tomato Sauce, for Meats or Fish.—­Slice two gallons of green tomatoes without peeling; slice one dozen good sized onions; one quart of sugar, two quarts vinegar, two tablespoons each of salt, ground mustard, and ground black pepper, one tablespoonful of cloves and allspice.  Mix all together and stew until tender, stirring frequently to prevent scorching.  Put up in small glass jars.

30.  Chili Sauce.—­One peck ripe tomatoes, one pint vinegar, one cup sugar, two red peppers, three sweet peppers, six large onions, one tablespoon each of cinnamon, pepper and salt.  Chop the onions and peppers fine.  Boil for two hours.

31.  Tomato Relish.—­One peck good ripe tomatoes, chop and drain, 3 large onions, a peppers, red or green, 3 heads celery, chopped fine, 3/4 cup salt, 2 pounds brown sugar, 2 oz. white mustard seed, 1 oz. cinnamon, a pints vinegar.  After the tomatoes have drained thoroughly, mix in the balance of the recipe.  Do not cook; keep in a jar.  This relish cannot be beaten.  Everyone will like it.