three
large red peppers, one gallon best vinegar, twenty-four tablespoonfuls
brown sugar, twelve teaspoonfuls ground cinnamon, twelve teaspoonfuls of
salt, six teaspoonfuls of ground ginger and six teaspoonfuls of ground
cloves. Chop the tomatoes, onions and peppers fine and add the other
ingredients. Let simmer for three hours.

53. Spanish Pickles.--One peck of green tomatoes, one dozen onions,
sprinkle with salt and let stand over night and strain off the juice.
Allow one pound of sugar, one-fourth pound whole white mustard seed, one
ounce ground black pepper, one teaspoonful ginger and one of cinnamon. Mix
dry. Put a layer of tomatoes and onions in a kettle and sprinkle with
spices, then tomatoes and so on until all are used. Cover with vinegar and
let boil two hours, after which pack in jars and set in cool place.

54. Chili Sauce.--Take five large onions, eight green peppers, and chop
fine with thirty ripe tomatoes. Add five tablespoonfuls of brown sugar,
three tablespoonfuls of salt and eight cupfuls of vinegar. Boil all
together two and a half hours and bottle for use.

55. Green Tomato Pickles.--Half bushel green tomatoes, six large onions,
six large peppers, one-fourth pound white mustard seed, and three
tablespoonfuls celery seed. Chop all fine together, put in layers, one of
tomatoes and onions and one of salt, using in all a half cupful of salt.
Let stand over night. In the morning squeeze dry and put on to boil in two
quarts of vinegar. Cook until tender, when nearly done, add one pound of
sugar, put in cans and seal.

Green Beans Pickles.--"Green beans with the strings taken off and placed
in a kettle, salted and cooked until tender, then place in jars, fill with
good cider vinegar and seal tightly."

[CANNING, PICKLING AND PRESERVING 841]

PRESERVES.

1. Rhubarb Preserve.--1/4 lb. almond or walnut meats, chopped, 3 lbs.
rhubarb, 3 lbs. sugar, rind and juice of 2 lemons, boil until thick. Serve
with meats.

2. Preserved Pears.--Pare the fruit and drop into a bowl of cold water to
preserve the color. When all are pared, put into a pan of clear, cold
water, and boil until almost tender. Make a syrup of the water in which
the pears were boiled, allowing one pound of sugar to each half pint of
water. Drop the pears into the syrup and cook them slowly until they can
be pierced with a silver fork. Put the fruit into hot jars and cover with
boiling syrup. Seal.

3. Fig and Rhubarb Preserve.-