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Classic
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page 163
To pickle tomatoes.
Take round, smooth, green tomatoes; put them in salt water, cover the kettle and
place it over the fire, so that the tomatoes become scalded, which is done by
bringing it only to the boiling point. Take out the tomatoes. While the tomatoes
now stay in cold water, have another vessel filled with vinegar, to which is
added common pepper and mustard. The tomatoes are cut in two, the seeds shaken
out and the insides dried with a cloth. They are now put in glass jars and the
vinegar poured on. Must be kept air tight.
Ripe tomato pickle.
To 7 pounds ripe tomatoes add 3 pounds of sugar and a quart vinegar. Boil for 15
minutes. Take out the tomatoes, but let the syrup boil a few minutes longer.
Spice to suit with cinnamon and cloves.
Tomato catsup.
Take a gallon tomatoes, skinned, 4 tablespoons of salt, 4 spoons black pepper,
1/2 a spoon
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