TOMATO SOY

Two gallons sliced green tomatos, twelve good sized onions sliced, two quarts vinegar, one quart sugar, two tablespoonfuls salt, two tablespoonfuls ground mustard, two small spoonfuls black pepper, one tablespoonful allspice, one tablespoonful cloves. Mix all together and stew until tender, stirring to pre- vent burning. Put away in glass jars.

Mrs. L. A. Craig, Los Ang-eles. TOMATO SOY.

Take a bushel of ripe tomatos, cut them in slices without skinning. Sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick sprinkle half a pint of salt and three onions sliced, without tak- ing off the skins. When the bushel of tomatos is thus prepared, let them remain for three' days, then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking. The next morning pass the mixture through a sieve, pressing it to ob- tain all the liquor you can, and add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole black pepper and a small wineglass of cayenne. Let it boil slowly and constantly during the whole day. In the evening put into a suitable vessel to cool, and the day after bottle and cork it well. Place it in a cool situation during the warm weather. The soy will keep for years, provided it has been boiled slowly and sufficiently in the preparation. Should it ferment, it must be boiled the second time.

Miss Delia Clemons. PICKLED WALNUTS.

Gather the walnuts when the sun is on them and before the shell is hard, which may be known by running a needle into them. Put them into strong salt and water for nine days. Stir them twice a day, and change the water every three days. Then place them on a hair sieve and let them, remain in the air until they turn black, which will be in about twelve hours. Pierce each nut through in several places with a needle and put into glass jars. Boil the vinegar with spices for ten, minutes. Cover the nuts and divide the spices equally. When quite cold

FRUITS, JEI/LIKS, ETC. 2°9

tie down securely and store in a dry place. To two quarts of vinegar allow half an ounce of mace, half an ounce of bruised ginger, half an ounce black pepper, one ounce salt, half an ounce cloves, half an ounce mustard seed, quarter ounce nut- meg, half an ounce long peppers.

Mrs. William S. Cross. SAEZA.

Six ripe tomatos, four green peppers, salt, raw onion. Scald and skin the tomatos, squeeze out part of thin juice. Roast the peppers on coals or in an oven until light brown, then throw into cold water. Skin and chop them with the tomatos quite fine, strain off the water, add salt and a little finely chopped onion. To be eaten with all kinds of meats. It will keep sev- eral days.

Charlotte Workman. SPICED CURRANTS.

Five pounds currants, four pounds sugar, one pint vinegar, two teaspoonfuls cinnamon, one teaspoonful cloves, one and a quarter pounds raisins. Boil until it jells.

Mrs. Anna H. Obear, Los Ang-eles. SPICED PIGS.

To seven pounds of white figs, or peeled black figs, allow four pounds of sugar, two ounces of stick cinnamon, one ounce of whole cloves and one pint of vinegar. Put the figs in a large stone jar with the spices tied in bags. Boil the vinegar and sugar together for five minutes and pour it over the figs and spices. Do this for three days in succession; then put all in a kettle and cook slowly until the figs are tender. Bottle and seal. Peaches are good done the same way.

Mrs. E. B. Millar. SPICED PEACHES.

Take yellow Crawfords, peel, cut in two and stone. To seven pounds of peaches allow three and one-half pounds sugar, one pint of vinegar, two ounces whole cloves, two ounces stick cinnamon. Place in a stone crock a layer of peaches, then a part of the spices, then another layer of peaches and more spices, until all are used. Make a syrup of the sugar and vin- egar and pour boiling over the spiced fruit. Let this stand,

210 LANDMARKS CLUB COOK BOOK.

covered, twenty-four hours. Pour off the syrup, boil again and pour over the peaches. The third morning-, after the syrup boils, cook the peaches half an hour in it, then remove the peaches and boil down the syrup. Again pour the boiling syrup over the peaches, which should have been in the jar in which they are to be kept.

Miss Kate Van Nuys. SPICED PLUMS.

Five pounds of plums pricked with a needle, two and a half pounds brown sugar, one quart of vinegar, two ounces of cloves, one ounce stick cinnamon, one ounce of mace, one ounce of whole allspice. Boil the sugar and spices in the vinegar and pour over the plums. Repeat boiling the syrup and pouring over the plums three days.

Mrs. J. D. Hooker. SWEET CUCUMBER PICKLES.

Two gallons of cucumbers, one gallon of best cider vinegar, ten pounds brown sugar, ten cents each of mace, ginger, all- spice, cinnamon, celery seed, black pepper, five cents' worth cloves, all whole. Drain cucumbers thoroughly from liquor they come in. Put vinegar, sugar and spices in five-gallon stone jar and add cucumbers. Stir two or three times a week for two weeks, and pickles will then be ready for use, although they improve with time. The same vinegar can be used with fresh cucumbers repeatedly by adding more sugar and spices.

Mrs. Walter S. Newhall. SPICED TOMATOS.

Seven pounds pared ripe tomatos, three and a half pounds brown or white sugar. Boil an hour and a half, stirring occa- sionally. Add a pint of cider vinegar, one teaspoon ground cinnamon, one teaspoon whole cloves. Boil hour and a half, stirring all the time.