CHOW CHOW OR TOMATO PICKLE

MRS. E. W. HORSTMANN, PHILADELPHIA.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Cut a peck of green tomatoes in nice slices, salt them and let them lie 24 hours, then drain and press them dry with a towel; 6 large onions cut in slices, ¼ lb. of mustard seed, ½ lb. ground mustard, 1 oz. black pepper, ½ oz. ground ginger, ¼ oz. of cloves. Mix the spices, put a layer of tomatoes, spices and onions, alternately, into the kettle. Cover with strong vinegar and boil 20 minutes.