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Sweet Tomato Pickle

Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, nutmeg, to taste.

Scald the tomatoes and pour on boiling hot.--Mrs. J. H. F. Sweet Tomato Pickle.

Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to your taste.--Mrs. P.

Sweet Tomato Pickle.

Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful all-spice, and one of cloves; heat it until it begins to boil, then put in tomatoes, onions, and peppers; let them boil ten minutes: pour into a stone jar, and seal tight. In a fortnight they will be ready for use.--Mrs. Dr. P. C.