The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeCanning And Preserving › Tomato and Celery Relish

Tomato and Celery Relish

1 large green pepper 1 large bunch celery finely 2½ cups canned or fresh chopped tomatoes 1 tablespoon salt 2 tablespoons sugar 2 allspice berries 2 cup vinegar Mix ingredients, heat gradually to the boiling-point, and cook slowly one and one-half hours. Cayenne or mustard may be added if liked more highly seasoned.

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