ounce dried ginger, mix and add four tablespoons each of sugar and salt,
three cups of vinegar and one-half pound seedless raisins. Boil slowly
three hours, then put away in wide-mouthed bottles.

~GINGERED GREEN TOMATOES~--To one peck small green tomatoes allow eight
onions. Slice all together and sprinkle with one cupful of salt. Let
them stand twenty-four hours, then drain and cover with fresh water.
Make a strong ginger tea, allowing one quart of boiling water to a pound
of bruised ginger root. Let it simmer gently for twenty minutes until
the strength of the ginger is extracted. Scald the chopped tomatoes in
this. Drain. Mix together one ounce ground ginger, two tablespoonfuls
black pepper, two teaspoonfuls ground cloves, a quarter pound white
mustard seed, one-half cupful ground mustard, one ounce allspice, three
ounces celery seed and three pounds brown sugar. Now put the sliced
onions and tomatoes in a kettle with sugar and spices in alternate
layers, and pour over them enough white wine vinegar to cover well. Cook
the pickle until tender, then pack in jars and seal.

~GREEN TOMATO MINCE~--To two quarts chopped apples, greenings are best,
allow two quarts chopped green tomatoes, one pound each seeded raisins
and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon,
one-half teaspoonful ground cloves, six cups granulated sugar and a
cupful and a half of cider vinegar. Boil slowly three or four hours and
can.

~PICALILLI~--Allow to one gallon sliced green tomatoes one pint grated
horseradish, eleven ounces brown sugar, two tablespoons each of fine
salt and ground mustard. Put the tomatoes in a large stone crock,
sprinkle the salt over them and let stand over night with a slight press
on top. In the morning add to the tomatoes and let stand several weeks
until it has formed its own vinegar. Always keep the pickle under the
liquor and have it in a cool place.

~PEPPER RELISH~--Chop fine a small head of white cabbage, six large
green peppers, and a nice bunch of celery. Put in a large bowl and
sprinkle with a half cup of salt, mix well, cover and let stand over
night. Next morning drain and mix in two tablespoons of mustard seed,
and pack in a stone jar. Put in a porcelain kettle three pints of
vinegar, two tablespoons sugar, one tablespoon each of whole cloves,
allspice and whole pepper, a clove of garlic and one onion minced.
Simmer gently twenty minutes, strain and pour boiling hot over the