The Boston cooking-school cook book

1 onion, finely chopped 2 cups vinegar 3 tablespoons sugar 1 tablespoon salt 2 teaspoons clove 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons grated nutmeg Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours. Ripe Tomato Pickle 3 pints tomatoes, peeled and chopped 1 cup chopped celery 4 tablespoons chopped red pepper 4 tablespoons chopped onion 4 tablespoons salt 6 tablespoons sugar 6 tablespoons mustard seed ½ teaspoon clove ½ teaspoon cinnamon 1 teaspoon grated nutmeg 2 cups vinegar Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year. Ripe Cucumber Pickle Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand on back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers. Unripe Cucumber Pickles (Gherkins) Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes:— 1 gallon vinegar 4 red peppers 2 sticks cinnamon 2 tablespoons allspice berries 2 tablespoons cloves Strain remaining liquor over pickles which have been put in a stone jar. Chopped Pickles 4 quarts