The Boston cooking-school cook book

chopped green tomatoes ¾ cup salt 2 teaspoons pepper 3 teaspoons mustard 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons cloves ½ cup white mustard seed 4 green peppers, sliced 2 chopped onions 2 quarts vinegar Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place. Spanish Pickles 1 peck green tomatoes, thinly sliced 4 onions, thinly sliced 1 cup salt ½ oz. cloves ½ oz. allspice berries ½ oz. peppercorns ½ cup brown mustard seed 1 lb. brown sugar 4 green peppers, finely chopped Cider vinegar Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour. Chow-Chow 2 quarts small green tomatoes 12 small cucumbers 3 red peppers 1 cauliflower 2 bunches celery 1 pint small onions 2 quarts string beans ¼ lb. mustard seed 2 oz. turmeric ½ oz. allspice ½ oz. pepper ½ oz. clove Salt 1 gallon vinegar Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft. Pickled Onions Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let stand two days, and again drain. Make more brine and heat to boiling-point; put in onions and boil three minutes. Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot. CHAPTER XXXVII HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER =To Scald Milk.= Put in top of double boiler, having water boiling