1 Peck half ripe tomatoes
2 c Diced celery
6 md Onions
6 Green sweet peppers, chopped
2 qt Vinegar
2 2/3 c Brown sugar
1/2 c Salt
1/4 ts Nutmeg
2 oz Mustard seed
Scald, peel, chop, and drain tomatoes. Add celery,
onions, and peppers. Scald and cool vinegar. Add
sugar, salt, mustard seed, and nutmeg. Combine with
vegetables. Stir all together thoroughly 3 or 4 times
at intervals of 1/2 hour. Let stand 6 weeks before
using. Florence Taft Eaton, Concord, MA.
