Show the green tomato its varied possibilities as a foundation for pickles sauces and relishes rip tomato floes not carry the honors away with its crimson THE blushing checks for as the season advances the green tomato steps in to challenge the regard of an increasingly appreciative public no pickles are more appetizing thea those in which the green tomato as a basis green tomato conserves and cat cups are above and any canadian will tell you that for an autumnal breakfast dish fried green tomatoes and apples in conjunction are quite the ikast thins on tho cooks calendar green and applex wish tart firm apples and round solid arcen tomatoes and cut in rather thick without peeling alavo somo pork droppings drippings drip pings or olavo oil hot in a good sized pan toll the in cornmeal batter or flour seasoned with alt and pepper and try a golden brown on cither bide serve with alicca 0 crispy salt pork or frizzled beef green tomato and onion pickle allce one peck of green tomatoes tomato ea and a halt peck of white onions and pack in a stone tar with fayera ot salt put a plate with a weight on top to press out the juice in two days drain and put in the pre berving kettle with juat enough vinegar to cover add one ounce ot whole cloves one ounce of allspice spur large red peppers shredded fine two ounces of mustard aeed and one ounce ot celery aa the pickles are scalding hot pour in glass or atone jars cool and cover closely horse radish or grape leaves laid over the top are abood to keep any from danger ot or oreen tomato llana select medium plied arm green tomatoes cut a circle from the stem end to serve aa a cover removed the seeds put a teaspoonful teaspoon tul ot salt in each tomato end replace tho capa stand upright in a largo bottomed pan cover with cold abid set aside for twenty tour hours drain water and alpe U ry as a nott cloth yar j a halt peck of tomatoes make a filling of one head of cabbage cab bige two tablespoonfuls sugar and white anus tard seed one teaspoonful teaspoon tul ot celery salti one ot aalt a teaspoonful teaspoon tul ol 01 ground a half teaspoonful teaspoon tul each cloves and pepper have as many tiny cucumbers and beans aa you have tomatoes put ona ot each in the tomatoes then nil the seasoned cabbage press in annly replace the bovers and tie tightly stand in atone larg and cover with cold vinegar ta which lias been added several pieces of sliced horseradish horse radish and four or five red peppers ell ceil but with thea seeds taken out cover the jar with radish leaves and csepp in a cool place ric chop alno one green tomatoes six white onions and nine small peppers stir into the mixture anc hil pint of bait anil let it stand twenty tour houra drain put on vin effar to cover and cook halt an achour hour tran ogain add one halt pint ot vinegar one aund of sugar two of ground mustard with a vinegar one diall pint grated horseradish horse radish aind a teaspoonful teaspoon tul each all cloat a and celery seed fack in gleiss actins irean tiko cs salco remove the stenia and cook until tender press through a alevo season highly alth cayenne bait ci aund cloves and and at minner thick A aalice may be it desired or vinegar to reader more acid ludlan chop fine two quarts ot green toma loC one aniah head of cabbage six onions tac ivo peppers sprinkle lo over abo mixture one cup 0 aalt and stand in a coot place until abo next day drain on all alio and put in abo preserving kettle adil halt a cupful of niu seed one teaspoon ot celery seed ono cup of sugar and vinegar to larely cover cook five minutes and remove tho alre add one tablespoonful of english mufit taril mis and pack la small jars ciren tomato soy salco two gallons 0 brwn tomatoes without peeling and a dozen good alad walto onions put into the preserving kettle with two quarts elder vinegar two of sugar two each salt prepared mustard and pepper ono tablespoonful of allspice and one ot cloves stair all together until tender but not then pack in glaba jars for ready reference pepper and green tomato chop verr one one dozen one green to matoes six large green peppers and all aba white ala lag from a nice bunch ot celery wash and scrape the latter perfectly clean removing all the tough strings rut the three in a largo bowl and sprinkle over them a halt cup of salt i stand over night in the drain in a colander then put abo vegetables ina stone jar with two tablespoonfuls elzain tard seed a granite basla over tha alre with three pints of vinegar two table spoonfuls spoon fula of sugar one tablespoonful each whole cloves whole allspice alls pico and peppers two onions and a clove ot garlic cover and boll eflowly twenty minutes then strain and pour boiling hotovec ho tover the vegetables it the vinegar does not quite cover abo pickle cald a little mora and add cover and keep ta a cool place green tomato lr cerve wash the tomatoes cut to halves then quader the halves this shapo ia preferable to slices scald in salt water until ender enough to pierce with a straw remove and drain mako a rich deyrup using three quarters of pound of sugar to just enough water to melt it and place the tomatoes in the syrup together with a little sliced lemon ana ringer root I 1 the white ot the lemon la use only the thin yellow rind cook gently until the tomato la tender and transparent athla preserve will keep without sealing but it la better to pack it in bernall jars green tomato at y kllc enough firm green pea to fall a pie mix together a generous halt cup 0 sugar a tablespoonful ot butter a tablespoonful ot lemon juice a salt spoon of salt and a or cinnamon and clovea mix with the tomato and bake with two crusts like an apple pie sirve with a grating ot parmesan cheese on top |