Green tomatoes are the most used and the most abused for pickling. Many soak them all night in salt water, which toughens them, and as a consequence green tomato pickle is not a favorite. Green tomato pickle as I prepare it may not look so fancy as some other pickles, but it tastes good, and that is the most important consideration. I put the tomatoes and other ingredients all together, and cook until the tomatoes are tender, and seal while the mixture is boiling hot. In this way there is no tiresome soaking in brine, draining, reboil-ing, etc. One can put up a big lot in the morning and have it done ready to put away before dinner. In the first place, do not use undersized, very green tomatoes, but select those that are full grown and green, almost ready to ripen.

Slice 1 gal green tomatoes without peeling, but cut out the hard stem ends. Core, peel and slice 6 good sized onions (white onions are best), add 1 pt best cider vinegar, 1 pt sugar (white or brown), 1 tablesp each salt, ground mustard, whole black pepper and white mustard seed, 1/2 tablesp whole allspice, and 1 heaping teasp whole cloves. Mix well together and then stew until tender, stirring often to prevent burning. If one wishes a hot or extra peppery taste, add 1/2 teasp red pepper, or one red pepper pod cut up in small pieces, with the seeds taken out. This pickle may be boiled until tender and each slice of tomato retain its shape. There will be plenty of rich juice without adding water, but if it should become too dry before boiled tender, add a very little hot water. Put up in glass jars and seal. The above given quantities will make about 4 or 5 qts of pickle. Set away in a cool, dark and dry place. This same recipe may be used for ripe tomatoes, or half ripe ones.-[1. C. T., Ind.