Sandusky Register, Sandusky, Ohio June 27 1920, page 18
By Mary Lee Swann, The Well-Known Writer and Lecturer on Cooking
Tomato and Celery Relish
Finely chop 1 onion, 1 large green or red sweet pepper, 1 large bunch of celery and 1 1/2 pint tomatoes. Add 2/3 cup mild vinegar, 1 clove, 2 allspice berries, 2 tablespoons sugar and 1 tablespoon salt, and bring gradually to boiling point. Reduce heat and simmer gently 1 1/2 hours.
Wash tomatoes that are just ripe and cut in quarters. Cook over very slow fire until soft and then pour into a jelly bag to drain. Do not press bag if a clear jelly is desired. Measure the juice and for each quart of juice add grated zest and juice of 1 lemon. Bring to boil and boil 20 minutes, measure, and for each cup of juice add 1 cup of sugar and cook until mixture will jelly when tested in a saucer.
Wash 1 peck ripe tomatoes and cut them in small pieces. Add 1 small onion, finely chopped, or 1 clove of garlic, crushed or broken, and cook until soft. Pass through sieve and add a spice bag containing the following: 1 tablespoon allspice berries, 2 tablespoons stick cinnamon and 1 1/2 tablespoons whole cloves. Add 1 quarter mild vinegar, 1 cup sugar, 3 tablespoons salt and 1 finely chopped red pepper. Cook gently until thick – 4 or 5 hours. Remove the spice bag and pour while hot into sterilized bottles. Seal with melted paraffin.
Scald 6 or 7 tomatoes, remove skins and cut into quarters. Weigh the tomatoes and for each pound allow 3/4 pound sugar. Add juice of 2 lemons and 2 oranges, 1/2 teaspoon cloves and 1 teaspoon cinnamon. Cook until thick. When nearly done add 1 cup seeded raisins and 1/4 pound finely shredded candied orange peel and 1-5 pound shredded candied ginger.
Uncooked Tomato Relish
Finely chop – 1 1/2 quarts ripe tomatoes from which skins have been removed, 1 stalk of celery, 1 sweet red pepper and 1 medium sized onion. Add 1/4 cup salt, 1/4 cup sugar, 1/2 teaspoon each of clove, cinnamon and nutmeg, and (if desired) 5 or 6 tablespoons mustard seed. Mix well with 1 pint of mild vinegar. Pack into a stone or earthenware crock and cover.
Green Tomato Pickle
Chop 4 quarts green tomatoes and sprinkle with 2/3 cup salt. Let stand 24 hours and drain. Add 3 teaspoons cinnamon, 3 teaspoons allspice, 3 teaspoons cloves, 2 teaspoons mustard and 2 teaspoons pepper to 2 quarts mild vinegar. If a more highly seasoned pickle is desired and 1/2 cup white mustard seed. Bring to boiling point, add tomatoes, 3 or 4 thinly sliced green peppers and 1 large or 2 small onions, finely chopped. Bring to boiling point again and boil 15 minutes. Pour into earthenware crock.