Preparation: Slice the tomatoes and strew with 1 cup of salt. Peel the onions and put into salt water. Let both tomatoes and onions stand until the next day. Now take both out of the salt water and bring them to boil in weak vinegar water. When that turns yellow, strain it, put the tomatoes and onions back into the kettle, add sugar, 7 cups of vinegar and spices and boil until nearly done. Fill into cans or stone jars and close them tightly. No. 77—TOMATO MARMALADE. Tomatoes Sugar Preparation: Put the tomatoes into boiling water for one minute, skin them, slice thin and bring slowly to a boil. Boil to a marmalade, stirring constantly. When you think it is thick enough, mix in the sugar and boil 15 minutes more. Put into jelly glasses and tie them up well. Remarks: If you like, the tomatoes may be pressed through a sieve before the sugar is added. No. 78—PLAIN TOMATOES FOR SOUP. Tomatoes Preparation: Peel the tomatoes, boil until tender and fill into jars. Close tightly and put in a dry, cool place. No. 79—SWEET TOMATOES. 1 lb. of tomatoes ½ lb. of sugar ¼ slice of lemon ⅛ cup of water 3 cloves 1 stick of cinnamon 2 pieces of ginger Preparation: Put the medium-sized, red tomatoes into boiling water for a minute and skin them. Boil the sugar, water, cloves, cinnamon and ginger 1 minute, skim, add the tomatoes and boil slowly until they are tender but not too soft. Fill them carefully into the jars. Boil the syrup thick, pour it over the fruit and close the jars tightly. Treat the jars as in No. 1 and store them in a cool, dry place. No. 80—TOMATO CATSUP. 1 pk. of tomatoes 1 tsp. of ground, black pepper ¼ tsp. of red pepper ½ tsp. of ground cloves ½ tsp. of ground allspice 3 large onions 2 tbsps. of sugar Salt to taste Preparation: Peel and slice nice, ripe tomatoes, add the spices and boil until thick. Strain through a fine sieve, put it back into the kettle, boil until of the consistency of thick cream, fill into bottles and when cold, cork them well. No. 81—RHUBARB. Rhubarb Preparation: Skin the rhubarb, cut into small pieces and pack into jars or bottles. Close them well and boil in a covered wash boiler with a tray or cloth on the bottom for 45 minutes. The water is put into the boiler cold and must be ½ inch above the jars or bottles. When they are cooled off, take them out, test the covers, treat them as in No. 1. Before using the contents, put sugar in and boil it a little, then serve cold. No. 82—RHUBARB MARMALADE. Rhubarb Sugar Preparation: Skin the rhubarb, cut into small pieces, bring slowly to boil in a little water, stirring constantly until it thickens. Add sugar, fill it into jars and close them up tightly. No. 83—SAUERKRAUT. Firm, white cabbage heads Salt Pepper-corns