625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

Le Cordon Bleu Quick and Easy


Slice the tomatoes and boil; when done strain, and to four quarts of juice add one quart of vinegar, two tablespoonsful cinnamon, two tablespoonsful of cloves, two tablespoonsful of allspice, two tablespoons of mustard, two tablespoonsful of black pepper, pinch of red pepper. Boil three or four hours; bottle while hot. — Mrs. Outterson.

One bushel of tomatoes; one-half pint of salt; one ounce of cloves; one-half ounce black pepper; three sticks of cinnamon; one half gallon vinegar; one-quarter pound allspice; one-half ounce each of black and white mustard; one-half teaspoonful cayenne pepper; one grated nutmeg. — Mrs. W. B. C. Pearsons.

Crush, with skins, six quarts of tomatoes; six tablespoonsful of salt, two tablespoonsful of cayenne popper, six tablespoonsful of mustard seed, three tablespoonsful of allspice, six tablespoonsful of mace, six red peppers, six tablespoonsful of cloves; use whole spices; three pints of vinegar; stir slowly for three hours; simmer down half; strain through a sieve. — Mrs. A. E. Jones.

To one gallon of tomatoes boiled and strained, add six even tablespoonsful of salt, four tablespoonsful each of cloves, cinnamon and all-spice, three teaspoonsful of black pepper, one pint of vinegar, one cup of sugar; boil three hours or until thick enough to suit. — Mrs. C. H. Prentiss.


To five pounds of grapes boiled in one-half pint of water and strained, add three pounds of sugar, one pint of vinegar; two teaspoonsful each, of all kinds of spice, and one teaspoonful of black pepper, or cayenne to suit the taste.


Forty-eight ripe tomatoes, ten peppers, two large onions, two quarts of vinegar, four tablespoonsful of salt, two teaspoonsful of cloves, two teaspoonsful of cinnamon, two teaspoonsful of nutmeg, two teaspoonsful of allspice, one cup of sugar; slice the tomatoes; chop pepper and onions together; add vinegar and spices, and boil until thick. — Mrs. J. J. Frazer.

Take thirty large ripe tomatoes, remove the skin, cut in large squares, then add six green peppers finely chopped, six onions finely chopped, four tablespoonsful salt, five tablespoonsful sugar, six cups of vinegar; simmer all together half an hour; when cool stir in one table-spoonful of ginger, one tablespoonful of cloves, one tablespoonful of allspice, one and one half tablespoonsful of cinnamon, two nutmegs; bottle up. — Mrs. Dr. Tuttle.

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