Cheese Fonda Recipe

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
One peck green tomatoes; two large heads of cabbage; two good sized
onions; three small red peppers; one-fourth pound yellow mustard seed;
one-fourth pound ground mustard; one and one-half ounces celery seed;
one tablespoonful cayenne pepper, three quarts best vinegar; one quart
granulated sugar. Slice tomatoes, salt them, then chop very fine, and
drain all green water off; put the chopped tomatoes on in a preserving
kettle, with some good vinegar, bring them to the scald, then pour in
colander to drain and cool. Chop cabbage, onions and peppers fine, and
_when the tomatoes are cold_, mix all together. Bring to boil
vinegar, sugar, mustard seed, celery seed, red pepper and more salt.
Mix ground mustard with chopped tomatoes, cabbage, etc. When the
vinegar, sugar, etc., is cold, pour on the chopped mixture; stir
thoroughly and put in wide-mouthed bottles.

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