Tomato Soy Recipe

Take ripe tomatos, and prick them with a fork--lay them in a deep dish,

and to each layer put a layer of salt. Let them remain in it four or

five days, then take them out of the salt, and put them in vinegar and

water for one night. Drain off the vinegar, and to each peck of tomatos

put half a pint of mustard seed, half an ounce of cloves, and the same

quantity of pepper. The tomatos should be put in a jar, with a layer of

sliced onions to each layer of the tomatos, and the spices sprinkled

over each layer. In ten days, they will be in good eating order.

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