Recipe - Rochester Relish

One half Peck ripe tomatoes
12 Sweet peppers One half green,
One half red
6 cup Brown sugar
1 teaspoon Mustard
1 tablespoon Broken stick cinnamon
1 tablespoon Allspice
One half Peck green tomatoes
12 small Onions
2 Or 3 stalks celery
2 qt Vinegar
1 tablespoon Cloves
One fourth teaspoon Mace
1 cup Salt

Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow
to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard,
and spices. (Do not put spices in a bag.). Add chopped vegetables to
boiling vinegar. Stir until well blended. Simmer briskly One half hour.
Florence Taft Eaton, Concord, MA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini