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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 To 1 gallon of ripe tomatoes, take 4 tablespoonfuls of salt, 1 tablespoonful of black pepper, 1 teaspoonful of allspice, and 3 tablespoonfuls of mustard. Peel the tomatoes, slice and cook soft, then strain through a colander. Add the other ingredients and boil all together 1 hour. Can, and seal tightly.

Sister Effie Hoover, Milford, Ind.

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