1    Peck ripe tomatoes

      2 c  Chopped onions

      2 tb Salt

      1 tb Celery seed

      2    Apples, chopped

    1/4 ts Red pepper

      1 ts Whole cloves

      2 c  Water

  1 1/3 c  Brown sugar

      1 tb Broken stick cinnamon

      1 tb Mustard

  Scald, peel, and slice tomatoes.  Chop onions.  Sprinkle with salt. Allow
  to stand 2 hours.  Drain.  Add apples and boil slowly for 2 hours. Add
  vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and
  cloves.  More salt may be added if desired. Simmer about 1/2 hour. Florence
  Taft Eaton, Concord, MA.