Ripe Tomato Pickle, page 221

Peel and slice ripe tomatoes, sprinkling salt on them. Drain off the juice and pour hot spiced vinegar over them.

Fine Pickled Cabbage, page 221

Take red and white cabbage, spread it in layers in a stone jar, with salt over each layer. Put two spoons whole pepper and the same quantity each of allspice, cloves and cinnamon in a bag and scald in two quarts of vinegar. Pour this vinegar over the cabbage and cover it tight. It will be ready for use in 2 days.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.