18 green tomatoes
12 green sweet peppers
12 red sweet peppers
2 lg. onions

Grind above; sprinkle with 2 tablespoons salt and let stand 2 hours; drain and press:

2 c. sugar
1 tbsp. flour
1 tbsp. salt
1 tbsp. celery seed
1/2 c. French salad mustard

Thoroughly heat above and add vegetables. Cook 15 minutes. After starting to cook add 1 quart mayonnaise, olives or ground ham. Heat well but don't boil as it will separate. Put into sterilized pint jars. Use as a sandwich spread. Good!