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Vegetable and Tomato Juice
Wash tomatos and cut into quarters. Finely chop celery and leaves, onions, and white part of leek. Put tomatos, chopped celery, onion, leek, parsley, lemon slices, carrot, and green pepper into large non-aluminum pot. Cook over medium heat for 30 minutes until vegetables are soft. Put mixture through tomato milling machine. Season with salt, allspice, Worcestershire sauce and pepper. Chill and serve as juice or soup. Preserve by pressure canning or freezing. Yield: about 6 qts.

To increase recipe, double amounts of vegetables but add seasonings to taste.
Ingredients
8 qts. ripe tomatoes
8 stalks celery with leaves
1/2 C. parsley, minced
3 small onions
1 leek
1/2 tsp. ground allspice
1 tbsp Worcestershire sauce
1 lemon, sliced thin
1 tbsp salt
1 C. finely chopped carrot
1 C. finely chopped green pepper
Freshly ground pepper
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