To make good tomato catsup, take one peck of ripe, firm, red tomatoes, cut out the stem ends, slice and then hash. Add three tablespoonfuls of salt, and boil in a porcelain-lined kettle until soft; then pass through a fine sieve, put back on the stove, and add one teaspoonful of cayenne pepper, one tablespoonful each of ground black pepper, cloves and mace, and four tablespoonfuls of ground mustard. A few bay leaves may be added, or a tablespoonful of celery seed tied up in a bag. Boil slowly for about four hours, stirring often; let stand overnight, then add a pint of good clear cider vinegar. Bring to a boil, put into bottles, and seal while hot.