Tomato Catsup

1 peck of ripe tomatoes 4 cupfuls mild vinegar

1 tablespoonfnl whole allspice

2 tablespoonfuls broken cinnamon sticks

1 1/2 tablespoonfuls whole cloves 1 cupful sugar 1 clove garlic 3 tablespoonfuls salt 1 tablespoonful red pepper

Wash the tomatoes, cut them in small pieces and cook until soft and pulpy, with the garlic chopped. Then sift. Add the spices, tied in a bit of cheesecloth, and the vinegar, together with the seasonings, and simmer until the pulp is thick - about four hours. Remove the spice bag. Store boiling hot in sterilized bottles dipping the tops in melted paraffine.

Chili Sauce

24 medium-sized ripe tomatoes 7 green peppers 3 onions

2 tablespoonfuls salt 1/2 cupful brown sugar

2 tablespoonfuls whole cloves 2 tablespoonfuls broken stick cinnamon 2 cupfuls vinegar

Blanch the tomatoes and remove the blossom ends. Chop fine with the peeled onions and the peppers, from which the seeds have been removed. Put in a preserving kettle with all the other ingredients (the spices tied in cloth), and cook slowly, stirring constantly for an hour and a half, or until thick. Pour hot in sterilized jars and seal.