Tomato Catsup

1/2 bushel ripe tomatoes, cut up, and boil a little, pass through a fine wire sieve. Boil four hours, stir frequently; just before taking off the fire, add 1 qt. cider vinegar, 5 teaspoonfuls fine salt, 2 tea-spoonfuls black pepper, 1 oz. each of ground cloves and allspice. Allow it to come to a boil and take off while hot. Bottle and cork well. (Before putting in the spices mix them all well with a little of the vinegar to prevent them from becoming lumpy.)

Mrs. Edw. F. Redding.

Boiled Tomato Catsup

1 pk. tomatoes cut in pieces and boiled soft, then taken through a sieve, put pulp in kettle and boil until very thick. When done boiling add 1 table-spccnful black pepper, 1 tablespoonful ground cloves, .1 tablespoonful allspice, 2 tablespoonful mustard, 1 tablespoonful nutmeg, 2 tablespoonfuls salt, 4 tablespoonfuls sugar, 1 qt. vinegar, and a small tea-spoonful of cayenne pepper. Mrs. M. O. Smith.

Martynias

Soak in salt water 2 weeks, wash and soak in cold water over night. Take 1 gal. of vinegar, 6 onions, 2 large pieces horse-radish, 1 pepper pod, 1 oz. black pepper, 1/2 oz. allspice, 1/2 oz. cloves, 1/2 oz. ginger, and 3 lbs. brown sugar. Boil well, then add martynias, scald until you can pierce with a straw. This quan-tity for 100 martynias. Mrs. A. C. Matthews.

Green Tomato Soy

2 gals. green tomatoes, chopped without peeling, 12 good sized onions sliced, 2 qts. vinegar, 1 qt. sugar, 2 tablespoonfuls salt, 2 tablespoonfuls ground mustard, 2 tablespoonfuls black pepper, 1 table-spoonful allspice, 1 tablespoonful cloves. Mix all together and stew until tender, stirring often lest they should scorch. Put in small glass jars.

Mrs. C. M. Stock.

Spiced Cantaloupe

6 lbs. of cantaloupe, cut as nearly one size as pos-sible, 4 qts. of water, 1 oz. of alum; bring to the boil-ing point, drop in your fruit, cook 15 minutes, lift and drain a short while. Then take 1 qt. of vinegar, 3 lbs. of white sugar, 3 teaspoonfuls of yellow mus-tard seed, 1 teaspoonful of black mustard seed, 1 teaspoonful whole mace, 8 in. of stick cinnamon, 9 whole cloves, about a doz. whole allspice. Place the fruit in it and slowly cook until clear, requires about 2 hours. Mrs. J. D. Zouck.

Pickled Cantaloupe

Pare and slice fruit and put in vinegar over night. Take 1 lb. sugar to 1 qt. vinegar. Cinnamon, mace and cloves to suit taste. Boil well, add fruit, then boil until you can pierce with a straw.

Mrs.G. W. Welsh.

Sweet Pickled Cantaloupe

5 lbs. of cantaloupe, 2 lbs. of white sugar, 1 qt. of cider vinegar and cinnamon bark. Pare canta-loupes and cut into strips, soak in equal parts of vinegar and water over night. In the morning re-move fruit. Boil sugar, bark and vinegar together, add cantaloupe to syrup, cook until tender and then remove fruit to a platter to cool, before packing in jars. Continue boiling the syrup till it is quite thick, then pour it over fruit. Seal jars and keep in cool place. Miss Anna Garber.