1 peck ripe tomatoes. 1 quart vinegar. 1/2 lb. (1 cup) sugar. 2 cloves garlic. 2 tablespoonfuls dry mustard. 1 tablespoonful ground cloves. 3 ozs. (6 tablespoonfuls) salt. 1 teaspoonful ground allspice. 1/2 oz. ground mace. 1 teaspoonful red pepper.

Cover the tomatoes with water and bring to boiling point, then drain well and rub them through a sieve or press through a vegetable press. Put the pulp into a porcelain-lined pan, add all the other ingredients and simmer for six hours.

Bottle and seal.

Another Method: Cook one-half bushel of ripe tomatoes and four sliced onions until tender, then strain thoroughly into a saucepan. Add two quarts of strong cider vinegar, one quart of granulated sugar, six tablespoonfuls of salt, two tablespoonfuls of whole allspice, two tablespoonfuls of whole cloves, two tablespoonfuls of yellow mustard seeds, two teaspoonfuls of white pepper, two teaspoonfuls of red pepper, four blades of mace and four broken sticks of cinnamon. The spices should be tied in a muslin bag. Simmer until thick, then bottle and seal.