"Who pepper'd highest was surest to please."

- Goldsmith.

Tomato Catsup.

Take I bushel ripe tomatoes and cut them in half. Pour over them 3 quarts of hot water, and throw in a handful of peach leaves and 10 onions. Boil for an hour, or until the tomatoes have boiled to pieces; then strain and pour the liquid back in the boiler with 2 ounces of allspice, 2 ounces of ground pepper, 2 ounces of mustard, 1 ounce of cloves, 2 grated nutmegs, 2 pounds of brown sugar, and 3 pints of vinegar to every 5 pints of juice, and 1/4 pint of salt. Mix well and boil for 2 hours, stirring to keep from burning. If the 2 hours' boiling does not make it thick enough, let it cook awhile longer. Strain and seal in small bottles.

Grape Catsup.

One quart of ripe purple grapes. Place in a stew-pan and cover with vinegar; cook until soft enough to strain through a fine sieve. Add to the strained juice 1 teaspoon of ground cloves, 1 teaspoon of cinnamon and 1 pint of brown sugar. Boil an hour and bottle when cold.

Lemon Catsup.

Twelve large lemons, 4 tablespoons white mustard seed, 1 tablespoon of tumeric, 1 tablespoon of pepper, a pinch of salt,

1 tablespoon of cloves, a pinch of cayenne, 1 tablespoon of mace,

2 tablespoons of sugar, 2 tablespoons of grated horse radish and 1 shallot chopped. Squeeze the lemons, grate the rind, pound the spice, and mix all together. Strew the salt over the whole thing and let stand 2 hours in a cool place. Boil 1/2 hour and pour off in a covered vessel. Leave for 2 weeks, stirring every clay. Strain and bottle. Seal.

Walnut Catsup.

Select walnuts that can be pierced with a needle. Prick them and lay in a jar with a handful of salt to every 25 walnuts, and cover with water. Break with a billet of wood, and allow them to stay in the brine for 2 weeks, stirring once a day. Drain off the liquor and cover walnuts with boiling vinegar. Crush to a pulp and strain through a colander. Allow to every quart 1 ounce each of cloves, black pepper and ginger, and 1/2 ounce of grated nutmeg, pinch of cayenne, 1 shallot, minced, and 1 teaspoon of celery seed tied in a bag. Boil for an hour (if it amounts to a gallon). Bottle when cold.

Seasoning for Gravies.

One ounce mustard, 1/2 ounce of salt, 1/2 ounce of ground black pepper, 1/2 ounce cayenne, 1 ounce ground cinnamon, 1/2 ounce allspice, 1 ounce ginger, 1/4 pound coriander seed, 1/4 pound tumeric. Mix and keep in a well-corked bottle. To be used for seasoning.

Celery Vinegar.

Twelve stalks of fresh celery, 1/4 pound of celery seed, 1 quart best vinegar, 1 tablespoon salt, 1 tablespoon sugar. Cut celery into small pieces and put it with the seed into a jar. Scald the salt and vinegar and pour over the stalks and seed Let it cool and put away in tightly-corked bottles. In 2 weeks strain and seal in small bottles.

Green Tomato Sauce. Slice 1 peck of green tomatoes and let them remain covered with salt for 24 hours; then press them from the brine and rinse in clear water, spreading them on flat dishes for 15 minutes. Take 1 ounce of black pepper, 1 ounce of cloves, 1 ounce of ginger, 1 ounce of allspice, and beat them fine. Add 4 ounces of white mustard seed and 1 pound of brown sugar. Put all ingredients with the tomatoes in a preserving kettle and cover with vinegar. Stew 1 hour from the time they boil. Slice 6 onions and boil with the mixture, if you don't object to the onion flavor, as it improves the sauce very much. When the tomatoes come out of the brine taste them, and if too salty, rinse again.

Ripe Tomato Sauce.

Nine pounds ripe tomatoes, 4 pounds brown sugar, 1 tablespoon of pepper, 1 tablespoon of cloves, 1 tablespoon allspice and 1 tablespoon of salt. Cover with vinegar and boil to a thick jam.

Pepper Sauce.

Four dozen pepper pods (red or green), 5 large onions cut fine, a handful of garlic, 1 tablespoon of horse radish, 2 quarts of vinegar and 1 of water. Boil all together until pepper pods can be mashed through a sieve. Then add 4 teaspoons of salt, 1 of allspice and 1/2 of cloves. Boil well; strain and bottle. This is an excellent seasoning for soups and gravies, taking the place of Worcestershire sauce and tasting very much like it.

Egg Sauce.

Beat together 1/2 cup of butter and 4 tablespoons of flour. Pour on this 1/2 pint of boiling water and place over the fire. Stir well until it thickens, and add 2 hard-boiled eggs chopped fine. Use as a sauce for fish and boiled mutton.