Apple Catsup

A farmer's wife who says that she has tried it, declares that just as good catsup can be made from apples as from tomatoes. Cook the apples until tender and then make the catsup after the recipe for tomato catsup. - Contributed.

Grape Catsup

Five pounds ripe grapes, two one-half pounds sugar, one pint vinegar, one tablespoon cinnamon, one tablespoon cloves, one tablespoon allspice, one tablespoon pepper, one tablespon salt. Boil grapes in enough water to prevent burning, strain through collander, add spice, boil till it thickens a little. Bottle and seal. - Mrs. Geo. A. Cole, Middletown, Conn.

Old English Recipe For Mushroom Catsup

Two quarts mushrooms, one-quarter pound of salt, lay in an earthenware pan in alternate layers of mushrooms and salt, let them lay six hours then break into bits. Set in a cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoon of powdered mace, a teaspoon of cayenne. Put into a stone jar cover closely, set in a sauce pan of boiling water over the fire and boil five hours hard. Take it off and empty into a porcelain kettle and boil slowly half an hour longer. Let it stand all night in a cool place until settled and clear. Pour off carefully from the sediment and bottle, filling the bottle to the mouth. - Wm. Kay, Williams, Ariz.

Ketchup

Two quarts tomatoes, one cup, chopped onions, four tablespoons sugar, two tablespoons salt, two tablespoons ginger, cloves, cinnamon, one quart vinegar. Boil down until thick. - Mrs. L. Thomas recipe, from Mrs. Fred W. Sisson, Oak Creek Canyon, Lohomai Lodge.