Pepper Catsup

50 Pods Large Red Peppers with Seeds 2 Pints of Vinegar 2 Teaspoons of Sugar.

Cloves, Mace, Spice, Onions and Salt.

Add a pint of vinegar to peppers and boil until pulp will mash through a sieve; add the second pint of vinegar to the pulp and the other ingredients. Put all in kettle and boil to proper consistency.

Tomato Catsup

1 Peck of Tomatoes 1/2 Pint of Vinegar.

1/8 Ounce Red Pepper.

1/4 Ounce Black Pepper.

1/2 Ounce each, Mace, Cloves and Allspice.

2 Ounces Mustard.

Cut tomatoes in two and boil for half an hour, press through a hair sieve, add spices and boil for three hours over a slow fire. Remove from fire, turn it out and let stand till next day; add the vinegar. Salt to suit; put in a little ginger and essence of celery if desired. Bottle, seal the corks and keep in a dark, cool place.

French Mustard

1/4 Pound Mustard 1 Pint of Vinegar and Water, equal proportions Rice Flour, Salt, Calamus Root, Honey.

Pour water and vinegar over mustard, add pinch of salt, calamus root size of pea. Put it on the fire and when it boils add tablespoon of flour; let boil twenty minutes, stirring constantly; just before taking it off, stir in teaspoon of honey. When cool, bottle and cork tightly.

Raspberry Vinegar

Raspberries Vinegar White Sugar.

Fill unglazed stone jar with raspberries; pour vinegar over until jar is full. Let stand nine days, stirring every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle for use. A dessertspoonful of this in a glass of water, makes a refreshing drink.

Economy Vinegar

Apple Cores and Parings.

Molasses.

Save the sound cores and parings of apples, place in jar, cover with cold water and stand in a warm place; add one-half pint of molasses to every two gallons. Cover jar with gauze; add more parings and cores occasionally. This will make good vinegar.