Tomato Catsup

Slice 1 small box of tomatoes and sprinkle over them 6 tablespoons salt. Let them stand over night. Then drain off the water and add 1 pint vinegar, 3 ounces mustard, 1/2 ounce cinnamon, allspice, red and black pepper. Boil 1 hour and set away for 3 or 4 days. Then boil again and bottle.

Tomato Catsup

One gallon strained tomatoes, 3 tablespoons each of salt, allspice and cinnamon, 1 tablespoon black pepper, 2 tablespoons ground mustard, 2 teaspoons each of cloves and cayenne pepper, and 1 pint of vinegar. Cook slowly for 4 hours.

Currant Catsup

Five lbs currants, 4 lbs sugar, 1 cup vinegar, 1 tablespoon salt, 1 teaspoon each of cinnamon, cloves and nutmeg. Boil 1 hour.

Grape Catsup

Stew 5 lbs grapes until soft. Strain and add 2 1/2 lbs sugar, 1 tablespoon each of cloves, cinnamon, allspice, pepper and salt, and 1 pint of vinegar. Boil until thick, then bottle.