Tomato Ketchup No. 1

24 ripe tomatoes 6 onions peeled 6 green peppers ¼ cup salt.

¼ cup brown sugar 2 tablespoons ginger 2 tablespoons cinnamon 2 tablespoons mustard.

6 cups vinegar.

Peel tomatoes, and cook all ingredients six hours, stirring often. Pour into sterilized bottles and seal.

Tomato Ketchup No. 2

½ bushel tomatoes 2 tablespoons mustard 2 tablespoons ginger 1 tablespoon cloves.

1 tablespoon allspice.

2 tablespoons pepper.

3 quarts vinegar.

2 cups alcohol.

3 cups brown sugar.

1 cup salt.

2 lemons finely chopped cayenne pepper.

Cook tomatoes one hour; press through a sieve; add all ingredients, except alcohol, and cook until thick; boil one minute; add alcohol, and bottle. The cooking will take six or eight hours; stir occasionally to keep from burning.

Mushroom Ketchup

Arrange layers of mushrooms and salt in preserving kettle; let stand on back of stove for twelve hours. Press through a sieve. Measure. For each quart of mushroom liquor add one pint vinegar, one tablespoon salt, two tablespoons each of cloves, allspice, mace, and mustard seed. Boil until thick, then bottle.

Cucumber Ketchup

3 large cucumbers.

1 large onion.

2 tablespoons grated horse- Radish.

2 tablespoons salt 2 cups vinegar 2 tablespoons pepper 1 teaspoon paprika.

Grate cucumber and onion, add remaining ingredients, boil five minutes, bottle, and seal.