Tomato Catsup

Gather the tomatoes, put them into a skillet covered close until all the juice is drawn out, then wring them hard through a coarse cloth. Season them high with pepper and salt, and boil them well without skimming, adding a few grains of whole pepper, five or six large blades of mace, and the same quantity of cloves. When cold add one third of good vinegar; bottle and cork them well, keeping them in a cool place.

Cucumber Catsup

Put peeled cucumbers into cold water, grate them, season well with salt, then tie them up in a thin cloth, and let them drain all night. Mix in the vinegar, white mustard and celery seeds, black pepper, and a little sugar. Pour over the cucumbers. When cold it is ready for use.

Tomato Catsup

One gallon tomatoes, one quart vinegar, six pods of red pepper, six tablespoonsful black pepper, six of allspice, two of cinnamon, four of salt, and one of mustard seed. Grind the spices. Boil slowly four hours.

Green Tomato Catsup

To one gallon green tomatoes cut fine add one quart finely-chopped onions, one quart good cider vinegar, four pods of red pepper, half a teacup salt, one of mixed ground spices, one cup brown sugar. Stew till reduced one half.

Tomato Catsup

One peck tomatoes, one cup of salt, three tablespoonfuls black pepper, two of cloves, two of allspice, one large pod of red pepper chopped fine, four onions chopped, one teacup brown sugar, twelve whole cloves, and same of garlic. Pour boiling water on the tomatoes to remove the skins; put them into a kettle with one quart of vinegar, and boil two hours; strain through a cullender and add two tablespoonsful of celery seed. Bottle while hot.

Recipe For Tomato Catsup

Four tablespoonsful of salt to one gallon of peeled tomatoes, four tablespoonsful of ground pepper, half a tablespoonful of allspice, four pods of red pepper, and three tablespoonsful of mustard. Add sliced onions according to taste. One pint vinegar.

Cucumber Catsup

Take thirty-six full-grown cucumbers, pare and slice them; two quarts onions also pared and sliced, and one pint of salt. Mix all together, and spread them out to drain for six or eight hours, then place them in a large bowl, and add the following: Quarter pound brown sugar, half a pint sweet oil, half a pound mustard seed, quarter pound ground black pepper, and two quarts of boiling vinegar. Mix all thoroughly, and put in small jars, filling up with cold vinegar, to cover the cucumbers; on the top of each jar put a little sweet oil, and seal up tight.

Walnut Catsup

Pound the walnuts, and let them stand two or three days in hot sun, then pour enough vinegar over them to cover them, and boil it. Then strain out the pounded walnuts. Add pepper, cloves, salt, onions, and a little more vinegar; put it on again and boil it, adding whatever spice you prefer. After boiling strain out the spice, and bottle the catsup. Age improves it very much.

Cold Tomato Catsup

Half a peck ripe tomatoes, half a gallon good vinegar, one teacup of salt, one cup of mustard seed ground fine, four red peppers, three tablespoonsful of black pepper, a handful of celery seed, and a cup of grated horseradish.

A No. 1 Tomato Catsup

To half a bushel of ripe tomatoes peeled, add one quart of good vinegar, one pound salt, quarter pound black pepper, half pound allspice, one ounce cloves, six ounces mustard, twenty cloves of garlic and onions, two pounds brown sugar, and a handful of peach leaves. Boil three hours, stirring all the time. When cool strain through a coarse cloth and bottle tightly. This improves with age.

Cucumber Catsup

Take twelve cucumbers, lay them an hour in cold water. Pare and grate them. Grate six onions, season with red and black pepper, celery seed, and vinegar. Make it the consistency 15 of jam. Put it in a glass jar, covering with three pints vinegar, salt to taste, and three tablespoonsful black pepper. Keep the jar covered tight, so as to exclude all air.