Cold Catsup

1/3 peck of ripe tomatoes, chopped fine.

1 cupful grated horse-radish.

½ cupful of salt.

1 cup mustard seed.

2 red peppers, chopped fine.

1 cupful nasturtium seed, chopped.

1 cupful chopped onion. 1 cupful sugar, brown. 1 quart of vinegar.

3 stalks of celery, chopped fine. Celery seed may be substituted. 1 tablespoonful black pepper.

1 tablespoonful powdered cinnamon.

1 teaspoonful powdered cloves. Mix well, and bottle without cooking.

Green Tomato Catsup

7 pounds of green tomatoes, chopped.

1 quart of vinegar.

4 red peppers.

Boil together one and a half hours. Then add:

1 pound of sugar, brown.

2 tablespoonfuls of mustard.

1 teaspoonful ground cloves.

2 tablespoonfuls of salt.

1 tablespoonful of allspice.

1 tablespoonful of cinnamon.

Boil as long as three hours. Put up in bottles or cans and seal. Serve with meats, excellent.

Tomato Soy

Take ripe tomatoes, medium sized, prick with a fork, lay in a deep dish sprinkling each layer well with salt. .Let them stand four or five days,' then remove and put in vinegar for one night. Drain off the vinegar and to each peck of tomatoes add ½ pint mustard seed, ½ ounce of cloves and 1 ounce of black pepper. Pack the tomatoes in a jar with a layer of sliced onions to a layer of tomatoes, dredging each liberally with the spices and mustard seed. In ten days they will be ready for the table.

Gooseberry Catsup

10 pounds of ripe gooseberries.

5 pounds of brown sugar.

3 pints of vinegar.

Boil in vinegar, ½ the sugar and the berries, until they are very soft, and rub through a colander to remove the skins, then add the remainder of the sugar and:

2 tablespoonfuls of cinnamon. 1 teaspoonful of cloves.

3 nutmegs, grated.

1 tablespoonful of allspice. Cook until the required consistency.

Spiced Tomatoes

2 pounds of ripe tomatoes, peeled.

1 pound of brown sugar, i pint of eider vinegar. 1 dozen cloves.

2 dozen kernels allspice.

Put all together in a preserving kettle over a alow fire. When the tomatoes are well cooked take out in a dish to cool and let the syrup boil. When the tomatoes are cold, return to the syrup and boil until they are dark red in color. Remove again and let the syrup boil until the consistency of molasses. When thoroughly cold, bottle and seal in jars.

Spiced Currants Or Currant Catsup

5 pounds of currants, picked from the stem and crushed.

3 pounds of brown sugar. ¾ pint of vinegar.

1 tablespoonful of cinnamon.

1 teaspoonful of cloves.

1 tablespoonful of allspice. Boil hard half an hour.

Spiced Grapes

10 pounds of grapes.

6 pounds of sugar.

1 quart of vinegar.

2 tablespoonfuls of cloves.

4 tablespoonfuls of cinnamon.

Boil slowly until the fruit is well broken, then rub through a colander. Put up in glasses and seal hot with egg paper.

Spiced Gooseberries

Prepare same as spiced grapes.

Spiced Cherries

Make same as spiced grapes, but do not put through colander.

Spiced Peaches

Pare, stone and halve 9 pounds of peaches. Add 4 pounds of sugar. 1 pint of vinegar.

1 teaspoonful of cloves (whole cloves). 8 or 4 sticks of cinnamon and mace. Let it boil one half hour, or less if they grow too soft.