Unrivalled Tomato Catsup

½ bushel tomatoes. Boil three hours. Strain out skins and seeds and add: 8 pints vinegar. ½ pound salt. ¼ pound black pepper.

1 tablespoonful Cayenne pepper.

2 tablespoonfuls ground cloves. 4 tablespoonfuls allspice.

2 pounds brown sugar. Boil one hour. Cannot be excelled. 2 tablespoonfuls of celery seed is an addition.

Tomato Catsup (II)

1 gallon ripe tomatoes.

2 tablespoonfuls salt.

4 tablespoonfuls black pepper.

4 tablespoonfuls yellow mustard. ½ tablespoonful allspice.

1 pint vinegar.

Cook well. Strain thin, and boil four hours. 2 large onions. may be boiled in the catsup and removed whole before bottling. ■

Cucumber Catsup

Grate large, green cucumbers on a horseradish grater, drain well, salt to taste and pepper strongly, first putting through a sieve to remove seed. Add an abundance of grated horse-radish and sufficient vinegar to make the consistency of tomato catsup.

Bottle, keep in a cool place. Very appetizing. May be made without the horse-radish, in which case do not season until ready to use, as salt injures the vinegar.

Grape Catsup

5 pounds of ripe grapes, picked from the stems. 8 pounds of sugar.

1 pint of vinegar.

1 tablespoonful each of cinnamon, pepper and cloves.

½ teaspoonful of salt.

Boil the grapes and strain through a sieve to remove seeds and skins. Add the other ingredients and boil until thick.

Cherry Catsup

1 pint of cherry juice.

¾ pound of sugar.

1 teaspoonful of ground cinnamon.

1 teaspoonful ground cloves.

A dash of Cayenne pepper. Boil to a thick syrup and bottle. A nice way of using up the surplus juice left in canning cherries.

Mushroom Catsup

Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over, then another layer of mushrooms and salt alternately until the mushrooms are used up. Let this stand several days, then mash fine and to each quart put 1 tablespoonful of vinegar, 1 teaspoonful of black pepper and ½ teaspoonful cloves. Turn into a stone jar, set the jar in a kettle of boiling water and let boil two hours, then strain without squeezing the mushrooms. Boil the juice a quarter of an hour, skim well, let stand a few hours to settle; strain carefully through a sieve, bottle and cork tight. Keep in a cool place.

Walnut Catsup

Procure the green walnuts by the last of June; prick thoroughly and cover in a jar with strong salt and water for a week or ten days, stirring often. Bruise to a pulp and turn boiling vinegar over them. Let them remain covered with vinegar several days, stirring up each day. Then put through a colander into a kettle, add a cupful of fresh vinegar and season highly in the proportion of 2 tablespoonfuls of pepper, 1 of nutmeg, 1 of allspice, 1 of cloves, together with a dash of Cayenne, to each quart of catsup. Boil one hour. Bottle and cork when cold.