233. Tomato Catsup, No. 1

Boil half a bushel of tomatoes until they are soft, squeeze them through a fine wire sieve and add -

One quart of vinegar,

Half a pint of salt,

One ounce of cloves,

Two ounces of whole allspice,

Two ounces of ground cayenne pepper,

A dessert spoonful of ground black pepper,

Two heads of garlic skinned and separated.

Mix the whole together and boil three hours; bottle without straining it.

On the top of each bottle pour a table spoonful of sweet oil, cork them closely and seal them. The sweet oil by excluding the air tends to preserve the catsup.

234. Tomato Catsup, No, 2

Slice the tomatoes, put a layer in a deep vessel, and sprinkle over some salt; then another layer of tomatoes and salt till all are in. Stand them in the sun for two or three days, when they are soft pass them through a sieve, and put the pulp, thus drained out, over the fire to boil. Add cayenne pepper, whole black pepper, mace, cloves, allspice, and a little race ginger if you like; let it boil till it is thick, add a clove of garlic; by tasting it you can judge if it is seasoned to your taste. When cold, bottle it off; put a table spoonful of sweet oil on the top of each bottle, and seal the corks.