Cucumber Catsup

Eighteen large cucumbers, eight large onions, one tea-cupful of salt, two tablespoonfuls of white mustard seed, two tablespoonfuls of celery seed, one tablespoonful of ground pepper; chop the cucumbers fine, put salt on them and let drain over night. In the morning chop the onions fine, mix all together and cover with cold vinegar. Put in jar and cover carefully, but do not seal. Josephine L. Calhoun.

Cold Catsup

One-half peck ripe tomatoes and one teacupful of onions, chopped fine, one teacupful of sugar, half teacupful of celery seed, one small teactipful of salt, two red peppers, without the seeds, one tablespoonful each of cinnamon, mace, cloves, allspice, one teacupful of grated horse radish, three pints of best cider vinegar. Josephine L. Calhoun, Keithsburg.

Tomato Catsup

One bushel of ripe tomatoes; cut, cook and strain through a sieve. To each gallon of liquid, add three tablespoons of salt. Put in a thin muslin bag, allspice, cloves and cinnamon, whole, and boil in liquor; then put three teaspoonfuls of celery seed, and one grated nutmeg in liquid. Take half onion and boil in a little of liquid and strain into catsup. Boil all together until sufficiently thick. Just before taking off stove, add one cup of white sugar, one cupful of vinegar; season with black and white pepper to taste. Above quantity for each gallon of liquid. Mrs. A. L. Sponsler.

Tomato Catsup

One gallon of tomatoes measured after cooking. One and a half tablespoons of salt, two tablespoons black pepper, one-half tablespoon allspice, one-half tablespoon cloves, half tablespoon cinnamon, one pint of vinegar. Cook one hour before adding vinegar and spices. Mrs. C. W. Cole.

Currant Catsup

Five pounds of crushed currants, three pounds of light brown sugar, one pint of vinegar, two tablespoonfuls of cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground cloves, half teaspoonful of salt, one teaspoonful of black pepper; boil one hour, cool and seal.

Mrs. E. B. Irvin.