To keep catsup from moulding, place a few whole cloves on top just before sealing.

Always keep pickles and vinegar in glass jars.

Prune Catsup

4 quarts prune pulp 1 teaspoonful cinnamon

3 cupfuls vinegar 3 teaspoonfuls pepper

1 1/2 cupfuls brown sugar 1/2 teaspoonful cayenne pepper

1/4 cupful salt 2 cupfuls mustard

1 teaspoonful cloves

Soak dried prunes over night. Drain and cook soft in boiling water. Remove pits and put through colander. Mix the pulp thoroughly with all the ingredients, cook for one hour and stir constantly. Seal and allow to stand at least a month before using.

Tomato Catsup

1/2 bushel ripe tomatoes 1 tablespoonful allspice

2 cupfuls sugar 1 tablespoonful cloves

2 cupfuls vinegar 1 tablespoonful cinnamon

3/4 cupful salt 1 teaspoonful pepper

1/2 teaspoonful cayenne pepper

Scald and peel tomatoes, cut in small pieces and put in a preserving kettle to cook till soft. Strain through a sieve, add the other ingredients, cook about three hours and seal. Have the spices tied in a cheese cloth bag.

Chili Sauce

1 doz. ripe tomatoes

3 large onions

3 large green peppers

1 1/2 cupfuls vinegar

2 1/2 teaspoonfuls cinnamon

2 1/2 tablespoonfuls brown sugar 2 1/2 tablespoonfuls salt 1 1/2 teasponfuls ginger 3/4 teaspoonful cloves

Scald and peel tomatoes, slice and drain. Chop onions and peppers and cook all together about three hours till thick. Seal at once.