Tomato Catsup

To 1 gallon of juice, take 2 tablespoons of salt, 1 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, 1 1/4 tablespoons of ginger, 1 tablespoon of mustard, 8 drops of oil of cinnamon, 8 drops of oil of allspice, 8 drops of oil of cloves,

1 pint of vinegar, 1/2 lb. brown sugar. 1 red pepper and 1 large onion, boiled with tomatoes before straining, improves it. Rub through a sieve and add spices; wet the ginger, pepper and mustard before mixing, to avoid lumps. (One peck of tomatoes makes 1 gallon of juice). Using the oil of spices preserves the natural color of the tomatoes. More or less oils can be used, according to the taste.

Mrs. J. E. Warren.

Tomato Catsup. 2

One-half bushel tomatoes, 1 pint vinegar, 1 cup brown sugar, 1/4 lb. mixed spices, salt to taste. Wash and slice tomatoes; boil until soft; strain through colander and add vinegar, sugar and spices (if package spices are used remove the leaf and bean). Add a few red peppers (small), if desired. Boil 4 hours, being careful not to burn. Add salt, strain through colander and bottle. If the spices are tied in muslin, the second straining is not necessary. Mrs. F. C. Hart.

Tomato Sauce

Seven lbs. tomatoes after skins are taken off; boil 1/2 hour; then add 3 pints vinegar, 2 lbs. sugar, 3 green peppers, chopped fine, 2 teaspoons cinnamon, 1 teaspoon cloves. Boil all together until quite dark. Mrs. L. S. Hunt.