Select only ripe tomatoes for catsup, wash but do not peel, cut out green cores and bad places, quarter, measure, and place in open-top, porcelain-lined or agate vessel over stove. For every gallon of tomatoes add 1 level cup of finely chopped onion. Boil until both tomato and onion are soft. Strain juice and pulp through a coarse wire sieve, mashing through all the pulp possible. Measure this strained pulp and juice, and proceed as in the following recipe:

2 gallons strained mixture tomatoes and onions 2 1/2 level teaspoonfuls ground cloves

3 level teaspoonfuls ground ginger

2 level teaspoonfuls ground red pepper

3 level teaspoonfuls ground cinnamon 2 level tablespoonfuls ground allspice

I level tablespoonful ground black pepper 1 1/2 level cups .(1/2 pint cups) sugar 3/4 level cup (1/2 pint cups) salt I quart vinegar

Place strained tomatoes in agate vessel; add spices, sugar, and salt; boil until thick; then add hot vinegar slowly and let boil 30 minutes before beginning to bottle mixture.

Use clear, flint, 10-ounce grape-juice bottle. Wash well with soda and place in vessel of hot water until you are ready to use. It is best to put wooden slats in the bottom of vessel; place the bottles filled with water thereon; and let come to a boil, thus sterilizing. Pour out water. Fill hot bottles with boiling catsup; cork tightly.

The measures for all recipes must be taken level. Scrape off spoons with a knife, patting and scraping until measure is level. These have been taken accurately, and you should get good results if directions are followed.

A good catsup can be made in winter by using five cans of club tomatoes, 1 cup of chopped onions, and half the quantity of all other ingredients mentioned in the above recipe.1