Tomato Catsup Recipe

To a gallon of ripe tomatos, put four table spoonsful of salt, four of

ground black pepper, three table spoonsful of ground mustard, half a

table spoonful of allspice, half a spoonful of cloves, six red peppers,

ground fine--simmer the whole slowly, with a pint of vinegar, three or

four hours--then strain it through a sieve, bottle and cork it tight.

The catsup should be made in a tin utensil, and the later in the season

it is made, the less liable it will be to spoil.

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