Tomato Catsup Recipe

Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3

tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of

cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours

and watch carefully or it will burn. Set on back of stove and add 1

tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1

pint currant jelly. Mix thoroughly, can while hot and seal.

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