Tomato Catsup Very Fine Recipe

To 1/2 bushel skinned Tomatoes, add

1 quart good vinegar

1 pound salt

1 pound black pepper (whole)

1 ounce African Cayenne pepper

1/4 pound allspice (whole)

1 ounce cloves

3 small boxes mustard (use less if you do not wish it very hot)

4 cloves of garlic

6 onions (large)

1 pound brown sugar

1 pint peach leaves



Boil this mass for 3 hours, stirring constantly to keep from burning.

When cool, strain through a sieve and bottle for use. Vegetable coloring

may be used if you wish it to remain a bright red. (A family recipe

handed down for generations and very good, indeed).

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