Tomato Catsup (1)

To 1 peck tomatoes allow 1 tablespoonful salt, mace, black pepper, cloves powdered, and 1 of celery seed; a teaspoonful cayenne, 1/2 lb. tin of mustard.

Make a small incision in each tomato, put into an enameled saucepan, and boil until perfectly soft, and the pulp dissolved; work through a colander, then through a hair sieve. Place upon the stove, adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil 6 hours. Stir occasionally for the first 5 hours, and all the last hour. Pour into a stone jar; allow to stand from 12 to 14 hours in a cold place. When perfectly cool add a pint of strong vinegar, remove the celery seed, bottle, cork, and seal. Keep in a dry, dark place.

Tomato Catsup (2)

Ripe tomatoes; to every lb. of juice add a pint of vinegar, a dessertspoonful sliced garlic, a small teaspoonful of salt and white pepper.

Place a number of ripe tomatoes in a jar; cover and bake till tender. Strain and work through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through the sieve a second time, and to every pound squeeze the juice of three lemons. Boil again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place.