Tomato Catsup
| Ripe tomatoes | |
| Vinegar, | ¼ cup |
| Salt, | 1½ teaspoons |
| Black pepper, | ¾ teaspoon |
| Cayenne pepper, | 1/8 teaspoon |
| Mustard, | ¾ teaspoon |
| Sugar (brown), | ¼ cup |
Adelaide placed several large tomatoes in a pan and covered them with boiling water. It was then easy, she found, to remove the skins. After cutting them into quarters, she put the tomatoes into a saucepan and let them just come to the boiling point. Removing the saucepan from the fire, Adelaide poured the tomatoes into the colander, pressed them through, and then pressed them again through a sieve.
To one pint of pressed tomatoes Adelaide added one-fourth of a cup of vinegar, one and one-half teaspoons of salt, three-fourths of a teaspoon of black pepper, one-eighth of a teaspoon of cayenne pepper, three-fourths of a teaspoon of dry mustard, and one-fourth of a cup of brown sugar.
Adelaide boiled these ingredients together until they thickened, then poured them into bottles. She filled the bottles clear to the top allowing just enough room for the cork, which she pressed in tightly, then dipped the top of the bottle into melted paraffin. After putting on the label, Adelaide stored the jar away in the preserve closet.
"Mother," said Adelaide one morning, "how do you put up tomatoes? I mean ones like those you use for tomato bisque and scalloped tomatoes?"
"There is nothing simpler, my dear, and as soon as those big beauties on Daddy's tomato plants are ripe enough you shall have them for your own," answered mother.