1 tablespoonful of ground allspice.
1 teaspoonful of white pepper.
Vinegar enough to cover the ingredients,—about two quarts.
Slice the tomatoes and sprinkle the salt over them. Let them stand over night. In the morning drain off the liquor and put the tomatoes in the preserving kettle. Add the seasonings and the peppers and onions, chopped fine. Pour over these ingredients enough vinegar to cover them well. Simmer the sauce for one hour and a half; then put up in jars and seal.
Tomato Catsup.
10 quarts of tomatoes.
1 quart of cider vinegar.
1 pound of brown sugar.
1/4 pound of salt.
1 ounce of pepper corns.