1 ounce of whole allspice.
1/2 ounce of whole cloves.
1/2 ounce of whole ginger.
8 ounces of ground mustard.
3 small red peppers.
3 cloves of garlic.
Cut the tomatoes up and put them on the fire, in the preserving kettle. Add the garlic, and cook until the tomatoes are tender,—about forty-five minutes after they begin to boil. Rub them through a sieve fine enough to keep back the seeds. Put the strained mixture on the fire, in the preserving kettle. Add the sugar, salt, and pepper. Tie the whole spice and red peppers in a piece of muslin, and put them with the other ingredients. Mix the mustard smoothly with cold water, and stir into the mixture. Simmer the catsup for an hour and a half; then put up in bottles.
The catsup must be stirred often to prevent burning.
Canned Tomatoes.
Put ripe tomatoes in a large pan and cover them with boiling water. Let them stand for four or five minutes; then pour off the water and pare the tomatoes. Another way to reach the same result is to have a large kettle of boiling water on the fire, and put the tomatoes in a wire basket and plunge them into the boiling water for a minute or two.