Cook tomatoes one hour; press through a sieve; add all ingredients, except alcohol, and cook until thick; boil one minute; add alcohol, and bottle. The cooking will take six or eight hours; stir occasionally to keep from burning.
Mushroom Ketchup
Arrange layers of mushrooms and salt in preserving kettle; let stand on back of stove for twelve hours. Press through a sieve. Measure. For each quart of mushroom liquor add one pint vinegar, one tablespoon salt, two tablespoons each of cloves, allspice, mace, and mustard seed. Boil until thick, then bottle.
Cucumber Ketchup
- 3 large cucumbers
1 large onion
2 tablespoons grated horse-radish
2 tablespoons salt
2 cups vinegar
2 tablespoons pepper
1 teaspoon paprika
Grate cucumber and onion, add remaining ingredients, boil five minutes, bottle, and seal.
Rhubarb Wine
- 8 pounds rhubarb
grated rind of 4 lemons
8 quarts water
6 pounds sugar
Chop the rhubarb; add lemon rind and water; let stand three days. Strain, add sugar, pour into crock, cover with muslin, let stand for two weeks. Cover tightly, at the end of a month it will be ready to bottle.