| 1 can tomatoes | 1/8 teaspoon cayenne |
| 2 onions finely chopped | ½ teaspoon cinnamon |
| 1/3 cup brown sugar | ¼ teaspoon clove |
| 1½ teaspoons salt | 1/3 cup vinegar |
| 1 teaspoon paprika |
Mix, and simmer about half an hour or until thick.
14.—PICCALILLI
| 3 quarts green tomatoes | 2 quarts vinegar |
| 3 quarts ripe tomatoes | 1 quart sugar |
| 2 red peppers | 1 teaspoon cinnamon |
| 3 onions | ½ teaspoon clove |
| ½ cup salt | 4 tablespoons white mustard seed |
Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.
15.—TABLE SAUCE
| 12 ripe tomatoes | ¼ teaspoon pepper |
| 1 onion | 1 cup vinegar |
| 3 green peppers | 1 teaspoon ground clove |
| 2 tablespoons sugar | 1 teaspoon ground cinnamon |
| 1½ tablespoons salt | 2 teaspoons mustard |
| 1 teaspoon paprika |
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.
16.—TOMATO KETCHUP
| 1 peck ripe tomatoes | ½ cup whole mixed spices |
| 3 onions | 1 clove of garlic |
| ½ cup salt | 1/3 cup dry mustard |
| 2 teaspoons cayenne | 1 quart vinegar |
| 2 tablespoons paprika | 1 cup brown sugar |