Boil one bushel of tomatoes in a porcelain kettle until soft; press them through a sieve; then add half a gallon of vinegar, two ounces of cloves, one and a half pints of salt, one ounce of Cayenne pepper, five heads of garlic (skinned and chopped), two ounces of whole pepper, one pound of allspice, five ounces of mace, and five ounces of celery seed. Mix all together; and boil until it is reduced to half. Strain, and bottle it.
Tomato Catchup (Mrs. Cramer, of Troy).
Ingredients: One peck of tomatoes, two quarts of vinegar, five table-spoonfuls of mustard, five table-spoonfuls of salt, four table-spoonfuls of black pepper, two table-spoonfuls of cloves, three table-spoonfuls of allspice, and two tea-spoonfuls of red pepper.
Let it boil an hour. Strain it through a sieve.
Gooseberry Catchup (Mrs. Shaw).
Ingredients: Three pounds of fruit, four pounds of sugar, one pint of vinegar, two ounces of cloves, and two ounces of cinnamon.
Boil all four hours. Bottle it.
Cucumber Catchup.
Grate the cucumbers, and strain off the water through a colander. Add six large onions (chopped very fine) to a gallon of the grated and strained cucumbers. Add vinegar, salt, Cayenne pepper, and horse-radish to taste. Bottle it without cooking.