1 gallon pulp of tomatoes
1 tablespoonful ginger.
2 tablespoonfuls cloves.
1 tablespoonful black pepper.
2 tablespoonfuls grated horseradish.
2 tablespoonfuls salt.
⅔ gallon vinegar.
Boil all well together, then add three pounds sugar, and boil awhile.—Mrs. M. S. C.
Tomato Catsup.
Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste.