Remove the skins from the tomatoes by blanching and cut out the stem ends. Then slice the tomatoes, put them into a preserving kettle over the fire, cook them until they are soft, and force them through a sieve to remove the seeds. Return the pulp to the preserving kettle, add the salt, sugar, vinegar, and spices, and cook the mixture until it is reduced at least half in quantity. Pour into sterilized bottles, seal, cool, and store.

107. GRAPE CATSUP.--Perhaps the best-known catsup made from fruit is grape catsup. Its uses are practically the same as those of tomato catsup, and it is made in much the same way.

GRAPE CATSUP

Put the grapes to cook with the vinegar. When they have cooked soft enough, press through a sieve to remove the seeds and skins. Add the sugar and spices, and cook until the mixture is rather thick. Stir constantly to prevent scorching. Pour into sterilized bottles, seal, cool, and store.

108. PICKLED WATERMELON RIND.--An unusual, though highly satisfactory, relish may be made from the rind of melons. The accompanying recipe is for pickled watermelon rind, but if desired muskmelon rind may be substituted. In either case, only the white part of the rind should be used.

PICKLED WATERMELON RIND

Prepare the rind by cutting off the green skin and all the pink flesh on the inside. Cut this rind into strips 1 inch wide and 1 inch thick, and then into cubes, if desired. Cook in water until the rind may be easily pierced with a fork. Add the spices, water, and sugar to the vinegar, and boil until it becomes sirupy. Add to this sirup the cooked watermelon rind and bring to the boiling point. Then pack into sterilized jars, seal, cool, and store.

109. CRAB-APPLE RELISH.--Among the fruits, crab apples lend themselves best to the making of relish. By the addition of oranges, raisins, and spices, as in this recipe, crab-apple relish is made very desirable and agreeable to the taste.