The New century cook book

Boil tomatoes until thoroughly cooked, put through a sieve, and add to every gallon of juice, one pint vinegar, one cup sugar, one teaspoon each salt, cinnamon, mustard, ginger and cayenne pepper. Boil to required thickness. Mrs. A. G. Lane. French Mustard. One-half cup mustard, one-half cup vinegar, one teaspoon salt, one teaspoon flour, one tablespoon sugar. Mix, boil and stir until it thickens, then add four tablespoons vinegar and one well beaten egg. Tomato Catsup. One peck tomatoes, one-half cup of sugar, two cups of vinegar, two teaspoons of cloves, two teaspoons of ginger, two teaspoons of mustard, three teaspoons of salt, one-half teaspoon of red pepper. Boil about two hours or longer. Mrs. J. Q. Adams. Tomato Catsup. One bushel of tomatoes, one quart cider vinegar, two ounce whole cloves, four ounces whole allspice, three tablespoons ground black pepper, three teaspoons red pepper, one small half pint salt. Peel and boil up tomatoes and strain through a sieve, mix ingredients all together, putting spices in a bag, and boil to required thickness and bottle in air-tight cans. Mrs. T. B. Ackers. New Century Cook Book. Catsup. Half bushel tomatoes, four large red peppers, four onions; cook slowly until soft; then put through a sieve. Add one gallon vinegar, three tablespoonfuls of salt, cinnamon, cloves, allspice and mustard; boil all together, then seal in bottles. Mrs. B. E. Arntzen. Catsup. To one peck of ripe tomatoes, one quart of good vinegar, one teacup brown sugar, two-thirds teacup salt, two tablespoonfuls ground black pepper, two tablespoonfuls ground cloves, two tablespoonfuls ground allspice, two tablespoonfuls ground cayenne pepper, four large onions, ten cloves garlic, one tablespoonful of celery seed. Boil the tomatoes together with the onions and garlic, chopped fine till they are very soft; strain through a sieve; then add the other ingredients except celery seed. Let it boil until thick enough; then add celery seed and bottle. Mrs. Highley. Cold Catsup, One peck ripe tomatoes chopped, two stalks celery cut small, one root horseradish grated, one tablespoonful mixed spices (cloves, allspice, mace and cinnamon) pounded, one cup chopped onions, one quart good vinegar, one teaspoonful salt, also black and cayenne pepper; mix all well and put in jars or wide-mouthed bottles. Mrs. R. W. Dugan. Cold Catsup. Chop line one-half peck of ripe tomatoes and put in a colander to drain. Add one-half cup of grated horseradish, onehalf cup of salt, one-half cup of black and white mustard seed mixed, two large green peppers, two bunches of celery, one large cup of chopped onions, one large cup of nasturtium seeds, one large cup of brown sugar, one teaspoon mace, one teaspoon cinnamon, one teaspoon black pepper. Pour over one quart of cold vinegar. Mrs. I. J. Haxmer. Cold Catsup. One-half peck ripe tomatoes, two roots horse-radish cut in small strips, two stalks celery, three red peppers, one cup nasturtium (seeds), one-half cup salt, one-half cup sugar, one table- New Century Cook Book. spoon cinnamon, one tablespoon ground cloves, one teaspoon mace, one teaspoon black pepper, one cup mixed black and white mustard seed, one quart vinegar. Skin tomatoes without scalding; chop and put in colander to drain water off; then chop the peppers and mixed all together. Mrs. D. Y. McMullen. Cold Catsup.