The New century cook book

One-half peck ripe tomatoes, cut in small pieces; sprinkle light with salt, let stand two hours, then drain; two horseradish roots, grated, one-half small teacup fine salt, one-half small teacup each white mustard seed, black mustard seed and sugar, one tablespoonful of black pepper, two red peppers cut fine, without seeds, four bunches of celery cut in dice, one teacupful of onions cut fine, one teaspoonful ground cloves, two teaspoonfuls of cinnamon, three pints of vinegar. Mix together and can cold without cooking. Mrs. James H. Gibson. Gooseberry Catsup. Nine pounds gooseberries, six pounds sugar, two pints vinegar, one teaspoon cloves, one teaspoon mace, two teaspoons cinnamon. Currant or Grape Catsup. Scald currants or grapes and put through a sieve, for five pints of pulp take one and a half pounds of sugar, one pint cider vinegar, one tablespoon cinnamon, one teaspoon cloves, one of salt and one of pepper, boil until the required thickness and bottle. Mrs. Watson. Grape Catsup. Five pounds grapes, boiled and sifted, three pounds sugar, one pint vinegar, two teaspoon all kinds of spices, one teaspoon black pepper, one teaspoon red pepper small, boil one hour; nice with meats. Tomato Butter. Ten pounds ripe tomatoes, five pounds brown sugar, one pint vinegar, one tablespoon each of cinnamon, allspice, cloves, boil gently four hours, boil the tomatoes and vinegar for onehalf hour, then add sugar and spices. New Century Cook Book. Currant Catsup. Five pounds of currant juice, two pounds of sugar, one teaspoon mustard, one tablespoon cloves, one tablespoon cinnamon, one tablespoon allspices, one teaspoon pepper, one pint of vinegar, boil one and a half hours. Mrs. Trejay. Chow-Chow. One-half bushel of green tomatoes, one dozen onions, one dozen green peppers (chopped fine), sprinkle with salt and let it stand over night, then drain off the lime, cover it with vinegar, and cook one hour slowly, drain again and pack closely in a jar; take two pounds of sugar, two tablespoons of cinnamon, one pound of allspice, one each of cloves and pepper, one-half cup ground mustard, one pint horse-radish and vinegar enough to mix them; then, when boiling hot, pour it over the mixture in the jar and cover tightly. Ashmeadow. Chow-Chow. One peck green tomatoes, ten large onions, one large cabbage, three cups sugar, three green peppers, one tablespoon each of cloves, cinnamon, ginger and mustard seed, two tablespoons of salt, vinegar to cover. Chop tomatoes fine and drain, press out the juice, chop cabbage and onions well together, cook about twenty minutes, stirring often. Can as fruit. Mrs. N. Swift. Chow-Chow.