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.