2 qt. ripe tomatoes
2 bunches celery
3 red sweet peppers
3 medium-sized onions
1 qt. vinegar
1 Tb. salt
1 c. sugar
1 Tb. mustard seed
1 Tb. ground cloves
1 Tb. ground cinnamon
Blanch the tomatoes until the skins loosen, and then peel them. Remove
the stem ends, and cut the tomatoes into quite large pieces. Chop the
celery, peppers, and onions coarsely. Cook together until they are
almost tender. Pour off the water. Mix all the vegetables together, and
pack them into a sterilized stone jar. To the vinegar, add the salt,
sugar and spices. Boil and pour this mixture over the vegetables in the
stone jar, cover, and allow this to stand at least 2 weeks before using.
106. TOMATO CATSUP.--As a condiment to be served with meats, oysters,
fish, baked beans, and other foods high in protein, catsup finds
considerable use. This relish, which is also called _catchup_ and
_ketchup_, may be made from both vegetables and fruits, but that made
from tomatoes seems to be the most desirable to the majority.