1/2 bu. ripe tomatoes
1/2 c. salt
1 lb. brown sugar
2 qt. vinegar
1 Tb. ground cinnamon
1 tsp. Cayenne pepper
2 Tb. celery salt
2 tsp. ground cloves
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.