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Cucumber Catsup

Pare ripe cucumbers; cut them in halves, discard the seeds and grate the pulp. Drain off the liquid and to each pint of solid pulp add half a pint of strong, cold, cider vinegar, one fourth a teaspoonful of cayenne or a generous half teaspoonful of paprika, one teaspoonful of salt, and two level tablespoonfuls of grated horseradish. Seal tight either in fruit jars or bottles.