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Old-time Tomato Catsup

Slice a peck of ripe tomatoes and two dozen onions. Let them boil one hour. Then press through a sieve. Add one quart of vinegar, one pint of port wine, one tablespoonful of ground cloves, one tablespoonful of allspice, half an ounce of mace, four nutmegs, grated, one tablespoonful and a half of pepper, one scant teaspoonful of cayenne, and half a cup of salt.

Scald over the fire and store in fruit jars or in bottles, covering the corks with sealing wax.

Tomato Catsup (Canned Tomatoes) I can of tomatoes a teaspoonful of salt an onion, grated 2 tablespoonfuls of sugar a teaspoonful of ground cloves 3 a teaspoonful of paprika a teaspoonful of cinnamon branches of parsley, chopped I celery stalk a cup of vinegar Let all simmer together until reduced to about one pint; press through a sieve, reheat, and store in a can. A slice from a clove of garlic is an improvement to the catsup.