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Red Pepper Catsup

To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.--Mrs.