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Tomato Catsup

Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twenty-four hours. Take the residuum and thin to the proper consistency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.--Mrs. A. A.

Tomato Catsup.

One-half bushel tomatoes stewed sufficiently to be strained through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.--Mrs. C. B.

Cold Tomato Catsup. 1/2 peck ripe tomatoes. 1/2 gallon vinegar. 1 teacup salt. 1 teacup mustard, ground fine. 4 pods red pepper. 3 tablespoonfuls black pepper. A handful celery-seed. 1 cup horseradish.

All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.--Mrs. P.

Tomato Catsup. 1 gallon pulp of tomatoes. 1 tablespoonful ginger. 2 tablespoonful cloves. 1 tablespoonful black pepper. 2 tablespoonfuls grated horseradish. 2 tablespoonfuls salt. 2/3 gallon vinegar.

Boil all well together, then add three pounds sugar, and boil awhile.--Mrs. M.