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Cucumber Catsup

Pare and remove the seeds from two large, ripe cucumbers, then grate them. Drain this pulp in a colander; there should be enough to measure one pint after all the juice is thoroughly drained away. Turn it into an earthen boiler; add a quarter of a teaspoonful of cayenne, a half pint of cider vinegar, one teaspoonful of salt, two heaping tablespoonfuls of grated horse-radish; bottle and seal. Serve with cold meats.

It is especially nice with cold corned beef.