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Fill

Tomato Ketchup No. I 24 ripe tomatoes + cup brown sugar 6 onions peeled 2 tablespoons ginger 6 green peppers 2 tablespoons cinnamon 4 cup salt 2 tablespoons mustard 6 cups vinegar Peel tomatoes, and cook all ingredients six hours, stirring often. Pour into sterilized bottles and seal. bushel tomatoes Tomato Ketchup No. 2 2 tablespoons mustard 2 tablespoons ginger 1 tablespoon cloves 1 tablespoon allspice 2 tablespoons pepper 3 quarts vinegar 2 cups alcohol 3 cups brown sugar 1 cup salt 2 lemons finely chopped cayenne pepper Cook tomatoes one hour; press through a sieve; add all ingredients, except alcohol, and cook until thick; boil one minute; add alcohol, and bottle. The cooking will take six or eight hours; stir occasionally to keep from burning.