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Old Virginia Catchup

1 peck green tomatoes

1 ounce cloves

1½ peck white onions

½ cup dry mustard

3 ounces white mustard

¼ cup water seed

1 ounce black pepper

1 ounce allspice

1 ounce celery seed

1 pound brown sugar

Vinegar

Chop the tomatoes and onions, sprinkle with salt, and let stand three hours. Drain well and put the pulp in a preserving-kettle with the other ingredients. Cover with vinegar, and boil slowly for one hour. Seal in clean, hot jars. Less mustard may be used if a less hot catchup is desired.

DOLLAR AND TIME SAVERS COOKING