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Tomato Mustard (II)

Mrs. Spence.

Boil one peck tomatoes for one hour with six red peppers, strain through a colander, and add a half pound salt, three tablespoons of black pepper ground, one ounce ginger ground, one ounce allspice ground, half ounce cloves ground, two onions; boil for another hour, then add quarter pound mustard and half pint of vinegar, then bottle.