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Tomato Mustard

M. R. Beard.

One peck of ripe tomatoes; boil with two onions, six red peppers, four cloves of garlic, for one hour: then add a half-pint or half-pound salt, three tablespoons black pepper, half-ounce ginger, half-ounce allspice, half-ounce mace, half-ounce cloves; then boil again for one hour longer, and when cold add a pint of vinegar and a quarterpound of mustard; and if you like it very hot, a tablespoonful of cayenne.