Grape Catsup

Take eleven pounds of grapes, squeeze the pulps from the skin; scald the pulp until the seeds will separate easily, then work through the colander and throw away the seeds; place the pulp and skins in a porcelain kettle with one quart of strong vinegar, six pounds sugar, two tablespoonfuls cinnamon, one tablespoonful each of cloves and allspice. Boil one and a half hours, stirring frequently to keep from burning. This quantity will make one gallon when done and is very nice with meats of any kind. Place in a stone jar with a cloth and paper tied over. Will keep any length of time. Ripe gooseberries may be prepared in the same way.

Pickled Plums Or Cherries

Seven pounds fruit, four pounds brown sugar, one quart vinegar, four ounces cinnamon, two ounces cloves, unground. Put plums or cherries and spice in a jar, scald vinegar and sugar and pour over them; repeat three mornings.

Pickled Grapes

Fill the jar with grapes on the stem, sprinkling cloves, allspice and cinnamon between. To one gallon vinegar use three pounds sugar; heat vinegar, add sugar, and pour over the fruit warm, but not hot.

Chow-Chow

One gallon chopped cabbage, one gallon green tomatoes, five tablespoonfuls ground mustard, three gills mustard seed, two tablespoonfuls ground pepper, two tablespoonfuls cloves, two tablespoonfuls allspice, one gill salt, one pint chopped onions, one pint sugar, three quarts of vinegar if strong, one gallon if weak, six green peppers, two heads celery, one bottle horseradish. Boil the mixture slowly for two hours, when it will become thick.

Chow-Chow

One peck green tomatoes, sliced into a jar and covered with water, to which add one pint salt, and let stand twenty-four hours; pour off the salt water, add fresh water and let stand an hour or two to drain, then chop the tomatoes with twelve peppers and six onions; put all in a bottle with a pint of vinegar; cover with water, let them come to a scald, stirring while over the fire; drain, put into ajar, add one cup horseradish, one cup of cloves and allspice ground together, one cup white mustard seed, one cup brown sugar, stir well and cover with vinegar.

Tomato Catsup

To one peck tomatoes add one dozen red peppers; boil one hour, then strain through a colander and sieve. Add four tablespoonfuls each of salt and black pepper, two tablespoonfuls allspice, four teaspoonfuls mustard, one-half pint chopped onions. Boil all until thoroughly cooked, then add vinegar to make it of a sufficient consistency.

Plum Catsup

To six pounds tart plums pitted; add three pounds sugar and one pint vinegar, boil until soft, add cinnamon, mace, cloves, pepper, and nutmeg to taste, then boil all until thick Do not strain.

Spiced Currants

Seven pounds currants, three pounds sugar, one scant quart vinegar, one tablespoonful each of mixed spices. Put the currants on in the kettle, and mash them a little to start the juice to keep from scorching. Before the sugar is put in there may be a pint or more of juice dipped off for jelly, then add the sugar, vinegar and spices and boil about an hour.

Pickled Peaches

To seven pounds of fruit, take four pounds sugar, one pint vinegar, one ounce allspice, one ounce cinnamon, one ounce cloves; put the spice in a bag. Cook until done. Figs are very nice pickled in the same way.

Spiced Currants

Five pounds currants, three pounds sugar, one table-spoonful each of mixed spices, one pint vinegar, one teaspoonful salt.

Chili Sauce. - No. 1

Twenty ripe tomatoes, ten onions, ten green peppers, three tablespoonfuls salt, ten cups vinegar, five heaping tablespoonfuls sugar. Chop onions and peppers together and cook one hour. Add spices if you like.

Another Chili Sauce

Eighteen large ripe tomatoes, three large onions, two green peppers, two teaspoonfuls each of salt, allspice, cinnamon, cloves and ginger, one nutmeg, four heaping tea-poonfuls sugar, four cups vinegar; cut the tomatoes in pieces, chop the onions and peppers. Put all the ingredients together, except the tomatoes, and cook until the onions and peppers are tender, then add the tomatoes and boil at least an hour longer. Treat Chili Sauce No. 1, in the same way.

Tomato Catsup

To one gallon of juice add four tablespoons of salt, four tablespoons of black pepper, one tablespoon of caytnne pepper, four tablespoons of mustard, two tablespoons of cloves, three tablespoons of allspice, one tablespoon of cinnamon, one teacup of sugar, one quart of vinegar. Boil three or four hours, and cook tomatoes well.