Green Grape Catsup

Stem green grapes, wash and cook until soft, with just enough water to keep from burning, then strain out the skins and seeds through a colander. Weigh the strained pulp and allow 2 cups brown sugar to 2 1/2 lbs pulp, 1 cup vinegar and 2 level teasp each salt, pepper, cloves, cinnamon and allspice. Cook slowly until it begins to thicken, then bottle and seal. The spices can be put in a cheesecloth bag, if one is particular about the color of the catsup.- [Mrs. E. R. R., Me.

Ripe Grape Catsup

Stew 5 lbs grapes, stemmed and washed, until they are soft enough to rub through a colander, leaving out skins and seeds. To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp each pepper, allspice, cloves and cinnamon, and 1/2 teasp salt. Boil until thick, then bottle and seal.- [E. T., N. Y.