Peach Catsup

When you are preparing peaches for canning or preserving, place the peelings and the inferior peaches in an earthen kettle, and boil in a very little water and a little salt. Press first through a colander and then through a fine wire sieve, and proceed with the pulp as you would with tomato catsup. This is very nice.-[E. E. W., Ore.

Tomato and Peach Catsup

Chop fine 1/2 bu ripe tomatoes, 2 qts peaches, 12 onions and 3 ripe, red peppers. Boil till soft, then strain and boil again until thick and no free water seems to be left in the mixture, After that add 1 qt vinegar, 2 lbs sugar, 3/4 cup salt, 1 tablesp mixed spices-cinnamon, allspice, cloves and mace. Let this boil up thoroughly and then bottle, cork and seal. This recipe is well worth trying.- [Mrs. W. D. T., N. H.