Wipe clean, cut into small pieces, sprinkle over them a cupful of salt,
and let stand over night. In the morning, drain off the liquor, add six
onions, four green peppers, sliced thin, one ounce each, of whole
allspice, cloves, and white mustard seed. Tie the spices in a muslin
bag, cover with vinegar, and cook three or four hours slowly, until
very tender, in an agate kettle. This is much nicer if sealed in glass
jars.



=Tomato Catsup, No. 1=

1 Peck of Ripe Tomatoes
6 Cupfuls of Vinegar
8 Onions
2 Cupfuls of Sugar
6 Red Peppers
1/2 Cupful of Salt

Chop or grind onions and peppers. Put with tomatoes, stew and press
through colander, then add the rest of the ingredients and boil until
it is thick. Seal while hot in glass jars.



=Tomato Catsup, No. 2=

1 Pint of Vinegar
2 Quarts of Ripe Tomatoes