bushel of ripe tomatoes, paced
1 quart vinegar
2 tablespoons mustard
1/2 pint of salt
2 tablespoons black pepper
1 tablespoon cloves
2 tablespoons allspice
1 tablespoon ginger
1/2 teaspoon cayenne
1 tablespoon cinnamon
Cook the tomatoes until very soft; press through a fine sieve to
remove the seed, return to the kettle, and cook as thick as you
desire the catsup. Now add all the other ingredients; cook 10 or
15 minutes longer; pour into sterilized bottles and cork tightly.
No further sealing is necessary; it will keep for years.