Tomato Catchup
Take a peck of large ripe tomatos. In the middle States they are in perfection the last of August. Late in the autumn they are comparatively insipid and watery. Cut a slit down the side of every tomato. Put them into a large preserving kettle without any water. Their own juice is sufficient. On no account boil tomatos in brass or copper, their acid acting on those metals produces verdigris, and renders them poisonous. Boil them till they are quite soft, and easily mashed, stirring them up frequently from the bottom. Press and mash them through a hair sieve, till all the pulp has run out into the pan below, leaving in the sieve only the skins and seeds. Season the liquid with a little salt, some cayenne, and plenty of powdered nutmeg and mace. Mix it well, and when cold put up the catchup in small jars, the covers pasted all round with bands of white paper. This catchup, when done, should be very thick and smooth.