50 Tomato Catsup
Wipe the tomatoes, which should be perfectly ripe. Boil them till soft in a little water. Strain the whole through a sieve, season it highly, with salt, pepper, cloves, allspice and mace, then boil it fifteen minutes. Let it stand twenty four hours, then take off the watery part, bottle the remainder, seal it tight, and keep it in a cool place. Made in this way it will keep the year round. The catsup, should be stewed in tin, and the later in the season it is made, the less liable will it be to spoil.