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Catsup, Tomato.
The editor of the Journal of Commerce says the following recipe for tomato catsup has been in use in his family for fifty years. Certainly it is old enough to be a good one. He says: Take 1 bushel of tomatoes, cut them in small pieces, boil until soft, then rub them through a wire sieve, add 2 qts. of the best cider vinegar, 1 pt. of salt, 1/4 lb. of whole cloves, 1/4 lb. of allspice, 1 table-spoonful of black pepper, 1 good-sized pod of red pepper (whole), and 5 heads of garlic. Mix together and boil until reduced to one-half the quantity. When cold strain through a colander and bottle, sealing the corks. It will keep 2 or 3 years, as fresh as when first made.
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