Instructions: The best catsup is made from tomatoes. The vegetables should be squeezed up in the hand, salt put to them, and set by for 24 hours. After being passed through a sieve, cloves, allspice, pepper, mace, garlic, and whole mustard seed should be added. It should be boiled down one third, and bottled after it is cool. No liquid is necessary, as the tomatoes are very juicy. A good deal of salt and spice is necessary to keep the catsup well. It is delicious with roast meat; and a cupful adds much to the richness of soup and chowder. The garlic should be taken out before it is boiled.

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