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Simple Tomato Catsup Cooking Recipe

Below is the quick and easy cooking recipe for Tomato Catsup.

To a gallon of ripe tomatos, put four table spoonsful of salt, four of ground black pepper, three table spoonsful of ground mustard, half a table spoonful of allspice, half a spoonful of cloves, six red peppers, ground fine—simmer the whole slowly, with a pint of vinegar, three or four hours—then strain it through a sieve, bottle and cork it tight. The catsup should be made in a tin utensil, and the later in the season it is made, the less liable it will be to spoil.


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