This catsup has a good relish on account of the onion
in it. Wash ripe tomatoes, cut them in slices and cook slowly for one
hour. Press through a sieve to take out the seeds and skin. To one quart
of this pulp and juice add one tablespoon of cinnamon, one of black
pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt
and two onions chopped fine. Simmer two and one-half hours, then add two
cups of vinegar, cook an hour longer. Put in bottles and seal.
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