1 peck ripe tomatoes
1 pt. vinegar
Salt
Cloves
Pepper
Garlic
A llspices

Wash the tomatoes and force them through a wire sieve, then strain through a jelly bag. The liquid is not used in the catsup.

Thin the pulp with the vinegar. Season with salt, pepper, garlic, allspice and cloves. Bottle in sterilized containers and seal. This catsup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces.