12 red tomatoes
1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped green peppers
3 tsp. salt
1 tsp. cloves
1 c. sugar
1 tsp. mace
2 tsp. cinnamon
2 c. white vinegar

Peel and chop tomatoes and add the ingredients. Cook in an enameled kettle over slow heat until the sauce becomes very thick, stirring frequently with wooden spoon. The sauce is done when the path of the spoon may be seen for a second after the stirring. Pack into hot, sterilized jars; seal at once. Makes approximately 3 pints. Store in cool, dark, dry place.

NOTE: My sister used to make that in Iowa in the early 30's. Very good. I still make it with Jersey tomatoes.