Show government recipe for making tomato catsup use ripe tomatoes cut in halt half cool cook thoroughly strain through colander or sieve to one gallon of this strained pulp add two 0 tablespoonfuls of salt one of pepper three of sugar one of powdered mustard two pods of red pepper liepper sliced and with seeds removed and a small muslin ban bag containing one tablespoonful of whole allspice one bits of cinna cinnamon inon bark one of pe pepper pot corns and one of whole cloves boll rapidly tor for about two hours or until thick then add kad two cupfuls of vinegar boll again it necessary to thicken further after taking out the spice bag pour into scalded bottles and seal while hot with new corks one halt half cupful of chopped lopped el white onions may be cooked with the tomato pulp lf it de sired recipe furnished by united states department of agriculture |