Tomato Ketchup
Take a gallon of skinned tomatoes,
four tablespoonsful of salt, four of black pepper, and three of mustard. Grind these articles fine, and simmer them slowly in sharp vinegar, in a pewter basin, three or four hours, and then strain it through a wire sieve, and bottle for use. It may be used in two weeks, but improves much by age. Use enough vinegar to make half a gallon of liquor when the process is over. |