To the Editor of the "Nortu-Cama Dairy News."
Srr,—I read in your paper the other day that a party wanted to know how to make tomato ketchup.
1 waited to see if anybody would answer him, and so lar, not having seen anyone replying, I will therefore give him below a real American tomato ketchup recipe.
First—Get all the tomatoes you want (ripe and Blood-red). Boil them until soft.
Secondly—Measure the cooked tomatoes, and to every gallon add the following 4 lb. of table salt, 4 of an ounce of ginger.
of an dunce of cloves, 4 of an ounce of cayenne pepper.
4 of an ounce cinnamon.
of an ounce of celery seeds, of an ounce of "'all spice."
of an ounce of garlic:
1 pint of malt vinegar.
Use the above spices wholly, not ground, and boil them all together again (with the tomatoes) to a pulp. after which strain through a Wire sieve and let it get cold.
Bottle and cork tight for future usq.
I am, etc.. Joun Lazarran,
Text read from the printed page and cleaned; old type leaves the occasional error.