Plum Catsup

To 4 qts Damson plums, stewed and rubbed through a sieve, add 2 lbs brown sugar, 1 cup vinegar and 1 teasp ground cloves and cinnamon. A little pepper, allspice and salt may also be added, if liked. Cook slowly until thick, stirring often. Prunes may be substituted for the fresh plums and will make a very acceptable catsup.- [Mrs. W. C. T., N. Y.

Apple Catsup

Pare, core and quarter apples and stew in a very little water until tender. Rub through a sieve and to each qt pulp add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground mustard, 2 teasp cinnamon, 2 onions, chopped fine, and 1 pt vinegar. Boil one hour, bottle, cork and seal while hot.- [Mrs. H. A. B., Mont.

Crabapple Catsup

Stem and wash crabapples, stew until tender, using no more water than necessary, then rub through a sieve and to each gal pulp add 1 qt vinegar, 1 tablesp each salt and black pepper, 2 teasp mustard, 1 teasp each allspice and cloves and pinch red pepper. Boil gently 1 hour, bottle, cork and seal while hot.- [Mrs. C. C. W., Mich.

Cherry Catsup

To 2 qts chopped, stoned cherries, add 2 cups each sugar and vinegar, 1/2 teasp ground cloves and 1 tablesp ground cinnamon. Boil 15 minutes, set the kettle away until the next day, then boil 15 minutes longer and can while hot, or bottle, cork and seal.-[C. T. D., Mo.

Currant Catsup

Stem 2 qts ripe, red currants, and boil about 10 minutes with 1/2 pt water. Strain through colander and add 1/2 pt best vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground cloves and cinnamon. Bottle, cork and seal while hot.- [Mrs. J. A. W.. Mo.