Cucumber Ketchup

Two dozen large cucumbers, two dozen white onions, one table-spoonful black pepper, one teaspoonful red pepper, three red peppers; cut all up fine, sprinkle with salt and let drain until morning; then mix the spices in; boil the vinegar and let it cool before putting on the pickle; put in glass jars and close tight.

Tomato Ketchup

To every gallon of tomatoes, put four tablespoons of salt, four of black pepper, one of cayenne pepper, three of mustard, half a tablespoonful of ground cloves, and the same of allspice; after Laving washed and cut up the tomatoes, boil them about twenty minutes, then strain them and add the spice and simmer the whole together slowly three hours, then bottle and seal.

Oude Sauce

One peck of green tomatoes, eight green peppers, and four onions chopped fine together; to this add a cup of salt, and let it stand over night, after which drain off the water, then add a cup of grated horseradish, one cup of brown sugar, one tablespoonful of ground cloves, also the same of cinnamon; fill till it stands even full with cold vinegar, and let it cook gently all day.

Cucumber Ketchup

1. Three dozen large cucumbers, three white onions; grate all to a pulp, drain through a sieve several hours; add salt, pepper, and good vinegar; seal in bottles.

2. Boil and grate full-grown cucumbers, sprinkle with salt, and let stand over night; then pour out all the water, season with celery seed, and add vinegar until about the consistency of the cucumber when grated; bottle for use.

Gooseberry Ketchup

Five pounds of berries, two and one-half pounds of sugar; boil down until as thick as apple butter; add cinnamon and cloves to taste, a pinch of salt, one pint of vinegar; strain through a hair sieve, and bottle.

Grape Ketchup

Five pounds of grapes boiled in a little water, and put through a colander; three pounds of sugar, one pint of vinegar, one tablespoonful of ground cloves, one of cinnamon, one of pepper, one-half table-spoonful of salt; boil until a little thick; bottle and seal.

Tomato Ketchup

1. One bushel of tomatoes, boiled with two or three onions until soft; press through a sieve; pour again into the kettle, and add one pint of salt, two ounces of cloves, cayenne pepper to taste, two ounces whole pepper, four ounces mace, four ounces celery seed, one-half pound allspice, cup sugar, and half a gallon vinegar; boil until reduced one-half.

2. To one gallon of ripe tomatoes add two tablespoonfuls of salt, one of pepper, two of ground mustard, one dessertspoonful of cloves, one pint of good cider vinegar, a half teacupful of sugar; boil slowly for three minutes. Do not add the spice until nearly done, as it is more liable to burn.

3. One gallon of tomatoes, one pint of vinegar, two tablespoonfuls of salt, two of black pepper, two of mustard, one of cloves, one dozen onions sliced fine; boil all together till quite thick; strain through a colander; bottle and cork tight, and keep in a cool place.