Tomato Catsup

Cut out core and blemishes from tomatoes but do not peel. Cook tomatoes well, then put in stone jar or granite kettle. Leave until white mold just begins to form - no longer. This takes from two to three days. Let tomatoes drain overnight in a sack, then run through a seive.

To 8 cups of tomato pulp, add 1 1/2 cups of sugar, 2 cups vinegar, 2 tablespoons salt; 2 large onions chopped and 2 tablespoons of mixed spices tied in a bag. Cook 30 minutes, or until as thick as desired. Stir frequently and put in sterilized jars.

When opened, this catsup does not need to be kept in the refrigerator and will keep sweet indefinitely.