THE TASTE OF HISTORY

One thinks of catsup less in terms of yesteryear than of today - the venerable hamburger and fries now a virtual staple in the American diet. Nonetheless, one of the jewels in the "Pickles" section of the East Hampton Ladies Village Improvement Society's first cookbook, 102 years old now, is this fine recipe for the condiment.

TOMATO CATSUP

1 peck ripe tomatoes
4 large onions, sliced
3/4 cup salt
3 Tbsps. black pepper
1 Tbsp. red pepper
1 Tbsp. allspice
1 Tbsp. cloves
1 quart vinegar

Mix together all the ingredients except the vinegar and cook until very soft, usually about two hours. Just before taking from the fire, add the vinegar. Then rub through a wire sieve.

Boil again until the mixture thickens. Seal at once.

Mrs. James E. Gay