RED PEPPER CATSUP

Put in a ])orcelain lined kettle one gallon red, bell peppers, seeded, one tables|)oonful of each of the following spices, mace, allspice and cloves, slice up four large onions and mix with them. Now cover with good vinegar and set it on the stove to boil until the peppers will mash up readily. Lift the kettle oif, cover it up and set it away for the contents to get cool. When cool pour part into a sieve (I use an ordinary sifter for the purpose), and rub them through with a spoon until noth- ing is left in the sieve but skins and seeds. Throw those aside and repeat until all has been rubbed through. The catsup is now complete. Bottle and cork tight.