Directions:
Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium-sized onions, chopped very fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.