Hot Catsup - cooking recipe

Ingredients

1 gal. catsup
2 bottles Louisiana hot sauce
10 drops of garlic oil
1/2 tsp. onion salt
7 jalapeno peppers

Preparation

First of all, be careful of your selection. Once selected, give your entire thought to preparation for domestic use.
Some insist on keeping them in a pickle, others are constantly getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet and tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Keep warm with a steady fire of domestic adoration and serve with peaches and cream. Thus prepared, they will keep for years.