THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Virginia Taylor
Virginia Taylor (in apron) teaches how to make mustard and ketchup, such as cranberry ketchup, from scratch. (Joel Page for The Boston Globe) Joel Page for The Boston Globe

Old-fashioned way is best, when it comes to condiments

By Mara Zepeda
Globe Correspondent / August 1, 2007

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Ketchup and mustard have been around for centuries, so no one remembers a time when they weren't part of the American tradition. Heinz, French's, and other manufacturers have made sure that these condiments go from the grocery store to your shelf at home. Historically, ketchup had nothing to do with tomatoes and mustard was much more pungent ... (Full article: 657 words)

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