* * * * *
TOMATO CATSUP.
Gather a peck of tomatos, pick out the stems, and wash them; put them on
the fire without water, sprinkle on a few spoonsful of salt, let them
boil steadily an hour, stirring them frequently; strain them through a
colander, and then through a sieve; put the liquid on the fire with half
a pint of chopped onions, half a quarter of an ounce of mace broke into
small pieces; and if not sufficiently salt, add a little more--one
table-spoonful of whole black pepper; boil all together until just
enough to fill two bottles; cork it tight. Make it in August, in dry
weather.
* * * * *
TOMATO MARMALADE.
Gather full grown tomatos while quite green; take out the stems, and
stew them till soft; rub them through a sieve, put the pulp on the fire
seasoned highly with pepper, salt, and pounded cloves; add some garlic,
and stew all together till thick: it keeps well, and is excellent for
seasoning gravies, &c. &c.
* * * * *
TOMATO SWEET MARMALADE.
Prepare it in the same manner, mix some loaf sugar with the pulp, and
stew until it is a stiff jelly.
* * * * *
TOMATO SOY.
Take a bushel of full ripe tomatos, cut them in slices without
skinning--sprinkle the bottom of a large tub with salt, strew in the
tomatos, and over each layer of about two inches thick, sprinkle half a
pint of salt, and three onions sliced without taking off the skins.
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