* * * * *

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.

When the bushel of tomatos is thus prepared, let them remain for _three_
days, then put them into a large iron pot, in which they must boil from
early in the morning till night, constantly stirring to prevent their
sticking and mashing them.

The next morning, pass the mixture through a sieve, pressing it to
obtain all the liquor you can; and add to it one ounce of cloves,
quarter of a pound of allspice, quarter of a pound of whole black
pepper, and a small wine glass of Cayenne; let it boil slowly and
constantly during the whole of the day--in the evening, put it into a
suitable vessel to cool; and the day after, bottle and cork it well:
place it in a cool situation during warm weather, and it will keep for
many years, provided it has been boiled very slowly and sufficiently in
the preparation. Should it ferment it must be boiled a second time.

* * * * *

PEPPER VINEGAR.

Get one dozen pods of pepper when ripe, take out the stems, and cut them
in two; put them in a kettle with three pints of vinegar, boil it away
to one quart, and strain it through a sieve. A little of this is
excellent in gravy of every kind, and gives a flavour greatly superior
to black pepper; it is also very fine when added to each of the various
catsups for fish sauce.

* * * * *

MUSHROOM CATSUP.

Take the flaps of the proper mushrooms from the stems--wash them, add
some salt, and crush them; then boil them some time, strain them through
a cloth, put them on the fire again with salt to your taste, a few
cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck
of mushrooms; boil it till reduced to less than half the original
quantity--bottle and cork it well.

* * * * *

TARRAGON OR ASTRAGON VINEGAR.

Pick the tarragon nicely from the stem, let it lie in a dry place
forty-eight hours; put it in a pitcher, and to one quart of the l