pared from it.

TOMATO SAUCE FOR KEEPING (Excellent).

I.

530. INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne
vinegar (No. 386), 3/4 oz. of shalots, 3/4 oz. of garlic, peeled and cut
in slices; salt to taste. To every six quarts of liquor, 1 pint of soy,
1 pint of anchovy sauce.

_Mode_.--Gather the tomatoes quite ripe; bake them in a slow oven till
tender; rub them through a sieve, and to every quart of pulp add cayenne
vinegar, shalots, garlic, and salt, in the above proportion; boil the
whole together till the garlic and shalots are quite soft; then rub it
through a sieve, put it again into a saucepan, and, to every six quarts
of the liquor, add 1 pint of soy and the same quantity of anchovy sauce,
and boil altogether for about 20 minutes; bottle off for use, and
carefully seal or rosin the corks. This will keep good for 2 or 3 years,
but will be fit for use in a week. A useful and less expensive sauce may
be made by omitting the anchovy and soy.

_Time_.--Altogether 1 hour.

_Seasonable_.--Make this from the middle of September to the end of
October.

II.

531. INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered
ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2
tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small
quantity of cayenne may be substituted for this).

_Mode_.--Choose ripe tomatoes, put them into a stone jar, and stand them
in a cool oven until quite tender; when cold, take the skins and stalks
from them, mix the pulp with the liquor which is in the jar, but do not
strain it; add all the other ingredients, mix well together, and put it
into well-sealed bottles. Stored away in a cool dry place, it will keep
good for years. It is ready for use as soon as made, but the flavour is
better after a week or two. Should it not appear to keep, turn it out,
and boil it up with a little additional ginger and cayenne. For
immediate use, the skins should be put into a wide-mouthed bottle with a
little of the different ingredients, and they will be found very nice
for hashes or stews.

_Time_.--4 or 5 hours in a cool oven.

_Seasonable_ from the middle of September to the end of October.

III.

532. INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow
1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of
salt, 1 large green capsicum, 1/2 teaspoonful of cayenne, 2 pickled
gherkins, 6 pickled onions