, 1 pint of common vinegar, and the juice of 6
lemons.

_Mode_.--Choose the tomatoes when quite ripe and red; put them in a jar
with a cover to it, and bake them till tender. The better way is to put
them in the oven overnight, when it will not be too hot, and examine
them in the morning to see if they are tender. Do not allow them to
remain in the oven long enough to break them; but they should be
sufficiently soft to skin nicely and rub through the sieve. Measure the
pulp, and to each pound of pulp, add the above proportion of vinegar and
other ingredients, taking care to chop very fine the garlic, shalot,
capsicum, onion, and gherkins. Boil the whole together till everything
is tender; then again rub it through a sieve, and add the lemon-juice.
Now boil the whole again till it becomes as thick as cream, and keep
continually stirring; bottle it when quite cold, cork well, and seal the
corks. If the flavour of garlic and shalot is very much disliked,
diminish the quantities.

_Time_.--Bake the tomatoes in a cool oven all night.

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

_Note_.--A quantity of liquor will flow from the tomatoes, which must be
put through the sieve with the rest. Keep it well stirred while on the
fire, and use a wooden spoon.

UNIVERSAL PICKLE.

533. INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb.
of ginger, 1 oz. of mace, 1/2 lb. of shalots, 1 tablespoonful of
cayenne, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric.

_Mode_.--Boil all the ingredients together for about 20 minutes; when
cold, put them into a jar with whatever vegetables you choose, such as
radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these
come into season; put them in fresh as you gather them, having
previously wiped them perfectly free from moisture and grit. This pickle
will be fit for use in about 8 or 9 months.

_Time_.--20 minutes.

_Seasonable_.--Make the pickle in May or June, to be ready for the
various vegetables.

_Note_.--As this pickle takes 2 or 3 months to make,--that is to say,
nearly that time will elapse before all the different vegetables are
added,--care must be taken to keep the jar which contains the pickle
well covered, either with a closely-fitting lid, or a piece of bladder
securely tied over, so as perfectly to exclude the air.

PICKLED WALNUTS (Very Good).

534. INGREDIENTS.--100 walnuts, salt and water. To each quart of vinegar
allow