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Sausages, Tomato

To four pounds of pork sausage-meat allow twelve ounces of tomato-pulp. To prepare the latter, put some ripe tomatoes in a stewpan and cook until soft. Pass through a sieve to leave skins and seeds behind. Put the pulp into the pan, with salt and cayenne and a pinch of white sugar. Stir and boil for about ten minutes, then turn out into an earthen vessel to get cold before mixing it with the pork. It must be weighed after cooking and cooling. These sausages should be freshly made as required. Probable cost, 1s. per pound.