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Tomato Salad

Take some ripe red English tomatoes; slice or quarter them; sprinkle a little Lucca oil over them, and about a third as much vinegar; a few drops of onion or tarragon vinegar may be added; finish off with salt and pepper--mignonette pepper for preference. A pinch of white sugar is an improvement. Chopped spring onions may be used if there is no onion vinegar at hand. Probable cost of tomatoes, 4d. to 8d. per pound.

TOMATO SAUCE FOR PRESENT USE (to serve with Cutlets, Roast Meats, etc). Take a dozen ripe tomatoes, cut them in halves, and press the seeds and the watery part from them. Put them in a stewpan with a quarter of a pint of gravy or strong broth and a quarter of a salt-spoonful of cayenne. Let them stew softly until they are tender. Press them through a fine sieve, and put the pulp back into the stewpan with half a tea-spoonful of salt. Let it simmer gently for a few minutes, and serve very hot. If liked, a blade of mace, two or three shallots, and two cloves may be stewed with the tomatoes, but most lovers of tomatoes prefer that they should retain their distinctive character, and consider that tomato sauce is spoilt if it is flavoured with other ingredients. Tomatoes very so much in size and juiciness that it is difficult to give the exact quantity of liquor required for them. It should be remembered, however, that the sauce should be of the consistency of thick cream, and that if it is too thick a little more gravy should be added: if too thin, it should be boiled down very quickly for a short time. Time to simmer the tomatoes, about an hour. Probable cost, 2d. to 4d. per pound. Sufficient for six or eight persons.