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TOMATO STORE SAUCE (another way) (Take two dozen tomatoes)

Take two dozen tomatoes, and bake them in a slow oven till quite soft. Rub them through a sieve, and weigh them. Put a pint of vinegar into a saucepan with one ounce of minced shallots, half an ounce of salt, half an ounce of white pepper, and six capsicums--a small quantity of cayenne may be substituted for these. Let the vinegar boil for eight or ten minutes--it will be sufficient for two pounds of pulp. Mix the vinegar and the tomatoes together, and add the juice that flowed from the fruit in baking and the strained juice of a small lemon. Put the mixture again into the saucepan, and stir it over a gentle fire till it is as thick as cream. Turn it out, and let it get cold. Put it into dry wide-mouthed bottles, and cork these down securely. Half an ounce of bruised garlic may be added or not. Time, four to five hours.