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TOMATO STORE SAUCE (another way) (Gather the tomatoes on a dry)

Gather the tomatoes on a dry day, when they are quite ripe and red. Lay them in an earthen jar, put them into a cool oven, and let them remain all night, or until they are quite soft without being broken. Skin them, and rub them through a sieve. With every pint of pulp put half an ounce of bruised shallots, a quarter of an ounce of bruised garlic, a little salt, and half a pint of chilli vinegar, or half a pint of white-wine vinegar, and a little cayenne. Boil these ingredients together until the onions are soft. Rub the whole again through a sieve, add the juice of a lemon, and boil it again for ten minutes, stirring all the time. Put it into small dry bottles, and cork and seal these securely. The juice which flows from the fruit in baking must be added to the sauce. Time, ten to twelve hours. Probable cost, tomatoes, 2d. to 6d. per pound.