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TOMATO STORE SAUCE (another way) (Put as many tomatoes)

Put as many tomatoes as are agreeable into an earthen jar, set them in a slow oven, and let them bake gently until quite soft. Rub them through a fine sieve, and weigh the pulp. With every pound put an ounce of white pepper, an ounce of salt, half an ounce of cayenne, half an ounce of minced shallot or onion, and a quart of strong vinegar. Boil the whole till it is as thick as cream, let it get cool, put it into dry wide-mouthed bottles, cork closely, and store in a cool dry place. Half an ounce of garlic may be added or not to the other ingredients. Time, about four to five hours. Probable cost, tomatoes, 2d. to 6d. per pound.