Tomato Pickle
INGREDIENTS. - 24 small and perfectly ripe tomatoes, 1 quart of vinegar, 4 small onions, 1 oz. of pepper, oz. of cloves, oz. of celery-seed, 2 spoonfuls of mustard-seed, salt. AVERAGE COST, 3s.
Prick the tomatoes and lay them in an earthen jar with a little salt sprinkled between the layers, and let them stand for 3 days covered, draining away the juice into another covered jar. Mince the onions, then boil them in the vinegar with the other ingredients. Wash and dry the tomatoes, put them in a jar, pour over the juice from the other jar and the vinegar and other ingredients when cold, then cover and tie down closely.
TIME. A fortnight, before the pickle is ready.
SEASONABLE.--Make this in September or October.
Tomato Sauce (for Keeping; Excellent). INGREDIENTS. - To every quart of tomato pulp allow 1 pint of cayenne vinegar, oz. of shalots, oz. of garlic, peeled and cut in slices; salt to taste. To every 6 quarts of liquor, 1 pint of soy, 1 pint of anchovy sauce.
Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovysauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or resin the corks. This will keep good for 2 or 3 years.
THE TOMATO. small quantity of cayenne may be substituted for this).
Choose ripe tomatoes, put them into a stone jar and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other ingredients, mix well together, and put it into bottles and seal the corks.
TIME.-4 or 5 hours in a cool oven.
SEASONABLE from the middle of September to the end of October. Tomato Sauce (for Keeping;