Cassell's dictionary of cookery

Tomato Ketchup. — A small glassful of tomato ketchup stirred into half a pint of melted butter or gravy may be used instead of tomato sauce. Take two quarts of small ripe tomatoes, cut them into slices, lay them in a deep pan, and sprinkle amongst them four ounces of salt. Let them lie for twenty-four hours. Pour the juice from them, and boil it with four ounces of shallots and a dozen and a half small capsicums. Press the tomatoes through a sieve, stir the pulp into the juice, and let it boil half an hour longer. Pour the ketchup into warm bottles whilst it is warm. Cork securely, and seal the corks. Time, two days. Tomato Ketchup (another way). — Take any quantity of very ripe tomatoes, and cut them into slices. Put a layer into a deep jar, sprinkle a little salt over it, add another layer and a little more salt, and repeat this until the tomatoes are all used. The quantity of salt required will be about two ounces of salt TOM (981 ) TOM for a quart of tomatoes. Put the jar in a warm place, and stii- the fruit every now and then for three days. At the end of that time press the tomatoes through a sieve. Measure the juice, and boil it with a quarter of an ounce of black pepper, eight cloves, a blade of mace, a teaspoonful of powdered ginger, and half an ounce of allspice to each quart of juice. Pour it while warm into warm bottles, and when it is quite ■cold cork up securely. At the end of three I months boil it again, adding fresh spice ac- I cording to taste. Cork it up again, and store i for use. Time to boil the juice with the spice, i a quarter of an hour. Tomato Ketchup (another way). — Boil ' one bushel of good tomatoes until soft, then squeeze through a fine wire sieve. Add half a g-allon of vinegar, a few ounces of salt, two ounces of cloves, a quarter of a pound of allspice, an ounce and a half of cayenne pepper, thi-ee table-si30onf uls of black pepper, and five heads of garlic skinned and separated. Mix and boil three hours or until reduced one-half, and bottle without straining. The garlic may be omitted. Tomato Marmalade.— Weigh the fruit, and take as many ounces of sugar as there are pounds of tomatoes. Put this sugar into a preserving-pan, place it upon a gentle fire, and stii- until it melts and acquires a lightbrown colour. Throw into it three or four onions finely minced, allowing one small onion for each pound of tomatoes. When these are slightly browned, put into the pan the tomatoes cut into quarters, and add a slight seasoning of pepper, salt, powdered mace, and grated nutmeg. Boil all together till the tomatoes are reduced to pulp, strain the juice through a sieve, and boil it quickly until it will jelly when a small portion is poured upon a plate. Put the mamialade into jars, and cover with •double layers of verj' thick paper. Time, two and a half to three hours. Tom.ato Omelet. — Take four ripe tomatoes, peel them, and chop them small. Beat a large table-spoonful of flour to a smooth paste with a little milk. Add six well-beaten eggs, a little pepper and salt, and the tomatoes. Fry the omelet in the usual way, and fold it over if liked, but do not turn it. Time to fry, five or six minutes. Probable cost, about lOd. Sufiieient for three or four persons.