Tomato Store Sauce (another way). — Put as many tomatoes as arc 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, haK an ounce of cayenne, half an ounce of minced shallot or onion, and a quart of strong vinegar✪ Tomato Store Sauce (Another Way). 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. HaK an ounce _ of garlic may be added or not to the other ' ingredients. Time, about four or five hours. Probable cost, tomatoes, 2d. to 6d. per pouad. Tomato Store Sauce (another way).— 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 quan- tity of cayenne may be substituted for these. Let the vinegar boil for eight or ten minutes — it will be sufiicient 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 or five hours. Tomato Store Sauce (another way).— 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 haK a pint of chilli vinegar, or half a pint of white-^\^ne \nnegar, and a little cayenne✪ Tomato Store Sauce (another way). 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 or twelve hours. Probable cost, tomatoes, 2d. to 6d. per pound. Tomato Store Sauce (excellent).— Cut four pounds of tomatoes into slices, and put them into a saucepan with two large onions sliced, one pound of Demerara sugar, a quarter of a pound of salt, two oimces of peppercorns, half a tea-spoonful of cayenne, half an ounce of cloves, and six ounces of allspice. Pour a pint of vinegar✪ Tomato Store Sauce (excellent) over the ingredients, and let them boil gently for two hoiurs. Stir frequently to keep them from burning. Rub them through a fine sieve, and as soon as the pulp is cold bottle it securely. Store in a cool drj' place. Time, two hours.

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Tomato Store Sauce (another way). — Put as many tomatoes as arc 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, haK 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. HaK an ounce _ of garlic may be added or not to the other ' ingredients. Time, about four or five hours. Probable cost, tomatoes, 2d. to 6d. per pouad. Tomato Store Sauce (another way).— 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 quan- tity of cayenne may be substituted for these. Let the vinegar boil for eight or ten minutes — it will be sufiicient 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 or five hours. Tomato Store Sauce (another way).— 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 haK a pint of chilli vinegar, or half a pint of white-^\^ne \nnegar, 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 or twelve hours. Probable cost, tomatoes, 2d. to 6d. per pound. Tomato Store Sauce (excellent).— Cut four pounds of tomatoes into slices, and put them into a saucepan with two large onions sliced, one pound of Demerara sugar, a quarter of a pound of salt, two oimces of peppercorns, half a tea-spoonful of cayenne, half an ounce of cloves, and six ounces of allspice. Pour a pint of vinegar over the ingredients, and let them boil gently for two hoiurs. Stir frequently to keep them from burning. Rub them through a fine sieve, and as soon as the pulp is cold bottle it securely. Store in a cool drj' place. Time, two hours.

Cassell's dictionary of cookery