Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/46

 indent=2|

12 ℔s. tomatoes

2 ℔s. onions

2 ozs. garlic (chopped line)

1 oz. ground ginger

$1⁄2$ oz. cloves

4 ozs. salt

$1⁄2$ oz. cayenne pepper

Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat throgh a sieve or colander till nothing but skin and seed remains. When cool, add a quart of best malt vinegar, half a ℔. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.

indent=2|

12 ℔s, tomatoes

2 ℔. cooking apples

1 ℔. onions

$3⁄4$ ℔. sugar

$1⁄4$ ℔. salt

2 ozs. each of allspice and garlic

$1⁄4$ oz. each of chillies, mace and cloves

1 quart best English malt vinegar

Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all together with rest of ingredients 3 to 4 hours. Strain and bottle.

Pare and core six large apples, cut up, and stew half hour with small cup of water, then add small cup sugar, mash together with a wooden stirer.

Stew gently some tomatoes with a little butter, pepper and salt, when soft mash with a fork, and add to them a well-beaten egg until they thicken. Serve on hot buttered toast.