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Classic
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page 41
them slowly in sharp vinegar, in a pewter basin, three or four hours, and then
strain it through a wire sieve, and bottle for use. It may be used in two weeks,
but improves much by age.
Use enough vinegar to make half a gallon of liquor when the process is over.
TOMATO SAUCE, FOR PRESENT USE.
Pour boiling water on the tomatoes, take the skin off, cut them up in pieces,
and cover them all over with loaf-sugar. No more should be prepared than you
wish to use at once, as they will not keep good.
TOMATO OMELET.
Skin and stew your tomatoes, then beat up half a dozen new-laid eggs, the yolk
and white separately; when each is well beaten, mix them with the tomatoes; put
them in a pan and heat them up, you have a fine omelet.
PRESERVED TOMATOES--NO. I.
Take them when quite small and green, put them in cold clarified syrup with an
orange. Simmer gently over a slow fire two or three hours. Equal weight of sugar
and tomatoes, and more than water enough to cover the tomatoes used for the
syrup; boil down quite thick.
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