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Classic
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page 162
bottom; sprinkle salt on them, and put them in the sun every day until dry; then
brush off the salt, put them in a pot with one ounce of nutmegs, and one of mace
pounded; a large handful of horse radish scraped and dried, two dozen cloves of
garlic, and a pint of mustard seed; pour on one gallon of strong vinegar, tie
the pot close, put a board on, and let it stand three months--strain it, and
when perfectly clear, bottle it.
TOMATO CATSUP.
GATHER a peck of tomatos, pick out the stems, and wash them; put them on the
fire without water, sprinkle on a few spoonsful of salt, let them boil steadily
an hour, stirring them frequently; strain them through a colander, and then
through a sieve; put the liquid on the fire with half a pint of chopped onions,
half a quarter of an ounce of mace broke into small pieces; and if not
sufficiently salt, add a little more--one table-spoonful of whole black pepper;
boil all together until just enough to fill two bottles; cork it tight. Make it
in August, in dry weather.
TOMATO MARMALADE.
GATHER full grown tomatos while quite green; take out the stems and stew them
till soft; rub them through a sieve, put the pulp on the fire seasoned highly
with pepper, salt, and pounded cloves; add some garlic, and stew all together
till thick: it keeps well, and is excellent for seasoning gravies.
TOMATO SWEET MARMALADE.
PREPARE it in the same manner, mix some loaf sugar with the pulp, and stew until
it is a stiff jelly.
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