2699.—TOMATO CHOW CHOW.
Ingredients.—6 large tomatoes, 1 Spanish onion, 1 green capsicum, 2 tablespoonfuls of brown sugar, 1 tablespoonful of salt, ½ a pint of vinegar.
Method.—Peel and chop the onion coarsely. Blanch the tomatoes, remove the skins, and slice them finely. Place the onion and tomatoes in a stewjar, add the capsicum finely-chopped, the sugar, salt and vinegar, and cook in a slow oven until the onion is quite tender. When cold turn into small jars or wide-necked bottles, cover closely, and store in a cool, dry place.
2700.—TOMATO SAUCE.
Ingredients.—To each quart of tomato pulp allow 1 pint of chilli vinegar, ¼ of a pint of soy, 1 tablespoonful of anchovy essence, 2 finely-chopped shallots, 1 finely-chopped clove of garlic, salt to taste.
Method.—Bake the tomatoes in a slow oven until tender, rub them through a fine sieve, and measure the pulp. Put it into a stewpan, add the rest of the ingredients, simmer until the shallots and garlic are quite tender, and pass the whole through a tammy or fine hair sieve. Store in air-tight bottles.
2701.—TOMATO SAUCE. (Another Method.)
Ingredients.—12 large tomatoes, 2 Spanish onions, 1 oz. of salt, ½ a teaspoonful of cayenne, 1 pint of vinegar.
Method.—Peel the onions, slice them thinly, place them in a stewjar with the tomatoes, and cook in a slow oven until tender. Pass the pulp through a fine hair sieve, put it into a stewpan with the vinegar, salt and cayenne, and simmer gently for 10 minutes. Store for use in small air-tight bottles.
2702.—TOMATO SAUCE. (Another Method.)
Ingredients.—12 large tomatoes, 2 tablespoonfuls of malt vinegar, 1 dessertspoonful of salt, 1 dessertspoonful of ground ginger, 1 saltspoonful of cayenne, 1 finely-chopped clove of garlic.
Method.—Put the tomatoes into a stewjar, add the salt and garlic, cook until tender, and rub through a fine hair sieve. Add the rest of the ingredients; when well mixed, turn into small bottles, cork tightly, and store them in a cool, dry place.
2703.—TOMATO VINEGAR.
Ingredients.—18 sound tomatoes, 3 or 4 ozs. of salt, 1 quart of good vinegar, ¼ of a pint of mustard seed, mace, cloves, nutmeg.
