TOMATO. 703 
trial, ‘‘ what does this mean?” But he missed a point in not 
proceeding to add, “I need not tell you, gentlemen, that the 
popular name for Tomato is Love-apple. Is it not manifest 
therefore what the base deceiver intended ? ” 
Tomatoes are now produced of remarkable size and solidity, 
running up to six inches in diameter, and weighing each from two 
to nearly three pounds, whilst as solid as a piece of meat; they 
defy rough weather, and remain on the market from the first early 
picking until the coming of frost. For Tomato jelly: “ Empty 
a can of Tomatoes into a porcelain-lined saucepan, with a large 
slice of onion, a clove or two, a couple of bay leaves, a teaspoonful 
of chopped green pepper, salt to taste, and a little sugar; put 
these on to heat; then soak a sufficient quantity of gelatine 
in a little water for half an hour, and after the Tomatoes have 
simmered for fifteen minutes Jet them come to the boil, and 
pour them over the partly-dissolved gelatine ; strain through 
a fine sieve into a bowl; let the juice become perfectly cool, 
and, as it begins to thicken, stir well, and turn into an earthenware 
mould ; serve the jelly on a round dish in a bed of fresh, crisp, 
young lettuce leaves.’ The jelly is better if prepared the day 
before it is wanted. A delicate compote of Tomatoes may be 
made which will retain all the curative virtues of the fresh fruit : 
“Remove the skin from each of a dozen good-sized, sound, 
tipe Tomatoes, cut them in quarters, and take out the seeds ; 
make a syrup with half a pound of sugar to half a pint of water, 
and boil till it pours thick ; then put in the Tomatoes, and bring 
them just to the boil, but do not allow them to go on boiling ; 
remove them to cool in the syrup, and serve in a glass dish.” 
Tomato-rice is a light, nourishing dish during convalescence 
from any bilious disorder. ‘ Put into a stewpan half a pound 
of Carolina rice, cover it with cold water, and bring it to the boil 
on the fire; then strain, and rinse it well in cold water, and put 
it back into the stewpan with half a pint of Tomato pulp, and 
One pint of some light gravy; add an ounce of butter, a little 
salt, and red pepper; bring again to the boil; simmer gently 
afterwards until the grains are tender, adding more gravy if 
needed ; the grains of rice should be all separate when cooked. 
For making Tomato Marmalade: ‘‘ Have ready over the fire 
a kettleful of clean boiling water; into this drop fresh, ripe 
Tomatoes, and let them remain until the skins crack ; then 
remove them, and put more into the same water. This is a 
