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it. In its green state the fruit is often used for tarts or puddings, being 

 flavoured with lemon or tartaric acid. The small green fruit also makes 

 <in excellent pickle by pouring boiling vinegar over it. 



Tomato Sauce. There are various methods for making this sauce, but 

 the following one can be commended : Bake the fruit gently till it 

 becomes soft, when the skins should be removed and the pulp rubbed 

 through a fiair sieve or coarse open cloth. To every quart of pulp add an 

 ounce of garlic and the same quantity of shallots, both chopped very fine, 

 with half-a-pint of vinegar. Boil well for about three hours and let it 

 stand till cold, when the sauce should be bottled, leaving out the corks 

 for two or three days, after which time the bottles must be securely 

 closed. Cayenne pepper, Chili vinegar, grated ginger or nutmeg, cloves, 

 allspice, mace, peppercorns, &c. may be used for flavouring, according 'to 

 taste, before the pulp is boiled. 



Tomato Chutney. This can be made in the following manner : To 

 twelve pounds of fruit add one pound of salt, two pounds of coarse sugar, 

 one ounce of Cayenne pepper, half-a-pound of garlic, the same quantity of 

 mustard, one pound of raisins, and spices according to taste. In the first 

 place, the fruit must be strained to separate the skins and seeds before 

 the other ingredients are added. It is also necessary that the garlic and 

 raisins should be chopped very fine. Add one quart of vinegar, and then 

 boil for three or four hours. When cool it should be bottled as 

 recommended for sauce. 



Tomato Jam. This is an excellent conserve when carefully made, and 

 spare fruit can always be turned to good account for this purpose. The 

 following will be found a good way of making it : Boil the fruit after 

 the skins have been removed for about an hour over a slow fire, and then 

 pour off as much of the watery juice as can be separated. Then for every 

 pound of fruit add an equal weight of white sugar, and for every three 

 pounds the juice and peel of a good sized Lemon, the latter being cut into 

 small pieces. Boil well for seven or eight hours, and then treat it the 

 same as other fruit jam. 



Dried Tcmatos. Tomatos dried in the same way as Figs make a very 

 palatable sweetmeat. For this purpose medium-sized fruit of thin 

 skinned varieties is the most suitable. The fruit should first be dipped in 

 boiling water to loosen the skins, which must he removed. Then it 

 should be placed in layers in jars or other vessels with sugar between 

 them. Let them stand for two or three days, then pour off the syrup, 

 which should be boiled till no scum will rise. This syrup should then be 

 poured over the fruit and allowed to remain for a week. The fruit must 

 then be taken out of the syrup, laid upon trays, and dried in the sun in 

 the same way as Raisins or Figs. Care must be taken during the process 

 of drying that the fruit is not exposed to rain or dew, or it will be in 

 danger of spoiling. The time required for drying will, as a matter of 

 course, vary according to the time of the year and the weather. When 

 thoroughly dry the fruit should be packed tightly in small boxes, 

 sprinkling white sugar between the layers. Fruit prepared in this way is 

 excellent, and when carefully dried will keep good for several years. 



Tomato Ww<c. This is a palatable and refreshing beverage when 



