4:02 



DOMESTIC ECONOMY. 



[OllAP. IV. 



ter on them -without salt, and let them stand a few minutes. Chop them np 

 fine, putting in some cabbage, horseradish, and peppers ; and when all 

 chopped, put on salt, pepper, and vinegar, and they are ready to pickle in 

 crocks. This makes an excellent relish with meat. 



Tomato CATcnrp. — Scald ripe tomatoes just sufficiently to allow you t.i 

 take oil" the skins ; let them stand for a day, covered with salt ; strain the*'', 

 to thorougldy remove the seeds ; then to every two quarts add three ounces 

 of cloves, two of black pepper, two nutmegs, and a very little Cayenne pep- 

 per and salt ; boil the liquor for an hour; let it cool and settle ; add a pint 

 of the best cider vinegar : bottle, cork, and seal tight, and keep it always in 

 a cool place. 



AxoTDEE Way. — Take a bushel of tomatoes and boil them till soft; 

 squeeze them through a fine wire sieve, .and add half a gallon .of vinegar^ 

 one pint and a half of salt, two ounces of cloves, quarter of a pound of all- 

 spice, two ounces of Cayenne pepper, five heads of garlic, skinned and sep- 

 arated ; mix together and boil about three hours, or until reduced to about 

 one half ; then bottle, without straining. 



Tomato Sauce. — One peck of tomatoes, one ounce of cloves, one ounce 

 of cinnamon, one quart of vinegar, four pounds of brown sugar, two table- 

 s])ooiifuls of salt, and the same of ground black pepper. Peel the tomatoes, 

 and boil until very tender. Drain them from the juice. Now boil the 

 sugar, spices, etc., in the liquid until it is thick as syrup ; return the fruit 

 into this syrup, and stew until the mass is a jam, and it keeps well any 

 length of time. This may be used to flavor the following sauce : 



442. PicDEC Sauce. — Beat the yelks of four eggs perfectly ; mix with the 

 eggs a tumbler of jelly, four large tablespoonfuls of brown sugar, four large 

 tablespoonfuls of mustard stirred into a batter Avith vinegar ; to these ingre- 

 dients add a teacupful of butter and two tumblers of best vinegar. Stir all 

 together carefulh' ; set the vessel in which you have mixed the sauce in a pot 

 of boiling water and cook until it thickens and the egg is done; stir in a 

 little salt and half a teaspoonfnl of Cayenne pepper and as much tomato 

 sauce as will give it a pleasant flavor. 



443. Mi!s!irooffis, and Ihfir fscs and Production.— It has been published 

 that some of the great producers of mushrooms near Paris, who grow them 

 in artificial caves, can produce at the rate of eighty quarts a day upon an 

 acre of surface, which would give an annual crop of 29,200 quarts. Allow- 

 ing the actual crop only one fourth of this quantity, it would be a very val- 

 uable one, as the average market price in New York is 25 cents a quart. 

 Say 7,300 quarts for the product of an acre, at 25 cents, this would be 

 §1,S25 a year. The construction of artificial caves, however, is so ex- 

 pensive, that mushrooms are not likely to be much cultivated by farmers for 

 family iise, though many of them will continue to collect such as are pro- 

 duced spontaneously about the homestead ; and to enable them to do so 

 without danger of getting hold of other plants of the agaric family that are 

 poisonous, we give the following rules to distinguish the edible mushrooms 



