THE EMIGRANT'S HAND-BOOK. 159 



The sample was deposited by Mrs. Steiger, of Wash- 

 ington city, and the recipe was transmitted with it for 

 publication. It is deeply to be regretted that, since the 

 periodicals of the day are open to communications, so 

 many valuable improvements are lost to the world, barely 

 for the want of publicity. Others may have dried the 

 tomatoes with a recipe, however less successful. 



RECIPE. Take six pounds of sugar to one peck (or six- 

 teen pounds) of the fruit. Scald and remove the skin of 

 the fruit in the usual way. Cook them over a fire, their 

 own juice being sufficient without the addition of water, 

 until the sugar penetrates and they are clarified. They 

 are then taken out, spread on dishes, flattened and dried 

 in the sun. A small quantity of the syrup should be oc- 

 casionally sprinkled over them while drying; after which, 

 pack them down in boxes, treating each layer with pow- 

 dered sugar. The syrup is afterward concentrated and 

 bottled for use. They keep well from year to year, and 

 retain surprisingly their flavor, which is nearly that of 

 the best quality of fresh figs. The pear-shaped or single 

 tomatoes answer the purpose best. Ordinary brown sugar 

 may be used, a large portion of which is retained in the 

 syrup. 



TOMATO CATSUP. 



The tomatoes, when fully ripe, should be bruised and 

 boiled slowly for half an hour ; then strained through a 

 cloth, and the liquid boiled another half hour, after add- 

 ing salt and spices, but without any admixture of water. 

 The scum should be carefully removed, so as to render 

 the liquor as pure as possible. It should be bottled and 

 kept in a cool place. After it has stood a short time, 

 should any sediment be discovered in the bottles, (and in 

 order to know with certainty, clear bottles would be the 



