154 THE VEGETABLE CULTIVATOR. 



ous species of herbs, not only gratify the taste, but 

 also afford a useful food for man. 



As to the medicinal or nourishing qualities of 

 the love apple little can be said ; but for culinary 

 purposes it is in much esteem for its pleasant acidity 

 in soups ; it makes an excellent sauce for fish, meat, 

 &e. ; an agreeable catsup and pickle. It forms an 

 elegant side dish for the table, when dressed in the 

 following manner. The largest and best fruit should 

 be chosen fully ripened ; cut them through exactly 

 in the middle, so as to have a top and bottom ; they 

 are then to be broiled, for which a few minutes will 

 suffice, keeping principally the inside uppermost, 

 to preserve their juice. When done, a small bit of 

 fresh butter, pepper, &c. should be put on each, 

 when, after again being placed a few minutes 

 before the fire, they will be, as our old herbalist, 

 Gerard, said, above 150 years ago, a dainty dish for 

 a queen. 



The following is an excellent receipt for making 

 tomato sauce. Take the tomatoes when ripe, and 

 bake them till they become quite soft ; then scoop 

 them out with a teaspoon, and rub the pulp through 

 a sieve. To the pulp put as much Chili vinegar as 

 will bring it to a proper thickness, with salt to your 

 taste. Add to every quart half an ounce of garlic 

 and one ounce of shallots, both sliced very thin. 

 Boil it one quarter of an hour: then strain, and take 

 out the garlic and shallots. After standing till it is 

 quite cold, put the sauce into stone bottles, and let 

 it stand a few days before it is corked up. If when 

 the bottles are open the sauce should appear to be 

 in a fermenting state, put some more salt, and boil 



