312 QUEENSLAND AGRICULTURAL JouRNAL. [1 Apnit, 1899. 
TOMATO SAUCE. 
Tomaroxrs are found growing either cultivated or self-sown on most farms in 
Queensland. ‘The finest tomatoes we ever saw we found growing on a deserted 
goldfield in the Gilbert district; yet amongst the heaps of bottles lying about 
the abandoned huts, there were to be seen some labelled ‘“ Tomato Sauce,” 
made in England! ‘This with splendid fruit at the very doors of the miners. 
Why do farmers buy imported tomato sauce? Is it to save trouble? The 
making of this excellent condiment is so simple that only five ingredients are 
required in addition to the fruit. Here isa good Rural World recipe :—Peel 
some ripe tomatoes, say }-gallon, and take three pods of red pepper (chilies) 
and cook till tender. Strain this through a coarse cloth, or pass it through a 
hair sieve, and add 1 oz. of salt, 1 oz. of black pepper, 4-02. of allspice, and 
4-pint of vinegar. Boil the whole slowly for 3 or 4 hours, bottle it whilst 
warm, and cork it down tightly. 
A FEW HOUSEHOLD HINTS. 
Ir you wish for good digestion, eat onions, tomatoes, olives, and apples. 
JUGGED HARE. 
The hare season is coming on, and city folk will be looking for presents of 
these animals from their friends on the Downs. Many people dislike hare, but 
often this dislike is brought about by the ignorance of the cook. Now few 
things are nicer in the way of prepared game than jugged bare, but few. cooks 
really know any better than the ‘“‘ good plain cook” who thought that jugged 
hare meant hare sent to table in a jug. Here is one good recipe :— 
Juacrp Hark, SIMPLE. 
Take 1 hare, 1 bunch of sweet herbs, 2 onions, each stuck with 3 cloves, 3 
whole allspice, + teaspoonful black pepper, a strip of lemon-peel, thickening of 
butter and flour, 2 tablespoonfuls of mushroom ketchup, and some small pieces 
of bacon, salt to taste. Wash the hare thoroughly in salted water, dry, and cut 
into small joints; flour and brown them; put them in a stew-pan, with the 
herbs, onions, cloves, allspice, pepper, and lemon-peel ; cover with hot water ; 
and when it boils, remove the scum and let it simmer gently 14 hours or more, 
Take out the pieces of hare; thicken the gravy with flour and butter, add the 
ketchup, let it boil for 10 minutes, strain over the hare, and serve. A few fried 
foreemeat balls should be added in serving, or they may be stewed for 10 
minutesin the gravy. Serve with red currant jelly. 
Here is another good one:—The hare is skinned, then wiped (not washed), 
cut up into pieces, and nicely fried in butter. A saucepan of boiling gravy 
must be in readiness to put the joints in as each is fried. All is allowed to 
simmer for 1 hour, then the pieces of hare are placed in a large tureen, the 
gravy flavoured with Armour’s extract of beef and Yorkshire relish, and 
thickened with butter rolled in cornflour; 1 gill of port wine is now added, 
then the whole must be poured over the hare, boiling hot. 
Black currant jelly accompanies this dish to table. 
The dish is garnished with a dozen forcemeat balls, made with minced 
parsely, chopped suet, fine bread-crumbs, sweet lemon thyme, and the juice and 
the rind of a lemon, seasoned with pepper and salt to taste, rolled into shape 
with floured hands, and fried in butter. 
_ When only the whites of eggs are required, the yokes may be kept for some 
time if they are put into a small cup, covered with a little cold water, and kept 
in a cool place. 
