THE HOME.

Globe, Volume XXIII, Issue 2248, 12 May 1881, Page 4

THE HOME.

Bacon and Potatoes. — (1) Mash some cold (previously boiled) potatoes roughly (not too fine) with a lump of butter and a little pepper; form them into a flat round cake about two inches thick ; fry it in a frying pan to o rich brown, turning both sides, and place slices of fried bacon round it in the dish. Sarvo hot; a little beef gravy put into it when done will give a good flavor. Tho bacon .may be inserted into the mass of potato as in a pie, instead of being set round the edges. (2) Slice up raw potatoes into round slices a quarter of an inch thick (or chop thorn into moderately-sized dice), fry with butter, and serve hot with bacon, in same way as first recipe. Tomato Sauce.-—To every pound of tomato (ripe) rubbed through a sieve, after being baked, add one pint of vinegar, one ounce of garlic, one ounce shallot sliced very very fine, half ounce white popper, half ounce salt. Boil these together, and etrain them through a sieve. To every pound add tho juice of throe lemons, and boil the whole together till it has acquired tho consistency of cream. When cold bottle it and keep it in a dry place, well corked. Another method: —Boil in a covered jar, in a saucepan of water, ripo tomatoes, with a quarter of an ounce of shred shallots to every pound of tho fruit. When quite tender rub tho pulp through a sieve, aad to every pound add a pint of vinegar ond tho juice of two lemons, half an ounce of white popper ground, and a small teaspoonful of cayenne popper. Boil over a slow fire until tho sauce is sufficiently thick. Keep it in half-pint bottles, well corked and covered with bladder, in a dry place. Capsicums may be used instead of ooyonno, and if liked a very small quantity of garlic ; either or both must be boiled in the jar with the tomatoes.