THE HOME.

Globe, Volume XXIII, Issue 2399, 10 December 1881, Page 4

THE HOME.

Tomato Sauce (koh Keeping).—Gather ■when rips on a sunny day. Out them into quarters, and put them into a saucepan with salt quantity sufficient, a good handful of basil, and three or four cloves of garlic. A little water should bo put into the saucepan to prevent the tomatoes catching. When they aro thoroughly done turn them out upon a hair sieve, and wait till all the water has drained from them. Throw away this water, and pass the tomatoes through the sieve. The pulp thus obtained is put into a saucepan to boil for about half on hour, and a moderate quantity of black pepper may be added according to taila. When the sauce is quite cold, put it into wide-mouthed bottles, cork tightly, and tie up each cork with otring or wire; dip the nock of each bottle into melted rosin, and you may then put them away to be used when required. The bottles should be of moderate size, for once opened, the sauce will no longer keep good. Another way consists in letting the tomato pulp reduce in the saucepan until it assumes the appearance o'c a very thick paste, care being taken to stir it constantly. When cold it is put away like jam, in pots. When wanted for use a small quantity of it ia dissolved in hot water.—The a. o. "Vegetable Mabeow Jam.—Peel the marrows, and grate them ; to 6ib of marrow put 61b of loaf sugar and the juloo and grated rind of two lemons, 2ozs of ginger bruised and tied in a muslin hag. Boil it all for nearly an hour over a moderate firs ; stir it frequently. Pour into pots, and secure it same way as any other preserve. —A.J, The following is said to be an excellent recipe for vegetable marrow preserve, and to be very like marmalade : Pare a green marrow, take out the seeds, slice it in very thin pieces about 3in long.; to every pound of the slices put 11b of cryatalisod white sugar, and the juice and rind of two lemons, the rind chopped very fine; lay this in a dish in alternate layers, let it remain two days, then boil for threequarters of an hour. Another—Take middlesized marrows, peel and slioa them, boil for a few minutes, then lay the slices on a sieve to drain ; pnt them in a preserving pan, allowing Jib of sugar to each pound of marrow ; add to every 31b the juice and peel of a lemon; boil three-quarters of an hour, stirring briskly »U the time. More lemon may bo added if hey are small.— " Queen,”