THE HOME.

Waikato Times, Volume XXVI, Issue 2140, 27 March 1886, Page 2 (Supplement)

THE HOME.

Tomato Sawje (for* keeping)— Gather the tomatoes quite ripe on a sunny day. Out; them into quarters, and put them into a saucepan-with salt quant, snff., a good handful of basil, and one Or two olotes of garlic A little water' should be-put into the 'saucepan to'prevent (the tomatoes oatching. When they are thoroughly done turn them out upon a hair < sieve, and wait till all the water has drained irom them. Throw away the water, and pass the tomatoes through the seivo. The pulp thus obtained* is put into a sauce*pan to boil for about half an hour, and a moderate quantity of black' pepper may be added according to taste. Whan the sauce is quite cold, put it into mide-monthed bottles, oork tightly, and tie up each oork with a string or wire; dip the neck of each bottle into meltied ' resin, 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 i consists in letting the tomato palp reduce in the saucepan until it assumes the appearence of 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 is dissolved in hot water.

quiuce jelly. To Preserve Plums or Fruit of any kind for Tarts.—Fill wide-mouthed bottles with fruit; cover with bladder. Place in a moderately cool oven; do not rempve them until the fruit has reduced to half its original size! The bladder must fee covered, either with paper or a, bpard placed onjtop. to' prevent the heat destroying them. Fro.it preserved.in this manner is delicious, retaining its flavour and keeping fresh for any length of time. No water and no sngar is used, the juice of the fruit forming jelly around it.

Quince^ and Apple Jelly. — Take equal quantities of quince and apples; stew them separately till tender (the quinces will take the longest), strain the juice, mix it, and to every pound of juice allow gib of pounded sugar ; proceed as with

Quince Cakes.—Take the pulp after extracting the juice, and weight it; allow rather less than a pound of sifted sugar to each pound of pulp ; press the pulp through a hair sieve, and then mix the sugar with it, and a very little juice just to moisten it; stir over a clear fire until reduced to a stiff paste. Put it into shallow pans, and when cold cut it into cakes.

Quince Jelly.—Peel, cut up, and core sOmefine ripe quinces. Pnt them into sufficient cold water to cover them, and stew gently till soft, but not red. Strain the juice without pressure, weigh it, and to every 1 pound of juice allow lib of crushed sugar. Boil the juice for twenty minutes, add the sugar, and boil again till it jellies—about a quarter of an hour; stir and skim well all the time. Strain it again through a napkin or twice-folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with lib of sugar and Jib juicy apples, to every pound of quinces, or into cakes.