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Classic
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page 165
cupful of strong vinegar, and a table-spoonful of brandy; cork them up and seal
them over.
Tomato Sauce.
Scald and peel a peck of ripe tomatoes; cut them in slices and lay them on a
large dish; cover well with salt each layer; the next morning put the tomatoes
in a colander or on a sifter, and drain off all the liquid; then mash them with
a wooden masher, and to each quart, put a pint of strong vinegar, two
table-spoonsful of white mustard seed, a dozen cloves, a dozen grains of black
pepper, an onion sliced and chopped, a table-spoonful of salt; if mashed fine
you can pour it out of wide-mouthed bottles; put a table-spoonful of spirits in
each bottle at the top; cork tight, and seal. If you prefer putting the sauce in
small stone jars, put spirits on paper at the top of each.
Spiced Peaches.
Take nine pounds of good ripe peaches, rub them with a coarse towel, and halve
them; put four pounds of sugar and a pint of good vinegar in your preserving
kettle, with cloves, cinnamon and mace; when the syrup is formed, throw in the
peaches, a few at a time, so as to keep them as whole as may be; when clear,
take them out and put in more; boil the syrup till quite rich, and then pour it
over the peaches.
Cherries may be done in the same way.
Mushroom Sauce.
Gather large mushrooms, that have not turned dark, peel them and cut off the
stems; put them in a pan and strew salt over each layer; when all are in, mash
them well; then put them in a jar, put a plate on the top,
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