Tomato Soup, With Rice

No. 1587. - Prepare the Tomatoes as in Nos. 1583 or 1586. Boil four ounces of rice in broth and have it dry when it is boiled. Serve it with the Tomatoes in a soup tureen.

Tomato Soup, Florida Style

No. 1588. - Prepare one gallon of Tomato soup as in Nos. 1583 or 1586. Boil one-quarter of a pound of sago in some white broth, and when it is cooked put it in the soup. Let it boil for a few minutes and then serve.

Tomato Catsup, No. 1

No. 1589. - Cut four dozen ripe Tomatoes in quarters and put them in a saucepan to cook. When they are thoroughly cooked rub them through a fine sieve. Then put the puree in a saucepan with one pint of wine vinegar, one ounce of ground cloves, allspice, cinnamon and ground pepper, and a little salt, and reduce it to its proper consistency. When it is cold put it in bottles, cork them tightly, and then boil them in a hot water bath for half an hour.

Tomato Catsup, No. 2

No. 1590. - Cut six dozen ripe Tomatoes in quarters, put them in a saucepan and, when they are thoroughly cooked, rub them through a fine sieve. Put them back in the saucepan and add one ounce of mustard flour, a teaspoonful of ground mace, one of cloves, one of black pepper, a little salt, a pinch of Cayenne pepper, and one ounce of celery seed tied up in a bag. Let it boil slowly until reduced to one-third of its original quantity. Then add one pint of wine vinegar and pour it into an earthen jar. When cold take out the celery seed, bottle the catsup, cork them tightly, and boil them in a hot water bath for twenty minutes.

Tomato Catsup, No. 3

No. 1591. - Peel six dozen nice ripe Tomatoes, cut them in quarters, put them in a saucepan and add four finely sliced onions, six sliced bell peppers, two ounces of brown sugar, an ounce of cinnamon, a little ginger, salt and a grated nutmeg. Moisten with two quarts of wine vinegar, and when the Tomatoes are thoroughly cooked, strain them through a fine sieve. Put the catsup in bottles, cork them tightly and boil them in a hot water bath for twenty minutes.

Tomato Catsup, Epicurean Style

No. 1592. - Select six dozen nice ripe Tomatoes, cut them in halves, put them in a saucepan and boil them for fifteen minutes. Then drain them on a cloth, which you place in a colander. When dry rub them through a fine sieve. Put this puree in a flat saucepan, season it with salt and red pepper, and add a pint of Worcestershire sauce and a glassful of wine vinegar. Then reduce the catsup to its proper consistency, take it from the fire, and when cold bottle it. Cork them tightly and boil them in a hot water bath for twenty-five minutes. Keep the bottles tightly corked at all times.

Tomatoes, Yum-Yum

No. 1593. - Wash and clean six dozen green Tomatoes, slice them finely and add to them about the same quantity of finely sliced green peppers. Put them in an earthen jar with one pound of salt, mix the whole well together, and on the following day drain off the moisture and add one ounce of ground allspice, half an ounce of cloves, four ounces of grated horse-radish and six ounces of mustard seed. Mix the whole well together and pour over them some boiled wine vinegar to cover. Cover the jar tightly and keep it in a cool place.