French Spice

Mix together one-half ounce of thyme and bay-leaves, and one-fourth ounce each of marjoram and rosemary; place the herbs on a sheet of paper, in a slow oven. When very dry put the herbs in a mortar with one ounce of nutmeg and one ounce of cloves, one-half ounce of peppercorns, and one-fourth ounce of cayenne pepper; and pound all until very fine, then sift it through a fine hair-sieve. Put the spice into bottles, cork well, and keep them in a dry store-cupboard for use.

French Sausage Spice

Mix together in a mortar five pounds of ground black pepper, two and one-half pounds of ground ginger, one pound each of ground nutmegs and cloves and one-half pound each of ground anise-seed and coriander-seeds. Preserve in a well-corked bottle.

Kitchen Spice

Mix together two pounds of ground black pepper, one pound of ground ginger, four ounces each of ground allspice, nutmegs and cinnamon, one-half ounce of ground cloves and three pounds of salt. This is very nice for seasoning sauces, soups and gravies, and should be preserved in a tightly-corked bottle.

Mixed Spice

Pound two ounces each of allspice, cloves and cinnamon, one-half ounce each of ginger and nutmeg and two ounces of coriander-seeds. When well powdered they must be kept in a tightly-corked bottle.

Savory Spice

Mix together equal parts of cloves, mace, nutmeg, pepper and salt, all finely ground beforehand. Put in a well corked bottle.

Spiced Tomatoes

For two pounds of ripe tomatoes allow one pound of brown sugar, one-half pint of cider vinegar and one-fourth of an ounce each of cinnamon and cloves. Put all these ingredients into a pan and allow them to simmer slowly at the side of the fire until the tomatoes are cooked. When ready take the tomatoes out and put them on a dish, leaving the syrup to go on simmering. When the tomatoes are quite cold return them to the syrup and boil gently for ten minutes longer. Afterwards put them in jars, allow the syrup to keep on boiling until well reduced, then move it from the fire and let it get cold. Pour the cold syrup over the tomatoes, cover the jars with parchment, tie them down tightly and keep them in a dry store-cupboard.

Tomato Paste

Secure some ripe tomatoes, cut them into quarters and place them in a stewpan with two or three cloves of garlic, a handful of basil and a lump of salt; pour in just enough water to keep them from burning, and stew gently. When cooked turn the tomatoes onto a fine hair-sieve, leave them until all the water has run from them, then pass their pulp through the sieve into a lined saucepan. Season the pulp to taste with pepper and boil it until reduced to a thick paste. It must be stirred constantly with a wooden spoon. When ready turn the paste into small jars, allow it to cool, then tie them over with heavy paper and put them away for future use. This paste makes a very good sauce, and in Italy, where it is used much, it is called conserva.