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Tomato Sauce

Tomato Sauce image
Parent Issue
Day
25
Month
August
Year
1865
Copyright
Public Domain
OCR Text

toes is iñude by reduoiug this vegetable to a pulp and seasoning with butter, Bugar, popper and palt, and a few corns of allspice. Tliis is served hot with fresh meats. But the following reccipt may be used in preparing winter stores, and it will keep without fail if properly prepared : - One peek of tomatoes, one ounoe of cloves, one ouiicü of cirmamon, two tablespoons oi'salt, two tablespoous of ground black pcpper, one quart of vinegar. Peel the tomatoes and b"il verj tender; then drain thern í'roni the juice. Boil the juico with the viuegar and above spioes, and five pounds of best brown sugar, unïil it is very thiuk ; pour it scalding liot over the fruit, aud keep closely covered.

Article

Subjects
Old News
Michigan Argus