BOTTLED TOMATAS, OR TOMATA CATSUP.
Cut half a peck of ripe tomatas into quarters; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the juice from them through a hair-sieve into a stewpan, and boil it for half an hour with three dozens of small capsicums and half a pound of eschalots; then add the tomatas, which should be ready pulped through a strainer. Boil the whole for thirty minutes longer; have some clean wide-necked bottles, kept warm by the fire, fill them with the catsup while it is quite hot; cork, and dip the necks into melted bottle-resin or cement.
Tomatas, 1/2 peck; salt, 1/2 lb.; capsicums, 3 doz.; eschalots, 1/2 lb.: 1/2 hour. After pulp is added, 1/2 hour.
Obs.—This receipt has been kindly contributed by a person who makes by it every year large quantities of the catsup, which is considered excellent: for sauce it must be mixed with gravy or melted butter. We have not ourselves been able to make trial of it.