Scald and peel twenty large fine tomatoes, put them in a stone jar, tie
paper over, and leave them in a warm oven for an hour. Take off the
liquid that floats on the top and press the fruit through a sieve. Add
to every quart of the tomatoes half a pint of good sharp vinegar, and
seasoning to your taste with this mixture, viz.
Bay salt 6 oz.
Mace, in powder ¾ oz.
Cayenne, in powder ½ oz.
Cloves, in powder 1½ oz.
Bay leaf 1 oz.
Put it into a clean saucepan, stir it continually from the bottom for
three hours and until you have got a smooth nice thick mass, which when
cold put into jars and cover well with bladder. It will be found of
essential service in seasoning soups, &c., when tomatoes are not to be
had.