Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of cold water, with straw or rags to prevent breaking them; set on the fire, boil from twenty to thirty minutes, take from the fire, let cool; then take the jars from the water and put away as the above. _Peas_ and _mushrooms_ are almost always preserved in water and salt. _Asparagus_ is also preserved, but it is so difficult to succeed, that even manufacturers of preserves have given it up. _Tomatoes._--Wash them and then bruise them in a boiler; set on the fire, boil half an hour, and strain, to secure all the juice. Put the juice on the fire, boil till reduced about one-half, let cool, put in jars, seal them, put them in a boiler of cold water, with straw or rags to prevent breakage; set the boiler on the fire, boil twenty minutes, take off, let cool. When perfectly cold, take the jars off, place in a cool, dark cellar, and we warrant that they keep for years. No salt or seasonings of any kind are used to preserve them. When you wish to use them, season to taste. _Tomato Catsup._--To make catsup with the above sauce, you have only to add to it, when in jars, peppers, pimento, cloves, etc.; but it is really not necessary, being too strong for this climate. _Another way._--Take good and well-ripened tomatoes, clean and wash them well, put them in a stewpan and set it on a moderate fire for a while; take from the fire, throw away the water coming from them, and then strain them into a vessel. Put what there is in the vessel back on the fire, and in the same stewpan, and let it reduce about one-half; take from the fire, pour in a crockery pot, and leave thus twenty-four hours; then put in bottles, cork well, and place them in a cold and dry place. _Cucumbers_.--The small green ones are the best. Clean them well in cold water with a brush, removing the prickles. Put cold water in a vessel with rock-salt in it, and shake it to dissolve the salt; soak the