Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | No Ingredients Found |
This is for the convenience of having the benefit of the fruit at any season. The tomatoes are skinned and salted, and set into a vessel in a water bath, and stewed for half an hour; the excess of juice may be drained off, which will do for catsup, then spread the pulp on earthen dishes or plates, and dry them gradually in a cool stove or brick oven; when quite dry hang them in bags in a dry room, and soak when wanted to cook for sauce - but they will require seasoning with pepper and butter. Origin: The Canadian Settler's Guide, written in 1855. Shared by: Sharon Stevens Submitted By SHARON STEVENS On 03-28-95