Tomato Puree (for roast beef, mutton, pork, &c). — Take a dozen ripe tomatoes, slice off the stalks and the part that adheres to them, squeeze out the pips, break them into pieces, and put them into a stewpan with three or four spoonfuls of good brown gravy and a little salt and cayenne. Let them boil; put with them an onion, a bunch of parslej', a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the herbs, and rub the tomatoes through a fine hair Ive an ounce of butter in a saiice- pan, and mix a tea-spoonful of flour✪ Tomato Puree (for roast beef, mutton, pork, &c) smoothly ■with it. Add a spoonful or two of gravy and the tomato pulp, and stir the puree over the fire for five or six minutes. Serve very hot. Time to stew the tomatoes, about an hour. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons. Tom.ato Puree (for veal cutlets, calf's head, &c.). — Sinnner the tomatoes in good gravy till soft, as in the last recipe. Take out the herbs, and rub them through a sieve. Mix an ounce of clarified butter with a tea-spoonful of flour to a smooth paste ; add gradual!}' two or thi-ee spoonfuls of thick cream and the tomato pulp. Stir the puree over the fire for a few minutes, and serve very hot. Time to stew the tomatoes, about an hour. Probable cost, toma- toes, '2d. to 6d. per pound. SuflBLcient for five or six persons. Tomato Sauce for present use (to serve with cutlets, roast meats, &c.). — Take a dozen ripe tomatoes, cut them in halves, and press the seeds and the watery part from them. Put them in a stewpan with a quarter of a pint of giavy or strong broth and a quarter of a salt- spoonful of cayenne. Let them stew softly until they are melted. Press them througli a fine sieve, and put the pulp back into the stewpan with half a tea-spoonful of salt✪ Tomato Sauce for Present Use. Let it simm&r gently for a few minutes, and serve very hot. If hked, a blade of mace, two or three shallots, and two cloves may be stewed with the tomatoes, but most lovers of tomatoes prefer that they should retain theii- distinctive character, and consider that tomato sauce is spoilt if it is fla- voured with other ingredients. Tomatoes vary so much in size and juiciness that it is difficult to give the exact quantity of liquor required for them. It should be remembered, however, that the sauce should be of the consistency of thick cream, and that if it is too thick a little more gravy should be added: if too thin, it should be I boiled down very quickly for a short time. Time to simmer the tomatoes, about an hour. Probable cost, 2d. to 4d. per pound. Sufficient for six or eight persons. Tomato Sauce (another way). — Melt in a stewpan a dozen or two ripe tomatoes (which, before putting into the stewpan, cut in two, and squeeze the juice and the seeds out). Then put two shallots, one onion, with a few bits of ham, a clove, a little th}^ne, a bay-leaf, a few- leaves of mace, and when melted rub them through a tamis. Mix a few spoonfuls of good Espagnole and a little salt and pepper with this puree. Boil it for twenty minutes, and serve. ✪ Tomato Sauce (Another Way)

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Tomato Puree (for roast beef, mutton, pork, &c). — Take a dozen ripe tomatoes, slice off the stalks and the part that adheres to them, squeeze out the pips, break them into pieces, and put them into a stewpan with three or four spoonfuls of good brown gravy and a little salt and cayenne. Let them boil; put with them an onion, a bunch of parslej', a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the herbs, and rub the tomatoes through a fine hair Ive an ounce of butter in a saiice- pan, and mix a tea-spoonful of flour smoothly ■with it. Add a spoonful or two of gravy and the tomato pulp, and stir the puree over the fire for five or six minutes. Serve very hot. Time to stew the tomatoes, about an hour. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons. Tom.ato Puree (for veal cutlets, calf's head, &c.). — Sinnner the tomatoes in good gravy till soft, as in the last recipe. Take out the herbs, and rub them through a sieve. Mix an ounce of clarified butter with a tea-spoonful of flour to a smooth paste ; add gradual!}' two or thi-ee spoonfuls of thick cream and the tomato pulp. Stir the puree over the fire for a few minutes, and serve very hot. Time to stew the tomatoes, about an hour. Probable cost, toma- toes, '2d. to 6d. per pound. SuflBLcient for five or six persons. Tomato Sauce for present use (to serve with cutlets, roast meats, &c.). — Take a dozen ripe tomatoes, cut them in halves, and press the seeds and the watery part from them. Put them in a stewpan with a quarter of a pint of giavy or strong broth and a quarter of a salt- spoonful of cayenne. Let them stew softly until they are melted. Press them througli a fine sieve, and put the pulp back into the stewpan with half a tea-spoonful of salt. Let it simm&r gently for a few minutes, and serve very hot. If hked, a blade of mace, two or three shallots, and two cloves may be stewed with the tomatoes, but most lovers of tomatoes prefer that they should retain theii- distinctive character, and consider that tomato sauce is spoilt if it is fla- voured with other ingredients. Tomatoes vary so much in size and juiciness that it is difficult to give the exact quantity of liquor required for them. It should be remembered, however, that the sauce should be of the consistency of thick cream, and that if it is too thick a little more gravy should be added: if too thin, it should be I boiled down very quickly for a short time. Time to simmer the tomatoes, about an hour. Probable cost, 2d. to 4d. per pound. Sufficient for six or eight persons. Tomato Sauce (another way). — Melt in a stewpan a dozen or two ripe tomatoes (which, before putting into the stewpan, cut in two, and squeeze the juice and the seeds out). Then put two shallots, one onion, with a few bits of ham, a clove, a little th}^ne, a bay-leaf, a few- leaves of mace, and when melted rub them through a tamis. Mix a few spoonfuls of good Espagnole and a little salt and pepper with this puree. Boil it for twenty minutes, and serve.

Cassell's dictionary of cookery