Miss Parloa's kitchen companion

Wash the tomatoes, and cut off the stems ; then chop fine. Mix the salt with them, and after covering the mixture, let it stand in a cool place for twenty-four hours. At the end of that time turn it into a colander, and drain well. Now put this mixture into the preserving-kettle with the other ingredients, — first, however, mixing the ground mustard with one cupful of cold water. Cook slowly, stirring frequently, for three hours. Pour the soy into pint jars, and seal carefully. When cold, put in a dark, cool place. This pickle will keep for several months without being sealed. * Tomato Ketchup. For five quarts of ketchup use one generous peck of ripe tomatoes, one quart of strong vinegar, one pint of sugar, three table-spoonfuls of salt, one table-spoonful of whole allspice, a level teaspoonful of cayenne, one table-spoonful of whole cloves, one table-spoonful of mustard seed, two onions, one teaspoonful of white pepper, two blades of mace, and two sticks of cinnamon. Wash the tomatoes ; then cut them into small pieces, and put them in the preserving-kettle. Pare and slice the onions, and add them to the tomatoes. Place on the fire, and cook slowly for one hour. Now rub the cooked vegetables through a sieve, and return to the preservingkettle. Place on the fire, and after adding the other ingredients, cook for four hours, stirring frequently ; then strain. Have wide-mouthed bottles heated in water, and after filling them with the ketchup, cork them tightly, and seal. * Tomato Ketchup. Use one peck of ripe tomatoes, one pint of vinegar, half a cupful of salt, half an ounce of ground clove, one ounce of ground allspice, half a teaspoonful of cayenne, and one teaspoonful of black pepper. Wash the tomatoes, and cut them in slices. Put them on the fire in the preserving-kettle, and simmer for half an hour; then rub through a sieve. Put the strained tomato into the kettle, and add the other ingredients. Boil gently. for eight hours, stirring often. Bottle while hot. No attempt will be made in this chapter to cover the whole ground of food for the sick, as that alone would require a small volume. The dishes that will be given are such as every woman should know how to make well and serve daintily. Exact quantities, time, and method will be stated. There is no reason why any woman should be unable to prepare any one of these dishes successfully. All through the book will be found receipts for dishes that a delicate invalid can eat with pleasure and safety.. There will be no danger in partaking of nearly all the soups, the plain vegetables if carefully cooked, roast, boiled, and broiled meats, boiled and broiled fish, all kinds of bread if stale or toasted, cooked fruits, simple puddings into which no fat enters, jellies, creams, and other light desserts. Never give re-cooked meats, fish, or vegetables to an invalid, and cook only small quantities of food for him. Simplicity, variety, and healthfulness are the things to be considered in preparing food for the sick. What is good for one person frequently is injurious to another. One must not become impatient or discouraged because the invalid is changeable in his tastes.