of tomatoes, 8 oz. of salt, 8 oz. of brown, sugar, 8 oz. of stoned
raisins, 4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2
oz. of shalots, 3 quarts of vinegar, 1 quart of lemon-juice.
_Mode_.--Chop the apples in small square pieces, and add to them the
other ingredients. Mix the whole well together, and put in a
well-covered jar. Keep this in a warm place, and stir every day for a
month, taking care to put on the lid after this operation; strain, but
do not squeeze it dry; store it away in clean jars or bottles for use,
and the liquor will serve as an excellent sauce for meat or fish.
_Seasonable_.--Make this sauce when tomatoes are in full season, that
is, from the beginning of September to the end of October.
PICKLES.--The ancient Greeks and Romans held their pickles in
high estimation. They consisted of flowers, herbs, roots, and
vegetables, preserved in vinegar, and which were kept, for a
long time, in cylindrical vases with wide mouths. Their cooks
prepared pickles with the greatest care, and the various
ingredients were macerated in oil, brine, and vinegar, with
which they were often impregnated drop by drop. Meat, also,
after having been cut into very small pieces, was treated in the
same manner.
ITALIAN SAUCE (Brown).