The Book of Household Management by Mrs. Beeton

and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104. _Mode_.--Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer _gently_ until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to. _Time_.--1 hour, or rather more, to simmer the tomatoes. _Average cost_, for this quantity, 1s. _In full season_ in September and October. [Illustration: THE TOMATO.] TOMATO, OR LOVE-APPLE.--The plant which bears this fruit is a native of South America, and takes its name from a Portuguese word. The tomato fruit is about the size of a small potato, and is chiefly used in soups, sauces, and gravies. It is sometimes served to table roasted or boiled, and when green, makes a good ketchup or pickle. In its unripe state, it is esteemed as excellent sauce for roast goose or pork, and when quite ripe, a good store sauce may be prepared from it. TOMATO SAUCE FOR KEEPING (Excellent). I.