Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

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page 45

Tomato Sauce (No. 1).

• 12 ℔s. tomatoes
• 2 ℔s. onions
• 2 ozs. garlic (chopped fine)
• 1 oz. ground ginger
• ½ oz. cloves
• 4 ozs. salt
• ½ oz. cayenne pepper

Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skinand seed remains. When cool, add a quart of best malt vinegar, half a ℔. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.