TOAST SANDWICHES

_Ingredients._—Thin cold toast, thin slices of bread-and-butter, pepper and salt to taste. _Mode._—Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid.

TOFFEE, Everton.

_Ingredients._—1 lb. of powdered loaf sugar, 1 teacupful of water, ¼ lb. of butter, 6 drops of essence of lemon. _Mode._—Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish. Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with ½ oz. of powdered ginger. It is made in the same manner as toffee. _Time._—18 to 35 minutes. _Average cost_, 10_d._ _Sufficient_ to make a lb. of toffee.

TOMATO SAUCE for Keeping (Excellent).

_Ingredients._—To every quart of tomato-pulp allow 1 pint of cayenne vinegar, ¾ oz. of shalots, ¾ oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy-sauce. _Mode._—Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovy-sauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or resin the corks. This will keep good for 2 or 3 years, but will be fit for use in a week. A useful and less expensive sauce may be made by omitting the anchovy and soy. _Time._—Altogether 1 hour. _Seasonable._—Make this from the middle of September to the end of October.

TOMATO SAUCE for Keeping (Excellent).

_Ingredients._—1 dozen tomatoes, 2 teaspoonfuls of the best powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2 tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small quantity of cayenne may be substituted for this). _Mode._—Choose ripe tomatoes, put them into a stone jar, and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other ingredients, mix well together, and put it into well-sealed bottles. Stored away in a cool, dry place, it will keep good for years. It is ready for use as soon as made, but the flavour is better after a week or two. Should it not appear to keep, turn it out, and boil it up with a little additional ginger and cayenne. For immediate use, the skins should be put into a wide-mouthed bottle with a little of the different ingredients, and they will be found very nice for hashes or stews. _Time._—4 or 5 hours in a _cool_ oven. _Seasonable_ from the middle of September to the end of October.

TOMATO SAUCE for Keeping (Excellent).

_Ingredients._—3 dozen tomatoes; to every pound of tomato-pulp allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of salt, 1 large green capsicum, ½ teaspoonful of cayenne, 2 pickled gherkins, 6 pickled onions, 1 pint of common vinegar, and the juice of 6 lemons. _Mode._—Choose the tomatoes when quite ripe and red; put them in a jar with a cover to it, and bake them till tender. The better way is to put them in the oven overnight, when it will not be too hot, and examine them in the morning to see if they are tender. Do not allow them to remain in the oven long enough to break them; but they should be sufficiently soft to skin nicely and rub through the sieve. Measure the pulp, and to each pound of pulp add the above proportion of vinegar and other ingredients, taking care to chop very fine the garlic, shalot, capsicum, onion, and gherkins. Boil the whole together till everything is tender; then again rub it through a sieve, and add the lemon-juice. Now boil the whole again till it becomes as thick as cream, and keep continually stirring; bottle it when quite cold, cork well, and seal the corks. If the flavour of garlic and shalot is very much disliked, diminish the quantities. _Time._—Bake the tomatoes in a _cool_ oven all night. _Seasonable_ from the middle of September to the end of October.

_Note._—A quantity of liquor will flow from the tomatoes, which must be put through the sieve with the rest. Keep it well stirred whilst on the fire, and use a wooden spoon.

TOMATO SAUCE, Hot, to serve with Cutlets, Roast Meats, &c.

_Ingredients._—6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, ¼ pint of gravy or stock. _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, 1_s._ _In full season_ in September and October.

TOMATOES, Baked (Excellent).

_Ingredients._—8 or 10 tomatoes, pepper and salt to taste, 2 oz. of butter, bread-crumbs. _Mode._—Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish; add a plentiful seasoning of pepper and salt, and butter in the above proportion; cover the whole with bread-crumbs; drop over these a little clarified butter; bake in a moderate oven from 20 minutes to ½ hour, and serve very hot. This vegetable dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather longer time to cook. _Time._—20 minutes to ½ hour. _Average cost_, in full season, 9_d._ per basket. _Sufficient_ for 5 or 6 persons. _Seasonable_ in August, September, and October; but may be had, forced, much earlier.

TOMATOES, Baked (another Mode).

_Ingredients._—Some bread-crumbs, a little butter, onion, cayenne, and salt. _Mode._—Bake the tomatoes whole, then scoop out a small hole at the top; fry the bread-crumbs, onion, &c., and fill the holes with this as high up as possible; then brown the tomatoes with a salamander, or in an oven, and take care that the skin does not break.

TOMATOES, Stewed.

_Ingredients._—8 tomatoes, pepper and salt to taste, 2 oz. of butter, 2 tablespoonfuls of vinegar. _Mode._—Slice the tomatoes into a _lined_ saucepan; season them with pepper and salt, and place small pieces of butter on them. Cover the lid down closely, and stew from 20 to 25 minutes, or until the tomatoes are perfectly tender; add the vinegar, stir two or three times, and serve with any kind of roast meat, with which they will be found a delicious accompaniment. _Time._—20 to 25 minutes. _Average cost_, in full season, 9_d._ per basket. _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to October; but may be had, forced, much earlier.

TOMATOES, Stewed.

_Ingredients._—8 tomatoes, about ½ pint of good gravy, thickening of butter and flour, cayenne and salt to taste. _Mode._—Take out the stalks of the tomatoes; put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, occasionally _carefully_ turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate; let it just boil up after the thickening is added, and serve. If it be at hand, these should be served on a silver or plated vegetable-dish. _Time._—20 to 25 minutes, very gentle stewing. _Average cost_, in full season, 9_d._ per basket. _Sufficient_ for 4 or 5 persons. _Seasonable_ in August, September, and October; but may be had, forced, much earlier.

TONGUE, Boiled.

_Ingredients._—1 tongue, a bunch of savoury herbs, water. _Mode._—In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it; if, however, it is fresh from the pickle, 2 or 3 hours will be sufficient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry, instead of ham, and is, by many persons, preferred. If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top, to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish with tufts of parsley. _Time._—A large smoked tongue, 4 to 4½ hours; a small one, 2½ to 3 hours. A large unsmoked tongue, 3 to 3½ hours; a small one, 2 to 2½ hours. _Average cost_, for a moderate-sized tongue, 3_s._ 6_d._ _Seasonable_ at any time.

TONGUES, to Cure.

_Ingredients._—For a tongue of 7 lbs., 1 oz. of saltpetre, ½ oz. of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt. _Mode._—Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight; then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire; or it may be boiled out of this pickle. _Time._—From 10 to 14 days to remain in the pickle; to be smoked 24 days. _Average cost_, for a medium-sized uncured tongue, 2_s._ 6_d._ _Seasonable_ at any time.

_Note._—If not wanted immediately, the tongue will keep 3 or 4 weeks without being too salt; then it must not be rubbed, but only turned in the pickle.

TONGUES, to Cure.

_Ingredients._—9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered saltpetre. _Mode._—Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover with brown paper, and have them smoked for about 3 weeks. _Time._—The tongues to remain in pickle 2 months; to be smoked 3 weeks. _Sufficient._—The above quantity of brine sufficient for 12 tongues, of 5 lbs. each. _Seasonable_ at any time.

TONGUE, to Pickle and Dress a, to Eat Cold.

_Ingredients._—6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter, common crust of flour and water. _Mode._—Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the skin, fasten it down to a piece of board by running a fork through the root, and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley. _Time._—From 3 to 4 hours in a slow oven, according to size. _Average cost_, for a medium-sized uncured tongue, 2_s._ 6_d._ _Seasonable_ at any time.

TREACLE PUDDING, Rolled.

_Ingredients._—1 lb. of suet crust, ¼ lb. of treacle, ½ teaspoonful of grated ginger. _Mode._—Make, with 1 lb. of flour, a suet crust by our given recipe, roll it out to the thickness of ½ inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1½ to 2 hours. _Time._—Boiled pudding, 2 hours; baked pudding, 1½ to 2 hours. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TRIFLE, to make a.

_Ingredients._—For the whip, 1 pint of cream, 3 oz. of pounded sugar, the white of 2 eggs, a small glass of sherry or raisin wine. For the trifle, 1 pint of custard, made with 8 eggs to a pint of milk; 6 small sponge-cakes, or 6 slices of sponge-cake; 12 macaroons, 2 dozen ratafias, 2 oz. of sweet almonds, the grated rind of 1 lemon, a layer of raspberry or strawberry jam, ½ pint of sherry or sweet wine, 6 tablespoonfuls of brandy.

_Mode._—The whip to lay over the top of the trifle should be made the day before it is required for table, as the flavour is better, and it is much more solid than when prepared the same day. Put into a large bowl the pounded sugar, the whites of the eggs, which should be beaten to a stiff froth, a glass of sherry or sweet wine, and the cream. Whisk these ingredients well in a cool place, and take off the froth with a skimmer as fast as it rises, and put it on a sieve to drain; continue the whisking till there is sufficient of the whip, which must be put away in a cool place to drain. The next day, place the sponge-cakes, macaroons, and ratafias at the bottom of a trifle-dish; pour over them ½ pint of sherry or sweet wine, mixed with 6 tablespoonfuls of brandy, and, should this proportion of wine not be found quite sufficient, add a little more, as the cakes should be well soaked. Over the cakes pat the grated lemon-rind, the sweet almonds, blanched and cut into strips, and a layer of raspberry or strawberry jam. Make a good custard, by recipe, using 8 instead of 5 eggs to the pint of milk, and let this cool a little; then pour it over the cakes, &c. The whip being made the day previously, and the trifle prepared, there remains nothing to do now but heap the whip lightly over the top: this should stand as high as possible, and it may be garnished with strips of bright currant jelly (see illustration), crystallized sweetmeats, or flowers; the small coloured comfits are sometimes used for the purpose of garnishing a trifle, but they are now considered rather old-fashioned. _Average cost_, with cream at 1_s._ per pint, 5_s._ 6_d._ _Sufficient_ for 1 trifle. _Seasonable_ at any time.

TRIFLE, Indian.

_Ingredients._—1 quart of milk, the rind of ½ large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, ½ pint of custard.

_Mode._—Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool a _little_, and pour it into a glass dish. When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the space with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of bright-coloured jelly, or preserved fruits, or candied citron. _Time._—¼ hour to simmer the milk, 5 minutes after the rice is added. _Average cost_, 1_s._ _Sufficient_ for 1 trifle. _Seasonable_ at any time.

TRIPE, to Dress.

_Ingredients._—Tripe, onion sauce, milk and water. _Mode._—Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for ¾ hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce, made by our given recipe, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen. _Time._—¾ hour; for undressed tripe, from 2½ to three hours. _Average cost_, 7_d._ per lb. _Seasonable_ at any time.

_Note._—Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.

TROUT, Stewed.

_Ingredients._—2 middling-sized trout, ½ onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour. _Mode._—Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for ½ hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve. _Time._—According to size, ½ hour or more. _Average cost._—Seldom bought. _Seasonable_ from May to September, and fatter from the middle to the end of August than at any other time. _Sufficient_ for 4 persons. Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed à la Genévése is extremely delicate; for this proceed the same as with salmon.

TRUFFLES, to Dress, with Champagne.

_Ingredients._—12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, ½ pint of stock. _Mode._—Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients; simmer these gently for an hour, and let the whole cool in the stewpan. When to be served, re-warm them, and drain them on a clean cloth; then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve. The trimmings of truffles are used to flavour gravies, stock, sauces, &c.; and are an excellent addition to ragoûts, made dishes of fowl, &c. _Time._—1 hour. _Average cost._—Not often bought in this country. _Seasonable_ from November to March.

TRUFFLES A L’ITALIENNE.

_Ingredients._—10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of ½ lemon, cayenne to taste. _Mode._—Wash the truffles and cut them into slices about the size of a penny-piece; put them into a frying-pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of ½ lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve. _Time._—Altogether, 20 minutes. _Average cost._—Not often bought in this country. _Seasonable_ from November to March.

TRUFFLES, Italian Mode of Dressing.

_Ingredients._—10 truffles, ¼ pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely minced garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice. _Mode._—After cleansing and brushing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table very hot. _Time._—Nearly 1 hour. _Average cost._—Not often bought in this country. _Seasonable_ from November to March.