Cheraw gazette and Pee Dee farmer. [volume] (Cheraw S.C.) 1838-1839, 1839-05-31

and several acquainlances, whose health
continuel excellent, even when the prevail.
ence of the cholera banished fruits and
vegetables generally from mos, tables.
Should any who are now unacquainted
with the Tomato, make the experiment of
raising supply, they may add to The sim
pie Iuxures of the table by adopting these
directions for making:
TOMATO CATsUP. P.-The Tomatoes, when
fully ripe, should be bruised and boiled
slowly for half an hour-,hen strained
throu sh cloth, and the liquid boiled another
ha.f hour, after adding salt and spices, but
without any admix'ure Of water..-..The
scum should be carefully removed, so as TO
render the liquor as pure as possible. 1t
should be bottled and kept in cool place,
After 1t stood short time, should any sed.
iment be discovered in the bottles, (and in
order to know with certainly, clear glass
bottles would be best for this use,) the liquor
should be poured off into other bottes. In
this way, catsup Of excellent quality-~pre-
ferable in my judgment, to that from Mush.
rooms, and clear as choice Madelra--read.
lily made in greater quantity and with less
trouble than in the common way.
In our last NUMBER" says the South
ern Agriculturist, /" We inserted DR.. Ben.
neu's statement of the medicinal and other
qualities ofthe Solanum Lycoperscium. or,
as it is usually called Tomato, Love APP e,
&c. la that article he recommends gen.
eral use of it, raw, or cooked in order tina,
our readers may have an opportunity of
using this invaluable vegetable in variety
Of forms, we present them The Doctors var.
ious recipes for its prepuration.
The Raw Tomato.-In this state the ripe
fruit should be plucked from the vine and
sliced up in vinegar, like cucumbers. with a
lille oil, pepper, and salt ; or it may be cot.
en- like other ripe, fruit, without seasoning.
Tomato Souce. ce.-Parboil the ripe Toma.
toes until the skin will slip peel and mash
them ; and add to every pound Of the To.
matoes one ounce Of butter, season with
pepper and salt, and simmer over slow
fire until perfectly cooked. IT, however,
toast should be added to the sauce, the pro.
portion of butter should be increased.
Fried Tomatoes.-Ripe Tomatoes, sli.
ced up and fried in butter, are, to many.
quite delicious.
Tomato Pickks.-Pickles are made of
the green fruit, by the same process that you
would observe in the picking ofcucun ,ers,
or any other article. The ripe fruit may
likewise be picked, and in fact is a prefer.
able article as it is in that case highly med.
icinal, and has much better flavor.
Tomato Catsup.-Take a peck. Of ripe
Tematoes, (or any other quantity. only OBJ
serve proportions,) nnashrhem altogether,
and simmer over slow fire until they are
dissolved, strain through fine sieve after
s,rainng, (Which requires some pains by
MASKING and forcing the pulp through the
sieve with the HANDY add to this liquor, or
pulpy mass, half an ounce Of cloves, and
the same quantity of black pepper grains.
one root Of garlic, three ounces Of horse
radish, and sufficient quantity Of salt to
make it palatable ; boil all these ingredients
together over gradual fire until you reduce
the bulk to one half {: then to each quar-:
add two table spoonsful of vinegar. When
it .s cool. cork It up IN bottles. and IN lt'le
time it will he fit for use. The addition of
some English walnut liquor or ca'sup, will
greatly improve its flavor"