The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1867-08-15
About Tomatoes.

TOMATO CATsUP.-Take ripe tomatoes, and
scald them just sufficient to allow you to take
off the skin; then let them stand for day,
covered with salt; strain them thoroughly to
remove the seeds; then to every two quarts add
three ounces of cloves, two of black pepper,
two nutmegs, and very little Cayenne pepper,
with little salt; boil the liquor for half an
hour, and then let 1t cool and settle: add pint
OF the best cider vinegar, after which bottle it,
corking and lsealmg it tightly. Keep it
always IN cool place.
ANOTHER WAY.-Take one bushel of tomatoes
and boil them until they are soft; squeeze them
through fine wire sieve, and add half gallon
of vinegar, one pint and a half of salt, two
ounces of cloves. quarter of a pound of allspce,
TWO ounces OF Cayenne pepper, three teaspoons
ful OF black pepper, five heads of garlic skinned
and separated; mix together, and boil about
three hours, or until reduced to about one-halt;
then bottle without straining.
TOMATO SoUP.-Wash, scrape, and cut small
the red part of three large carrots, three heads
OF celery, four large onions, two large turnips;
put them into a saucepan, with teaspoonful of
butter, and half pound of lean, new ham; let
them stew very gently for an hour; then add
three quarts OF brown gravy soup and some
whole black pepper, with eight or ten ripe TO-
matoes; let it boil an hour and half, and pulp
i through sieve; serve it with fried bread cut
in dice.
ANOTHER WAY.-0ne quart of tomatoes after
they are sliced, and three pints of wateri Doll
one hour and q half. One tablespoonful OF
HOuIj DOH u lew minutes; DutLtt. VI oh
egg and coffee cup of milk. Just before you
take It up, salt and pepper. The addltion Oh
little barley is an Improvement.
TOMATO PUDDING.-Pour boiling water on
tomatoes; remove the skins. Put IN the bottom
OF the pudding-dish some bread-crumps, tnen
slice the tomatoes on them, season with sugar,
butter, pepper and salt, add some more bread
crumbs, then the sliced tomatoes and seasoning;
and If the tomato does not wet the bread crumbs,
add little water. Then for small pudding
beat up two eggs and pour over the top' BAKE
about twenty minutes.
TOMATO WME.-Take small ripe tomatoes,
| PICK OFT the stems, put them In a Oasket or tuG,
wash clean, then mash we'll and strain through
linen rag Ia bushel will make I'VE gailohs o. o.
pure); then add two and half to three POUNDS
| OF good brown sugar to each gallon, then put
IL INTO cask, and let it ferment as If for 5Asp,
| perry VINE. If two gallons of water pe auueu
| good.
SEEEN TOMATO soY.--To one peck OF green
tonsloes, sliced thin, add one pint OF SAT-
sinl ssanu tWenty-iour hours, then strain aud put
,, Sroui On ~ the hre with twelve raw onions, one
S,nSto De Vi piack pepper one ounce OF allspice,
aonnS aout &c u t a pound OF ground mustard, nan
P Pounu VI wnlIe mustard seed, and little Gay,
enne pepper. Cover with Vinegar and boil
vent burning. 0on9'"N''J
10 bhoIL IohAToEs.-Wash and wine the 20
lnaIoes, anu put them on the pridiron over live
Goals, Win the stem down. When that side Ii
brown, turn them End let them cook through
Put them on not dish and send quickly tC
table, 10 De " eere seasoned to taste,
To BAKE ToMATOEs.-seasop them with aal
and pepper; hour them over, put them ia q deer
late with Little butter, and bake in . stove.