Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1868-08-27
4 Chapter on Tomatoes.

From the Germantown Telegraph.
/ l send you my ways Of disposing OF
the tomato, which l call the vegetable OF
vegetables. Ifany of your housekeepers
can add to or improve this list l trust
they will do so. l am by no means pref
udiced in my own mode of doing things,
and if | can aid any one in using the to-
matO in many ways TO advantage l shall
be content.
&e,0ed Tonadtoes-I shall say nothing
about stewing tomatoes, as it is to be
presumed that every body knows how.
One thing, however, should be remem-
bered, that nothing should ne mixed
with the pure article, which should pass
through "a sieve or colander before being
sent TO the table.
| Tomato Cdtsup-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 OF s
Of cloves, two OF. black pepper, two nut
megs, and a little salt. Boil the liquor
for half an hour, and then let it cool and
settle. Add u pint of the best slider vim
egar, after which bottle it, corking ana
sealing il tightly. Keep it always in a
cool place.
Tomato Omlets-Beat six eggs, mix
two tablespoonsful OF flour in a little
water, and add some salt and pepper,
peel and chop very fine four tomatoes,
stir this all together. Put bit of butter
half the size OF an egg into a frying pan,
heat it hot, turn on the mixture, stirring
all the time until it begins to thicken,
then let it stand to brown three minutes;
lap it half over; slip it on dish, and
send it to the table very hot.
Pickted IODldtoeS-Always use those
which are thoroughly ripe. The small
round ones are decidedly the best. Do
not prick them, as most recipe books di-
rect. Let them be in strong brine three
or four days, then put them down in
layers in your jars, mixing with them
small onions and pieces ofhorse raddish;
then pour ON the vinegar cold, which
should be first spiced as for peppers let
there be spice-bag to throw into every
pot. Cover them carefully, and set them !
by ia the cellar for a full month before
using.
How to make Tomato Fgs-Pour boil
ing water over the tomatoes in order to /
remove the skins; then weigh them and
place them in stone jar, with as much
sugar as you have tomatoes, and let them
slaHu Two uayS; tnen pour OH the syrup,
and boil and skim it until no scum rises
Then pour it over the tomatoes, and let
them stand two days as before, then boil
and skim again. After the third time,
they are fit to dry, ifthe weather is good;
if not, let them stand in the syrup until
drying weather. Then place on large
earthen plates or dishes, and put them
in the sun to dry, which will take about
a week, after which pack them down in
small wooden boxes, with fine white
sugar between each layer. Tomatoes
in this manner will keep for
years. /,
Tomato PreserUes-Take the round
yellow variety as soon as ripe, scald and
peel; then to seven pounds of tomatoes
add seven pounds Of white sugar, and
et them stand over night. Take the
tomatoes out of the sugar and boil the
syrup, removing the scum. Put in the
and boil gently fifteen or
twenty minutes; remove the fruit again
and boil until the syrup thickens. On
cooling put the fruit into jars and pour
The syrup over it, and add a few slices of
emon to each jar, and you will have
to please the taste of the most
astidiOus.