Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1868-08-08
From the Germantown Telegraph |
A Chapter on Tomatoes.

rTo1u tne ucTmdntOWn leleHrapn.I
A Chapter on Tomatoes.
send you my ways of disposing of the
Tomato, which call the vegetable of veget-
ables. If any of your housekeepers can add
to or improve this list trust they will do
so. am by no means prejudiced in my
own mode of doing things, and if can aid
any one in using the tomato in many ways
to advantage l shall be content.
sTEwED TOMATOES.
| shall say nothing about stewing toma.
| toes, as it is to be presumed that every body
knows how. One thing, however, should
be remembered that nothing should be
mixed with the pure article, which should
! pass through sieve or colander before
sent to the table.
TOMATO CATsUP.
| Take ripe tomatoes and scald them lust
sufficient to allow you to take off the skin
then let them stand for a 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 a little salt. Boil the liquor for half
an hour, and then let it cool and settle
Add pint of the best cider vinegar, after
which bottle it, corking and sealing il tight
ly. Keep it always in cool place.
ANOTHER WAY.-Take one bushel of to-
matoes, aud boil them until they are soft
Squeeze them through a fine wire seive, and
add-half gallon of vinegar. one pint and
a half of salt, two ounces of cloves, quarter
of a pound of allspice. two ounces of Ca
yenne pepper, three tabespoonfulls of black
pepper, five heads of garlic, skinned and
( separated. Mix together, and boil about
three hours, or until reduced to about one
half Then bottle without straining.
TOMATO oMELETs.
Beat six eggs, mix two tablespoonfulls of
-four in a little water and add some salt and
pepper; peal and chop very fine four toma.
toes 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 stir
! ring it all the time until it begins to thick
en-, then let it stand to brown three minutes
lap it half over; ship il on dish, and send
it 10 the table very hot.
PICKLED TOMATOES.
! Always use those which ere thoroughly
ripe. The small round ones are decidedly
the best. Do not prick them, as most re-
ceipt books direct. Let them lie in strong
brine three or four days, then put them
down in layers in your jars, mixing with
them small onions, and pieces of horse
radish :hen pour on the vinegar (cold)
which should be first spiced as for peppers;
let there be spice bag tn throw into every
pot. Cover them carefully, anG set them
by in the cellar for full month before
using.
ANOTHER WAY.-Take small, smooth to-
matoes, not very ripe; scald them until the
skin will slip off easily, and sprinkle salt
over them. After they have stood twenty
four hours, drain off the juice and pour on
| L - oI.I Io sc nj
of sugar to every quart of vinegar, and two
tablespoonfulls, each, of cinnamon and
cloves. Drain of the liquid, scald it, and
pour it on them again. every two days for
week, and they will require no further care.
TOMATOES IN NEW FASHION.
AS tomato season will soon be here, the
following method of preparing them for the
table, we are assured by one who has made
the experiment, is superior to anything yet
discovered for the preparation of that excel
lent article Take good ripe tomatoes, cut
them in slices, and sprinkle over them fine
ly pulveri2ed white sugar, then add claret
wine sufficient to cover them. Tomatoes
are sometimes prepared in this way with
diluted vinegar, but the claret wine imparts
to them richer and more pleasant flavor.
more nearly resembling the strawberry than
anything else.
HOW TO MAKE TOMATO FIGS.
Pour boiling 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
stand two days then pour of the syrup,and
boil and skim it until no scum rises. Then
nour il over the tomatoes, snd let them
stand two days, as before, then boil and
skim again. After the third time, they are
ft to dry, II the weather is good; if not let
them stand in the syrup until drying wealth
er. 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 prepared in this manner will keep
for years.
| TOMATO PRESERVES.
| Take the round yellow variety as soon as
ripe, scald and peel then to seven pounds
of tomatoes add seven pounds of white su.
gar, and let them stand over night. Take
the tomatoes out of the sugar, and boil the
syrup, removing the scum. Put in the to-
matoes, and boil gently fifteen or twenty
minutes; remove the fruit again and boil
until the syrup thickels. On cooling put
the fruit into jars and pour the syrup over
it, and add few slices of lemon TO each
jar, and you will have something 10 please