Bloomsburg democrat. [volume] (Bloomsburg, Pa.) 1867-1869, 1868-08-26
AGRICULTURAL,
A Chapter on Tomatoes.


A Chapter on Tomatoes.
send you my ways Of disposing Of the
Tomato, which call the vegetable of vcge.
tables If any of your housekecpers can
add to or improve this list trust they will
do 70. ! 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 shall be content.
sTEwED TOMATOES.
shall say nothing about stewing toma.
toes, as it is to be presumed that everybody
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
10 the table.
TOMATO cATsUp.
Take ripe tomatoes and scald them just
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 little salt. Boil the liquor for half
an hour, and then let it cool and settle
Add pint of tho best cider vinegar, after
which bottleit, corking and sealing it tightly.
Keep it always in cool place,
ANOTHER WAY.-Takc one bushel Of to-
matoes, and boil them until they are soft.
Squeeze them through fine wire scivc, and
add-hall gallon Of vinegar, one pint and
half Of salt, two ounces of cloves, quarter
Of a pound Of allspice, two ounces of Cay
cnne pepper, three tablespoonfulls 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 tablcspoonfulls of
flour in 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 frying
pan, heat it hot, turn on the mixture, STIR
ring it AL 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
rICKLED TOMATOES.
Always use those which are 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 hyrse rad
ish; then pour on the vinegar, (cold, which
should be first spicod as for peppers; let
there be spice-bag to throw into every pot.
Cover them carefully, and set them by in
the cellar for full month before using.
ANOTHER WAY.-Take small l,.smoo,h 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, ond pour on
boiling hot pickle, composed of one pound
OF sugar to every quart Of vinegar, and two
teaspoontulls, each, of cinnamon and cloves.
Drain off the liquid, scald it, and pour it
on them again, every two days for week,
and they will require no farther care.
TOMATOES IN A NEW FASHION.
As the tomato season is here, the follow
ing method Of preparing them for the table,
we are assured by one who has made the
experiment, is superior to anything yet dis
covered for the preparation of that excel.
lent article Take good ripe tomatoes, cut
them in slices, and sprinkle over them finely
pulverized 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 clsc
HOW TO MAKE TOMATO FIGS.
Pour boiling water over the tomatoes in
order to remove the skins; then weigh them
and place them in a stone jar, with as much
sugar as you have tomatoes, and let them
stand two days; then pour off the sirup,
and boil and skim it until no scum riscs,-|
Then pour it over the tomatoes, and let
them stand two days, as before, then boi