Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-08-20

quarter of a pound of alspice, two ounces OF
Cayenne 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.
For Tomato Omlets-Beat six eggs, mix
two tablespoonfulls of flour in little water
and add some salt and pepper; peal and
chop very fine four tomatoes, stir this all to-
gether. Put bit of butter half the size OF
| an egg into frying pan, heat 1t hot, turn on
the mixture stirring it all the time until it
begins to thicken, then let it stand to brown
three minutes; lap it half over; slip 1t on a
dish, and send it to the table very hot.
For Picked Tomatoes-Always use those
which are thoroughly ripe. The small round
ones are decidedly the best. Do not prick
them as most receipt-books direct. Let
them lie in strong brine for three or four
days, then put them down in. layers in your
jars, mixing with them small onions, and
pieces Of horse-radish 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 care
fully, and set them by in the cellar for full
month before using. Another way is to
take small, smooth tomatoes, not very ripe;
scald them until the skin slips off easily,
and sprinkle salt over them. After they
have stood twenty-four hours, drain off the
juice, and pour on boiling hot pickle,
composed OF one pound of sugar to every
quart of vinegar, and two teaspoonfulls,
each, of cinnamon and cloves. Drain off
the liquid, scald it, and pour it on them
again, evey two days for week, and they
will require no further care.
A "new fashion of preparing them for
the tablets to select good ripe tomatoes, cut
them in Slices and sprinkle over them finely
pulyerized 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 ARCHER and more pleasant flavor,
more nearly resembling strawberry than
anything else.
To make Tomato Figs--Pour boiling wa
ter 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 of the syrup and boil and skim it until
no scum rises Then pour it over the toma-
toes, and let them stand two days, as before;
then 3oil and skim them again. After the
third time, they are fit to dry, if the 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; then pack them down in small wood
en- boxes, with fine white sugar between
each layer. Tomatoes prepared in this
manner will keep for years.
10 Preserve Tomatoes-Take the round
yellow variety as soon as ripe, scald and
peal; then to seven pounds Of tomatoes
add seven pounds of white sugar, and lei
them stand over night. Take the tomatoes
out of the sugar, and boil the syrup, remov-
ing the scum. Put in the tomatoes, and
boil gently fifteen or twenty minutes; re-
move 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 lemon of each jar, and you will hav,
something to please the most fastidious.