Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-09-18
Various Methods of Cooking Tomatoes.

Editors Country Gentleman. Prominent
among the delicious vegetables Of the season
we rank tomatoes, and they are most dosira-
bic additions TO every breakfast, dinner and
supper table. The pleasant acid of the pulp
is beneficial TO the system, and there are few
people to whom it is obnoxious some, how.
ever, declare that il acts upon the stomach
like calomel and will even produce salvation
if INDUCED in too freely. If this is true,
torpid ivers are induced to healthier action,
and disease is thus avoided by plentiful
supply Of tomatoes in their season, and
large amount Of canned ones out Of season
CANNING TOMATOES.
In canning this vegetable, it is mu,h bet
ter to select the earliest ripenng ones, as
they are far more likely to keep well, for the
tomatoe, like the sweet potatoe and melon, is
native of tropical cimes. and the greater
the heat at the period Of its ripening, the
sweetcr and richer are It's juices Late
ripened tomatoes, or those maturing when the
mercury runs down below Fifty degrees at
night, require more cooking before canning
than those which ripen early in September.
sTEwED TOMATOES.
Every one knows how to stew tomatoes,
but every one does not cook them slowly for
two or three hours, aud thereby add much to
the richness Of their flavor just before
serving the vegetable, an addition Of two or
three table spooniuls Of gravy from the drip
ping pan is also agreeable
BAKED TOMATOES.
This is my fayorte method of cooking
them Select large, ripe tomatoes, wash and
wipe them clean cut 10 halves around the
tomatoe; place each half, with the cut side
uppermost, into a dripping pan, and cover its
surface with grated bread crumbs bits Of but
ter, teaspoonful Of fine sugar. and season.
ing of pepper and salt Pour in at the side
Of the pan two tabIcspoouiuls Of boiling
water Put the pan into the oven and bake
two hours taking care, however, not to burn
the upper surface Of the tomatoes. Serve on
platter 1t is delicious for either a break
fast or dinner dish.
BRoILED TOMATOES.
Slice the tomatoes in halves, rub piece Of
fat pork on the heated bars of a gridron,
put the tomatoes upon them, and broil on each
side Cooked either with beeIsteak, or scpa-
rately, they make fine relish.
TOMATO OMELEr FOR BRIAkfAhl.
Peel aud chop fine five tomatoes of good
size; season them with salt and pepper add
to them half teacup of grated bread Beat
four eggs to foam and stir into the tomatoes.
Heat "spider" kissing hot, put in a small
piece Of butter, turn in the MIXTURE aad stir
rapidly until it begins to thicken. Now let
it brown for two or three minutes on the bot
tom, then lap it half over, slip on to hot
dish, and serve for breakfast garnshed with
sprigs of parsley and slices Of hard boiled
eggs. 1t is an appetzing and also band
some dish.
TOMATO PRESERVES.
The small yellow tomatoes make preserves
equal to those of the West Indies Select
well-ripened fruit stem and wash well. To
every six pounds of tomatoes add five pounds
Of white sugar. Put the tomatoes into a
kettle, with just enough water to prevent
them from burning. Steam, with a tight
cover over them, until the skin break. Skim
out the fruit, and add the sugar, with little
more water, if needful, to melt it. Boil for
twenty minutes put in the tomatoes again,
let them boil up once, and turn the whole
into closely covered jar In the late win
ter slice up two lemons and add to the toma.
toes.
TOMATO MARMALADE.
To each pound of tomato add one pound o
white or brown sugar, first scalding, peeling
and slicing the red tomatoes. Put over q
slow fire, and boil down until it is well thick.
ened; then add one tablespoonful of powdered
ginger and the juice and grated peel Of two
lemons to every three pounds Of tomatoes
Boil from two to three hours, skimming of
all froth When very thick, turn into small
jars and cover tightly. This is a delicious
relish for lunch or supper, aud no one coulC
recognize the taste Of tomato in it.
TOMATO cATsUP.
Take bushel of ripe tomatoes, wash clean
and boil in large kettle, with only enough
water to keep them from burning for one
hour. Rub through fine sieve to take out
all the seeds. To every quart Of juice add
one tablespoonful of ground mustard, one
each Of ground cinnamon, cloves and grated
nutmeg, one tablespoonful Of the strongest
black pepper, and three tabespooniuls of fin,
salt. Boil slowly for two hours then to eact
quart of juice add half pint of pure cider
vinegar, and boil half an hour longer, Bottl,
while hot, and seal up the corks with tallov
and rosin melted together. This catsup vii
keep for years, and will not require to b.
shaken up before turning from the bottle !
porcelain kettle is best for its manufacture
Onions add to its favor if boiled with the to
matoes at first.
TOMATO SAUCE.
To one gallon of stewed and strained toma
toes add six tabespooniuls of fine salt, tire
Of pepper, four of allspce, two of cloves an
one of nutmeg, all powdered. Boil for a
hour; then add one and half pints Of vine
gar boil fifteen minutes. Bottle hot, an
: put one tablespoonful of alcohol on the top Q
each bottle, then seal closely.