The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1875-09-18
How to Prepare Tomatoes.

| UNcooKED TOMATO CATsUP.-Cut
: very fine separately, one peck of peeled
tomatoes and one dozen red peppers
seeded; add two tablespoons each Of
e white mustard seed, ground allspice,
cloves and salt. Boil half a gallon Of
cider vinegar, pour it over while hot
and when cold bottle and seal.
To Dry TOMATOES FOR WINTER
,, Small-sized but perfectly ripe tomatoes,
washed, scalded and peeled, and some Of
the juice squeezed or drained from them.
Slice and dry them in an oven just as
you would pumpkins, etc. For use,
soak awhile, then stew and cook as you
would fresh tomatoes.
TOMATO CATsUP.-To half bushel of
skinned tomatoes, add one quart of best
vinegar! one pound of salt; one-fourth
pound of black pepper; one-fourth
pound of allspice; six onions (omit at
pleasure; one ounce of cloves and two
pounds of brown sugar. Boil this mass
for three hours, stirring it constantly.
When cool, strain it through fine sieve
or coarse cloth, bottle and seal.
TOMATO HoNEY.-To each pound of
tomatoes allow the grated peel of LEM
on and six fresh peach leaves. Boil
slowly till they are all to pieces, then
squeeze them through a bag. To each
pound of liquid, allow pound of sugar
and the juice of one lemon. Boil together
half an hour until they become a thick
jelly. Then put them into glasses and
lay double tissue paper over the top. 1t
will scarcely be distinguished from real
honey.
TOMATO PIcKLE.-Take tomatoes
slightly turned. The night before using
cut them up and put them in pan with
salt sprinkled between. Put a weight
over them to force the water out. Then
put layer of cabbage, l of tomatoes, l
of green peppers, one of onions, all sliced
thin, with a little salt sprinkled in.
When the jar is full put cold vinegar
enough to cover them over. twill keep
year.
TOMATO VINEGAR-Take one bushel
of the ripe fruit, wash and throw them
into a tub; add one quart of heavy
Orleans molasses, mix and wash we'll and
let it stand several days stirring fire..
quently. When a strong vinegar odor
is given of, strain the juice off and put
it into casks, and let it stand until the
process is completed. Vinegar made in
this way is equal to the best, and to sue
coed in its manufacture, it is only nec-
essary to faithfully follow out the above
simple directions.
TOMATO PAsTE.-Scald and peel as
many tomatoes as will fill large stone
jar. Set them into a warm oven for an
hour, then skim off the watery liquid,
press and squeeze them in a sieve; add
salt, cayenne pepper, pounded mace and
cloves to your taste; to every quart of
tomatoes allow half pint of best vine
gar; stew all slowly for three hours,
stirring we'll until it becomes smooth,
think paste. Then put it into small jars
and cover with egged papers. 1t is ex-
cellent when fresh tomatoes are not to
be had, and is nice addition to soup.
TOMATO BUrTER.-To ten pounds of
fine ripe tomatoes, put five pounds of
brown sugar, one pint of cider vinegar, a
tablespoon of cinnamon, one of allspice
aud cloves mixed, and boil gently for
three or four hours. Skin the tomatoes
and cut out the green core.
ANoTHER.-To seven pounds of nice
skinned toma. oes, add seven pounds of
tart apples, four pounds of brown sugar
and boil four hours, stirring constantly
just before it is entirely done, add Gin
namon, ginger, allspice and cloves to
suit your taste. Nice and inexpensive
for ordinary use.
CANNING ToMAToEs.-A simple and
satisfactory way of canning tomatoes is
to pour boiling water over a desirable
quantity of ripe tomatoes to loosen the
skin; let them lie few minutes, peel
them, draining we'll first; cut out all
green places, then set on the fire and
after they have commenced boiling, boil
for fifteen minutes. Have your cans
ready and very hot, fill full and seal each
one Immediately as it is filled. Some
prefer to boil the tomatoes until they
seem almost dry, others again claim that
merely scalding them is best and that
they taste fresher merely brought to the
boiling point.
How TO MAKE TOMATO FIGs.-Pour
boiling water over the tomatoes to loosen
the skins; weigh and place them in
stone jar. with as much sugar as you
have tomatoes, and let them stand two
days; pour off the syrup, and boil and
skim it till no scum rises. Then pour it
over the tomatoes and let it stand two
days, as before; boil and skim again.
After 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 q week, after
which pack them down in small wooden
boxes with fine white sugar between
each layer. Tomatoes prepared in this