The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1875-08-26
Msefnl aud Curious.
TOMATO RECIPES.
Read, and Take Ysur Choice

BAKED ToMATOEs.-Sfake a hole In the ends o
large tomatoes fill with bread crumbs, well sea
sOned with salt, pepper and butter, and oake-
TOMATO CATsUP.-One peck of ripe tomatoes
one pint of vinegar, one emp of sugar, one gu
mustard seed, spoonful of salt, spoonful o
black pepper, a little cloves and allsplce- Dol
an hour strain and bottle.
TOMATO SOUP-Equal to oyster sOup.-CooR
the tomatoes thoroughly, season with pepper
salt and butter. Put some boiling milk IN
large tnrreen dissolve teaspOOnfnl OF soda II
little cold milk, and ponr it and the tomatoes
intothe milk. Stir up together, add some roiie'
crackers and serve Immediately.
TOMATO PREsERvEs.-Take s0nnd, ripe toma
toes, scald and peel then add as much whitt
sugar by weight as yOn have tomatoes, and lei
them stand over night Drain oil the syrup, and
bring to boil and skim well. Put IN the toma
toes. and boil gently twenty minutes, remove
the fruit, and boil the syrup until 1t thlckehs
Put the fruit into jars, and pour the syrup over
Add few slices of lemon to each JAR anu you
will have something excellent.
TOMATO PICkLEs.-Take one peck of green TO
matoes; slice them thin sprinkle them with
SALT and let them stand for twenty-four hours
then lay them in cold water for i've minutes.
Take one ounce of ground aiispice, one-hali
ounce of ginger, one ounce of cloves, one ounce
of black pepper, One-fourth pound OF white mus
tard seed, two tablespoonful of mustard two
onions chopped up, and two pounds OF sugar
put the tomatoes and spices alternately IN ket-
tie; cover with vinegar and boil till tender.
TOMATO HoNEY.-To each pound of tomatoes
allow six fresh peach cloves, and the peel of one
lemon. Roll slowly until all to pieces, and
squeeze through bag. To each pound of liquid,
allow pound of sugar and the juice of one lem
on; boil together until they become thick jelly
pour into cups and SEAL Last and most impOr-
tant, can plenty of tomatoes for Winter use. 1t
is better l think, not to season them. Just cook
thoroughly, put them in the cans boiling hot
and seal Immediately, and they will keep. They
should be set in a cool, dark, dry place.-IRdidRd
Farmer.
TOMATO FIGs.-Scald and peel smooth, ripe
tomatoes, and put in stone jar with equal
weight of sugar. Let them stand two days, and
then pour off the syrup, boil and skim until no
skum rises. Pour over the tomatoes, aud let
them stand two days. then boil and skim again.
After the third time, they are ready to dry, if the
weather is good if not, let them stand in the
syrup until drying weather. Then PIT the to-
matoes on earthen- plates in the sun. When full
ly dry, which will take about week, pack them
down in small boxes with fine, white sugar be-
tween each layer. They will keep for years.
TOMATO CATsUP.-Take of perfectly ripe toma-
toes half bushel, wash them clean and break in
pieces then put over the fire and let them come
to a boil, and remove from the fire. When they
are sufficiently cool to allow your hands in them
rub through wire sieve; and to what goes
through add salt, two teacups; allspice and
cloves, of each, ground, one teacup best vinegar,
one quart. Put on the fire again, and cook one
honr; stirring with great care to avoid burning.
Bottle and seal for use If too thick when used,
put in n little vinegar. If they were very juicy,
they may need boiling over an hour.
A C.prr,I Tou.ro Rrc1pE-The fnlIowipg
has been handed us as the recipe of good house.
wife for preserving 'curing" tomatoes effec-
tually that they may be brought out at any time
between the seasons "gOOd as new" with pre-
cisaly tha flavor of rhe original article (,pt
sound tomatoes, peel them, and prepare just the
same as for cooking, squeeze them as fine rs pos
sble, put them in kettle, bring them to a boil,
season with pepper and salt then put them in
stone jugs, taken directly from the water in
which they (the jngs) have been boiled. Seal
the jugs Immediately, and Keep them IN cool
place.
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 sugar, and let them stand over night
take the tomatoes out of the sugar, and boil the
syrup, removing 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 cooilng put tne irnit INTO jars,
pour the syrup over II, ana aa1 lie" sHces Oh
em9n 70 each jar, ana you VIII nave something
10 piease 'ne la''e Vi 'ne iho'' i'''iuiou'
TOMATO WINE.-Take any quantity OF full
ripe tomatoes, wash and press from them the
Juice, strain, and to every gallon add four pounds
sugar. ie. s.aiu siuI Is uoio iel-
nj W. - e,.;'
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TOMATO CAIsCf--boii nan Ous1el OF toma-
Toes hiIeen OF twenty minutes IN Kettle, VITA
Just suincient water 10 cover the potion. Mash
ahG ruo them through sieve, adu teacupini
each Oh grouhu pepper anu aiisplce, t"o-thirds OF
ali tbraSo rod nannora onJ tLroo ,rarI;ns SooIJ
togotbar and mt in a stone not 1aI,incr of tbo
nm, n+;I - E done r;sinT rwIon ell 80
nd bay;na added ono g;II eof brandy hot,Io Co.
,se gmsr;cGn Iar;cU,5sr;st '''''' -O
- -
10 80 CAN ion MAI: sure tney are perfect
hesn anu iiPe, iiieise 'ne'i d liIn ~ OF
- onoWra5oya tho Sir mt tLa III -
,olan5ar 70 drain than mt in tLo nraSoryinrr
-ettJe and boi iii inst done a minnie TOO IonI
, mi - tLa ssaJs g;vo ont tba;r L;ttar Sor
80 - 80 +, oons I'll sooI re En- J;rno,;n,
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u colanueI. IuI ln.o 'ne iiIuor naiI put Vi
,n;I a., $500 on RGpg' 80, hottIo t;,I,s
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