Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1875-10-09
Misunderstanding. PIoKLING. Etc

matoes is to pour boiling water over q
desirable quantity of ripe tomatoes to
loosen the skin; let them lie few min
utes, 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
filed. Some prefer to boil the toma-
toes till they seem almost dry; others,
again, claim that merely scalding them
is best, and that they taste fresher
merely brought to the boiling point.
Tomato Catsup.- To ] bushel OF
skinned tomatoes add l quart vinegar,
pound of salt, / pound black pepper,
2 ounces Of cayenne pepper, + pound
of allspice, 6 onions (omit at pleasure),
I ounce of cloves and two pounds OF
brown sugar. Boil this mass for 3 hours,
stirring it constantly. When cool,
strain it through fine sieve or coarse
cloth, bottle and seal.
Uncooked Tomato Catsup. very
fine, separately, peck of peeled toma-
toes and ] dozen red pepper, seeded;
add two table spoons each white mus
tard seed, ground allspice, cloves and
salt. Boil J gallon of cider vinegar,
pour it over while hot, and when cold
bottle and seal.
Tomato Butter.--To 10 pounds of
ripe tomatoes put pounds of brown
sugar, l pint of cider vinegar, table
spoon Of cinnamon, of allspice and
cloves mixed, and boil gently for three
or four hours. Skin the tomatoes and
cut out the green core.
Tomato Marmalade.- 2 pounds of
tomatoes allow 2 pounds of sugar and
the juice and grated rind of l lemon.
Scald and skin the tomatoes, add the
sugar and boil slowly for an hour, STIR
ring and skinning; add the grated lem
on and boil half an hour, or till it is q
thick, smooth mass.
Preserved Tomatoes. TO every pound
of little pear-shaped, yellow tomatoes
allow / of pound of white sugar:
prick each one with coarse needle in
five OF six places; put the sugar on the
fire in preserving kettle, with teacup
of boiling water to 6 pounds of sugar;
stir over slow fire until dissolved, then
put the tomatoes in and cook until clear:
when half done add the juice and rind,
cut very fine, of 2 large, fresh lemons.
When the fruit is clear take it out care
fully and put it in small jars, filling
them two thirds full; boil the syrup
fast for minutes more, then fill up the
jars and let stand day; cover closely
and keep in cool place.
Spdced Tomatoes. pounds of
tomatoes peeled. Boil together
pounds of brown sugar, quart of vim
egar, small handful of cinnamon, q
few cloves and a table spoon of salt;
pour over the tomatoes while boiling
hot, cover and let all stand over night,
then boil two hours.
Tomato PdSte.r-Seald and peel as
many tomatoes as will fill large stone
. jar. Set them in warm oven for an
hour, then skim off the watery liquid
press and squeeze them in sieve; ado
salt, cayenne pepper, pounded mace
and cloves to your taste; to every quar-
of tomatoes allow half o pint of best
vinegar; stew all slowly for 8 hours
stirring well until it becomes smooth
thick paste. Then put it into small
jars and cover with egged papers. L
is excellent when fresh tomatoes are no
to be had, and is nice addition t.
soup.
t. To Dry Tomatoes for Winter. Small
sized but perfectly ripe tomatoes
washed. scalded and peeled, and Some
OF the juice squeezed or drnilled from
them. Slice anj dry them in an oven
just as You would pumpkin, etc. F..
use, soak awhile, then stew and cool
as you would fresh tomatoes.
Tomato Vinegar. bushel OF
the ripe fruit, wash and throw then
into o tub, add 1quart of heavy Orleans
molasses, mix and mash we'll and let il
stand several days, stirring frequently
When strong vinegar is given of
strain the juice off and put it into casks
and let it stand until the process is com.
pietcd. Vinegar made in this way is
equal to the best, and to succeed in its
manufacture it is only necessary to fol-
low out the above simple directions.
Tomato Figs.-Pour boiling water
over the tomatoes to remove the skiing
weigh and place them in a stone Jar,
I with as much sugar as you have toina.
toes, and let them stand 2 days; poul
of the sirup and boil and skim it until
no scum rises. Then pour it over the
tomatoes, as before; boil and skim
again. 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 manner will keep for
years. ..,.....
I6mafo Honey, To each pound OF
tomatoes allow the grated peel of q
lemon and 6 fresh peach leaves. Boil
them slowly till they are all to pieces,
then suueeze them fhrnuoh n bo0 To