The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1877-09-13
Msefnl and Cnrious.
ABOUT TOMATOES.

J. it afABoUT roAAr0Rs.
WAYS OF COOKING ToMAToEs.-who has not
ut san,e time been. served with . dish called
stewed to,nstoes, being only pieces of the fruit
swimming In q greasy pinkish liquor, and tast-
ing as viie - il leokedf And who docs not well
come them WIEN stsged to smooth, rich CON-
sistency; and delicatsly seasoned To blanch
tomatoes, pour boiling water over them. and re-
move the skins with sharp Knife. When this
10 done, cpt them into . saucepan and simmer
slovly for from twenty TO forty minutes; if tho
tomatoes arc very ripe and juicy, they need lon
fifteen minutes season with pepper, salt, and, If
they are quite sour, . teaspoonful Of white SD
gar to each quart. Just before they are done,
thicken with roux, made by melting table
spOnfnl of butter in saucepan, aud stirring into
this . tablespoonful Of -four. When smoothly
mixed, add the tomatoes gradually, boil up once,
and serve. This may 10 varied, according to
TASTE by stevipg a little minced onion pars-
ley both with the tomatoes. Bread or crack
er crumbs may be used, instead Of the roux, for
thckening. In that case, add piece of butter
when you put in the other seasonings.
For baking, select large tomatoes. Scoop out
part of the inside, but do not skin them. Chop
very fine some cold cooked meat chicken, beef
or veal. Any of these usy be used, or the differ
ent kinds may he mixed; . very little pork, with
any kind of meat, makes pleasant seasoning
Fry very little minced onion in butter, and
when inst colored stir in the chopped meats, .
few bread crumbs, and one or two spoonfuls of
stock; season with salt, pepper, and minced
parsley. When hot through, take from the fire,
and add the beaten yolk of an egg. Fill the to-
matoes with this dressing, dust the top Sith
bread crumbs, put bit Of butter on the top Of
each, and bake in . moderate oven about forty
Eve minutes. These arc pretty garnish for any
kind of meat. If served alone, pour little to-
matO sauce in the bottom of the dish. A may
onnaise of tomatoes makes o very nice salad
course for = company dinner, and is truly deli
cious at any meal Choose fine tomatoes and
place the ice to become as cold as possible.
Skin them with sharp knife, without the aid
of hot water; slice theu and arrange on n dish so
as to keep the form of the whole tomato; place
spoonful Of thick may0nnais on each, and garn-
ish the dish with parsley. Tomatoes are very
nice for breakfast served in this way.
ScAIIOPEp ToMATOEs.-Peel and cut in slices,
rather thick. Line deep dish with these, and
sprinkle bread crumbs thiekiy over them sea-
white sugar. Then another layer Of tomatoes
with the seasonings, and 80 on till the dish is
full. Let the tomatoes be uppermOst, with o bit
Of butter upon each slice. Dust with bread
crumbs, and bake for an hour Cover the dish
for half the time, then remove the cover and let
| it brown. A favorite Southern dish is made by
substituting green corn cut from the cob for the
bread crumbs Season with some fat pork aud
q small onion minced fine, pepper and salt.
Sprinkle with crumbs, and, for large dishful,
Dahc AL uOuHs
TOMATO CATsUP.-Cut one peck of ripe toma.
toes in halves, boil them in porcelain kettle I'M
til the pulp lie dissolved, then strain them we'll
through hair sieve and set them to boil, adding
one ounce of salt, one Of mace, one tablespoonful
of black pepper one teasPoonful Of ground cloves,
five of ground mustard let all boil together for
five six hours, and stir them most of the time.
Let the mixture stand eight or ten hours in q
cool place, add one pint of vinegar, and then
bottle it seal the corks, and keep in cool, dark
place. ...-.r....r .--.-.'...- ..
To MAKE TOMATO CATsUP, H.-Take one gal
Ion peeled tomatoes, fonr pods of red pepper
cook until tender, and strain through . course
sieve then stir in thoroughly four tablespoon
fuis of salt, fonr tablespoonfuls of ground black
pepper, three txblespoonfuls of white mustard
seed, half Tablespoonful of allspice, and one
pint Of vinegar; simmer slowly three or four
hours bottle while hot, and cork tight and the
preparation will keep good for years. 1t can al
SO be made in winter time, by using canned to-
matocs and dried red pepper pods. 81 -
TOMATO CATsUP, NI.-Cut tomatoes in pieces
boil slightly; strain the juice, and add the spices
and the proportion of vinegar of pint to three
gallons Of juice, and boil down very thick; can
hardly get it too thick add plenty of red pep
per, and in bottling, leave the depth of half an
inch to be entirely filled with black pepper.
Then drive in the oorks and dip each bottle into
melted sealing wax. This is the method adopt
ed at bottling factories, and cannot fail to keep
the catsup. Never let catsup burn in the boil
ing.
TOMATO CATsUP.-For or S quarts of catsup,
boil peck Of ripe tomatoes Is minutes without
removing the skins, and strain through . sieve !;
put into little bsg l tenspoOnful of whole
cloves, Tablespoonful of ground cinnamon, al
spice and black pepper, and put these with
pint Of good vinegar into the strained tomatoes,
and boil the whole carefully from to hours;
when sufficiently boiled and condensed, stir in
l tablespoonful of gorund mustard and tea
spoonful of ground cayenne pepper, salt to taste,
and keep it in well cOrked bottles. This catsup
will keep for years.
How TO Do IT.-Put your round ripe, red to-
mato into hot water for second, so that the
skin will come off easily. Put the shorn tomato
upon ice over night, 40 that il is ss firm and cold
as snow-ball. In the morning have 1t brought
fresh cold in q deep saucer, and, with pepper,
salt, vinegar and oil, treat it a cannibal would
treat q baby.
TOMATO CATsrP.-Wash the tomatoes and
Press through sieve. To six quarts of the pulp
over slow fire to boil; when it begins to thick
en- add of pimento, cloves, black pepper, each
half IN ounce, cinnamon quarter Of an ounce
and two nutmegs grated. Boil to the consisten-
cy of thin musb, then add four tablespoonfnls of
salt, and take out of the vessel immediately
Boil in brass or bell metal kettle Marble kettle
is the best, or tin lined.
FRIED ToMAToEs.-Take large green tomatoes
cut of both ends, and then cut mp one in three
slices. Have some butter in the frying pan !; let
it get bot: then roll the tomatoes in -four and
lay them in the pau salt, pepper, and sprinkle
little sugar on while frying; cook till they are
done nice and brown, and you will have a most
delicious article for breakfast. - '.. -..