Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1879-09-25

the HOUSEHOLD.
WAYS OF COOKING TOMATOES.

WAYS OF COOKING TOMATOES.
Our favorite way OF cooking tomatoes is
to cook them slowly until the juice is evap-
Grated sufficiently to form thick pulp,
then season with pepper, salt, and a gener-
GUS piece OF butter. A very pleasant change
is made by stewing only until just done,
seasoning as above, and thickening slight
ly with very fine cracker crumbs, or little
flour mixed smooth III cold water. If toma-
toes are to be served with roast beef, tea
spoonful Of chopped onion and sprig Of
parsley cut fine may be added before stew
ing. Baked tomatoes are often relished bv
many who will not eat them cooked in any
other way. Select large, smooth, and not
over-ripe fruit, cut piece from the blossom
end, and scoop out the pulp; mix the latter
with stale bread.and chopped onion which
has been fried in butter until yellow, some
minced salt pork also fried, parsley cut fine,
salt and pepper to taste. Put this dressing
over fire in pan, and stir until hot; I'LL
the cavities in the tomatoes with this MKT
ure, arrange them in dish, place a piece
OF butter each and bake an hour. The
quantities depend greatly upon the size Of
the fruit. For six tomatoes tablespoon
fnl Of minced pork, two Of onions and q tea
spoonful OF parsley will be found sufficient.
Use as much dry bread as the pulp will
moisten. Tomatoes may be scalloped in
large dish or in small shells. Peel and
slice the fruit and alternate with crumbs.
putting salt, pepper and butter on each lay
er. Finish with crumbs, and bake half an
hour. Send to table in same dish.--Er.
Picked Onions.-Select small white on
ions, put them over the fire in cold water,
with a handful Of salt; when the water be.
comes scalding hot, take them out and peel
off the skins !; lay them in cloth to dry,
then put them in a jar; boil half an ounce
ofallspice and half an ounce of cloves in Il
quart of vinegar; take out the spice and
pour the vinegar over the onions while it is
hot; tie up the jar when the vinegar is
cold, and keep it in dry place.
Tomato Catsup.-One gallon tomatoes.
one pint of vinegar, two tablespoonfuls Of
salt, two of black pepper, two of mustard,
one Of cloves, one dozen onions, sliced
fine; boil all together till quite thick
strain through colander; bottle and cork
tight, and keep in q cool place.
Oatmeal Gruel.-Boil half an hour as be-
fore. Add some sweet milk, sugar, salt.
and the yolk of an egg and boil ten minutes
more.
A New P''eservatipe Compound. 1T has been
found that the double borate of potash and
soda has antiseptic properties. The COM
pound is made by dissolvlng equal qnanti-
ties of chloride of potassium, nitrate OF
soda and boracic acid; filter the solution,
cvaporate to dryness. and keep in tight
bottle, as the salt becomes wet in the air.
1t is claimed that this salt has no effect on
the smell, taste or healthfnlness af the sub
stances to which it is added. 1t has been
tried for preserving meats, making sausages,
butter, and for tanning skins. Added to
milk it will keep for a week; also added to
beer or wine it retards the deterioration 10
which the inferior kinds of these drinks are
subject.