The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1880-04-21

The Tomato.


mato. We cannot vouch for the truth
or value of all of them, but give them
for what they may be worth, with
the request that our lady readers will
taste them and report:
A DELICIOUS TOMATO SOUP.
Take three pounds of tomatoes,
and boil for one hour in three pints
of water, strain through fine cullen
der, MASKING thoroughly to secure
the richest of the pulp. 10 the
liquor thus obtained add teacuptul
OF good soup stock, strained, or any
meat extracts, (cold gravy from which
the fat has been removed is eXcell-
ent) little celery salt" and table
spoonful OF manioca. Let it boil
gently for half an hour OF until the
manioca has become perfectly trans
parent, and given a glutinous consis-
tency to the broth; season with salt
and pepper to taste, and serve. 1t
the manioca is not obtainable, a fair
substitute is tapioca or sage, if thor.
oughly cooked If the soup is made
from fresh tomatoes, take care to Sc
lect ripe, mealy fruit, and avoid the
acid watery tomato.
CANNED TOMATOES.
Prepare as for the table, using no
salt; use bottles Of thick glass or
stone; use no bottles that have been
used for pickles put bottles in hot
water, and fill in the hot tomatoes !;
seal Immediately, using corks cover
the corks with the wax, leaving no
air hole. When cold, put in cool,
dark place, layirg the bottles on the
side, with the corks slightly elevated.
Peas may be canned in the same
manner.
TOMATO SOUP.
TO one pint tomatoes, canned, or
four large raw ones, cut fine, add
one pint of boiling water, and let it
boil then add one teaspoon OF soda,
which will cause it to toam imme-
dately add one pint OF sweet milk,
with salt, pepper and butter to taste.
When this boils add eight crackers
rolled fine.
TOMATO CATsUP.
One gallon skinned tomatoes, three
heaping tablespoontuls of salt, same
Of black pepper, two OF allspice, three
of ground mustard, halt dozen pods
Of Fed pepper. Stew All slowly to-
gether in a quart of vinegar for three
hours; strain the liquor, simmer
down TO half gallon. Bottle hot,
cork tight.
GREEN TOMATO PICKLES.
Gather when full grown, just be-
fore changing color; wash and
slice very thin; throw hot brine on
them-not too strong,-and let them
stand over night in the morning
scald again, and. when cold, drain
and cover with boiling vinegar,
spiced 10 taste. Thin slices OF on
ions may be added if liked.
TOMATO WINE.
Take small, ripe tomatoes, pick off
the stems and wash them, mash and
strain through a linen bag, let it
stand till the pulp is settled, then
measure. Add three pounds OF
sugar to a gallon of juice. Put into
cask to terment, then bottle and
put away Tor use. If two gallons OF
water are added TO five gallons OF
Juice, it makes pretty fair wine.
FRIED TOMATOES.
Take cold, stewed tomatoes, wei
seasoned, add to them sufficient
rolled cracker to enable you TO lorn
into cakes, fry in butter to light
brown. Fresh tomatoes sliced ano
rolled in fine cracker crumbs (hrs
sailing them) and fried in the same
manner are very nice.
TOMATO FARCI.
Take two ounces OF butter, a larg'
onion, four tablespoonful OF breaC
crumbs, and good quantity OF pep
per and salt. First melt in frying
pan halt an ounce of butter; cut tn
onion in thin slices and brown in pan
Put in a flat dish layer of toma
toes and layer of bread crumbs
add plenty of pepper and littl
salt; add few of the Drowned or
ions, then another layer Of tomatoe,
and so on until all OF the material
used up put over the top of all tn
remainder of the butter. Bake in
moderate oven half an hour
TOMATO PRESERVES.
The small yellow tomatoes max
preserves equal to those OF the Yves
indies. Select well ripened frui
stem and wash well. To every 81
hounds of tomatoes add five pound
IF white sugar. Put the tomatoe