Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1886-07-16
af' ashin9ton standard
Uses of 1'matOeS.

tomato is one of the most important
vegetables we have. During the
summer months the children of many
families alna.: live on them. They
ert them both raw AMI cooked, a!
and between meals, cu;n grano sails
an1 sine gr.no sails. They should
not BE- restricted either, bat encour-
ged to eat more of them. The to-
m ito is bn'h a mild cathar,ic and q
fcbr fu.e. ard will keep them free
from worIns ard f,vcr during the
heated term. Chira.ns as we'll as
children d)ic on then, and my OBJ
scrvatirn is that chickens that get
plenty OF them are exempt from
cholera.
And they make snch delightful
catsup! Last summer NY wife made
several bottles az fine as l ever
tasted. Perhaps some of your read
ers woul,i like to have the recipe.
"To every gallon of tomatoes
sliced, add five tablespoonfuls of
salt, two of cayenne pepper, two of
black pepper, ground, one of all
spice, one of cinnamon, hall a one
of cloves, two large onions sliced,
one tumbler of good brown sugar,
one quart of good apple vinegar. one
large tablespoonful of ground mus
tard. "a little garlic is sometimes
used.) Put all these, we'll mixed in
stew-pan; simmer gently four
hours. Stir frequently to prevent
its scorching. Strain; when cold,
bottle, use new corks.'
This is another way which l think
must also be good, but have not seen
tried:
CA gallon of tomatoes, quart
of apple vinegar, three teaspoonfuls
Of ground black pepper, three OF
salt, three of English mustard, two
of mixed spices, teacupful of onion,
a teaspoonful of cayenne. Boil
slowly half the day; stir often;
strain and bottle. Boil in a covered
stew pan. Never use copper OF
brass vessel; iron, lined with porce-
lain, is best"
I had some late tomato vines last
year, and when frost came they were
loaded down with large, fine green
fruit. I hated to see so much good
pickle material lost (they were just
in the right stage for pickling); SO
I gathered them. There was nearly
. large washtubful. One or two
light frosts had fallen, and the leaves
on the vines had been "singed'
somewhat. We went to work on q
"green tomato pickle" enterprise.
We found them uninjured by the
frost, and after picking out the best
the chickens were given the rest.
Here is one recipe. by which oul
operations were guided:
"One peck of green tomatoes,
sliced; one dozen onions, sliced
sprinkle with salt and let them stand
until the next day, then drain them
Use the following as spices: One
box mustard, half an ounce of BLACK
pepper, one ounce of whole cloves
and one ounce of white mustard
seed. Alternate layers of tomatoes
onions, and spices. Cover will
vinegar. Wet the mustard befor,
putting it in. Boil the whole twenty
minutes"
Another excellent recipe from tn
same book for tomato pickles would
doubtless be acceptable to many thi
summer:
Take tomatoes two-thirds ripe
prick them with fork; put thel
into strong brine, and let them re
main eight days. Then put them il
weak vinegar for twenty-four hours
remove them to stone jar. To on
gallon of tomatoes add half pint O
mustard seed, one bottle of mustard
one ounce of Cloves. one ounce q
black pepper, ground; one doze
onions, peeled and cut into slices
Put them in layers; cover the who'll
with strong vinegar"