The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1890-09-24
some ways of Using Tomatoes

some ways OF Using fOt5iosSSo'
ToNAro FiGa- Use the small red or
yellow plum shaped tomatoes according
as ron wish a red or yellow preserye-for
taste end u certain desirable consistency, i
the yellow ones are preferable First
peel the tomatoes BY immersion in boil
lag water. Treat only few at lime, so /
that they do not become soaked or par
tally eooke.i, and as soon as YOU have |
rubbed the skins of, which process may |
be helped by small, narrow-bladed. |
sharp knife, lay them on sieve to drain |
until all are finished. Then lay them in !
an earihen bowl with sugar in alternate
layers, using three quarters OF pound OF
sugar to one of fruit. The next morning
drain of the syrup. place over a fire and
boil, skimming until clear add the To-
matoes, and TO seven pounds Of the fruit
four ounces Of ginger root tied in thin
muslin bag add also the thin rind OF
four lemons which has been par-bciled
for ten minutes in water, and also the
lemons cut in slires with white skin and
seeds removed. Boil slowly for half an
hour lift out the tomatoes with per-
fcrated skinner and lay in the sun on
shallow dishes 10 harden, while you boil
down the syrup until thick. Put the
fruit in jars, pour the syrup over and
seal Small green tomatoes may be treat
cd in the same way, pricking with a fork
instead Of removing the skins, which
would be imprscticable in a green state.
SWEET PIcKLE.--A very nice sweet
pickle is made from the firm, large toma-
toes, with very minimum Of trouble,
which is an object to the busy house
keeper in the hot weather. Peel and
slice the tomatoes allow half the weight
in sugar ard one quart of the best cider
half an ounce each of cinnamon and
4 mace to each seven pounds of fruit
Place in layers in preserving kettle, let
stand in cool place over night, bring TO
a boil slowly and stew OF simmer until
thick, from one TO one and half hours
Seal up in jars. This is very nice with
any kind Of cold meat The quality may
be improved by halving the tomatoes
and removing as many as possible of the
seeds before slicing.
TOMATOES Picked WHoLE.-There are
30 many ways of picking tomatoes that
/ shall only offer few of the most un-
usual methods which | know TO be par
ticularly nice. This receipt was given 10
me by an English cook. Prick with q
fork a number of small ripe tomatoes,
the smaller the better. Prick in several
places and put in an earthen vessel, care
fully saving the juice that runs out When
all are done lay in deep earthen jar,
sprinkling a little salt between each lay
er cover and set in cool place for three
DAYS. Then wash well with the brine,
dry carefully and pack into jars. Mean
time prepare enough spiced vinegar to
cover them, allowing half an ounce each
of pepper and cloves with tablespoonful
of mustard seed boil up the juice which
ran from the tomatoes when pricked; let
it get cold and pour over the pickles.
The following spicy sauce for meat and
fish was sent TO me personally:
Peel, take out the seeds and mash the
flesby parts of one pound Of apples; beai
one pound of figs with one pound o.
brown sugar, using potato masher; ado
the tomatoes, then the apples, then one
quarter of pound Of salt; mix and work
until smooth, then quarter of al
ounce each of cayenne and powdered
ginger, three pints of vinegar and one O
lemon juice. Put in a stone or glass jar
and set in warm place over the range
for week, stirring two or three times 6
day. This usually bottles as two sauces
pouring of, bottling and sealing the top
part, and placing the bottom part in wide
mouthed bottles or jars
For pickle IS pleasing to the eye as tc
the palate is the following:
Prick with needle three quarts ol
small yellow tomatoes; put then into
enough brine to cover them. Make the
brine by adding as much salt to enough
cold water to cover them as the water
will dissolve. Let them stand five days
when add one quart of white button on
ions. Peel these but do not cut the top
or root too closely. Let all stand two
days longer when drain, wipe dry and
put into jars with halfs cupful of small
| dwarf red peppers for this quantity fll
the jars with cold vinegar in order to as
certain how much will be needed pour
it of and heat over the FIRE with cupful
of brown sugar and tablespoonful each
of whole allspiee, cloves and stick CHINA
mon. When cold pour in the jars, diyid-
ing the spices among them; seal and keep
in cool, dark place
ToNATo SAUCE English Put quan.
tity of tomatoes into an earthen jar, and
bake in slow oven until soft; rub
through very fine sieve and weigh the
pulp. To each pound of this add one
: ounce each of salt and white pepper, hall
an ounce of minced onions, one Of garlic
! if liked, and quart of good vinegar
boil until IS thick as cream put int
wide-mouthed bottles, seal and keep in I
cool place.
TOMATO CATsUPs.-The following ha
. been sent me by Mrs. Jane W. Bucking
T ham, of GAINESVILLE, Ohio, noted soeiet,
T leader of the South and model house
keeper:
To one-half bushel of tomatoes slice'
add one quart of best cider vinegar, three
fourths of a pound of salt, one-fourth 9
a pound each of whole black pepper an'
= allspice, one ounce each of cayenne pep
per and whole cloves, two boxes of mus
; tard lfifteen-cent size). one-half teacupfu
of garlic this may be omitted if not lik
ed, six good sized onions sliced and tw
r,oundc Of hroyrn snoar haii three honr,