Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-08-02
TOMATOES.
THEY CAN BE SERVED IN MANY MOST
DELIGHTFUL WAYS.
Recipes Collected From Several Reliable
Sources-Good Housewives
will try Them.


use of tomatoes outside of slicing and stew
ing them There is, however, no vegeta-
BILE that can be served in more de-
lightful ways than the tomato. The fol-
lowing are few recipes that have been
collected from most reliable sources:
Fried Tomatoes-Take smooth, hard to-
matoes, cut into slices about one-eighth of
an inch thick. Dry the slices carefully
with soft cloth; then dust them with salt
and pepper. Beat an egg in saucer until
light and add to it a tablespoonful of boil
ing water; dip each slice first in this and
then in dry crumbs. Put two or three
tablespoonfuls of lard or drippings into a
frying-pan; when very hot, cover the
bottom of the pan with the slices of toma-
toes; fry brown on one side, then turn and
brown the other. Take them up carefully
with cake turner, place on heated dish
and keep warm while you fry the remain
der.
Broiled Tomatoes-Are prepared by cut
tlUS uubtNlCQ tOmdlOCo lutO
halves. They are then placed in broller,
busted with salt and pepper and broiled
over clear but moderate fire until tender,
skin-side down. When DONE carefully lift
to heated plate and pour melted butter
over them.
Ripe Tomato Preserves-Take seven
pounds small, yellow, unpeeled tomatoes /;
sugar, seven pounds; and juice of three
lemons. Let them stand together over
night; drain off the syrup and boil il !;
skim well; then put in the tomatoes and
boil gently tsanty minutes; take out the
fruit with a skinner and spread on dishes.
Boil the syrup down until it thickens; add
to it, before taking from the fire, the juice
of the lemons. Put in jars and FILL them
up with hot syrup; when cold, seal
tightly.
Green Tomato Preserves-Are one of
the most delightful of delicacies. Take
eight pounds of small, green tomatoes and
pierce each with fork, seven pounds of
sugar, the juice of four lemons and one
ounce each of ginger and mace; heat all
together slowly and boil until the fruit is
clear. Take it from the kettle in perfo-
rated skinner and spread on dishes to
cool; boil the syrup until thick; put the
fruit into jars and cover with the hot
syrup. A similar preserve can be made by
slicing the tomatoes.
Green Tomato Pickles-Take peck of
green tomatoes sliced, one and one-half
ounces of black pepper, one ounce of whole
allspice, one-quarter pound of ground mus
tard, one dozen onions sliced, one ounce of
LII oil aaI of nd
seed. Place layer of tomatoes, then
layer of onions, then sprinkling of salt,
then another layer of tomatoes, and so on.
Allow these to stand overnight; next
morning drain off all the liquor, put them
in a porcelain-lined kettle with all the
other ingredients and simmer gently for
fifteen minutes; put away in stone or glass
jars
Tomato Figs-Take small red or yellow,
pear-shaped tomatoes, not overripe, scald
and remove the skins then add one pound
of white sugar to every pound of fruit /;
place in a stone Jar and allow it to remain
for twenty-four hours; then pour off the
syrup and boil and skim until clear; re-
turn the syrup to the fruit hot and allow
it to stand for another twenty -four hours :;
pour it off, boil and skim as before, and
return it to the tomatoes. After the third
repetition of this process, the tomatoes are
ready to dry after draining them out of
the syrup. The figs should then be dried
in an evaporation or placed on earthen
dishes covered with cheese-cloth and dried
in the open air. When well, but not hard
dried, pack them in small jars with fine
white sugar sprinkled between each layer.
They will keep indefinitely if locked up
where they cannot be gotten at.
Tomato Pies-Peel and slice firm but
ripe tomatoes, sprinkle over them little
salt and allow them to stand few minutes
pour off the juice aud add sugar, half
cup of cream, one egg, a little nutmeg and
cover with a rich paste. Bake in moder-
ate oven half an hour. This makes a very
toothsome pie.
Tomato Catsup-This, according to the
following recipe of Mrs. Rorer, is most ex-
cellent: Take one bushel of ripe tomatoes
one-half gallon of vinegar, one-half pound
of sugar, one-half pint of SALT one and one
half ounces of black pepper, one and one
half ounces of mustard, one ounce of ginger,
one-half ounce of cloves, one-eighth ounce
of cayenne, one-fourth ounce of powdered
assafetida and one pint of alcohol. Put
the tomatoes on and boil gently one-half
of an hour; press them throug sieve;
remove the seeds and skins; return the
pulp to the kettle, which should be porce-
lain-lined, and boil down to one and one
half gallons; then add the vinegar and
evaporate to one and three-fourths gallons;
then add the sugar, salt and spices; stir
until thoroughly thick; put the assafetida
into teacup and add to it two tablespoon
fuls of the catsup; stir until thoroughly
mixed, then turn into the kettle; stir the
whole continually until it comes to a boil;
then take it from the fire, add the alcohol;
bottle and seal it while hot.
CANARY HOTEL.