Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-07
soned bread crumbs, dredge with -four. pour .
little water IN the pan and bake.

soned bread crumbs, dredge with dour. pour
little water In the pan and bake.
TOMATO BUTTER.
Scald and peel the tomatoes. squeeze nrmly
in the hand, and put on to cook, allowing Lnree
pounds of sugar and one-hal1 pint OF vinegar 10
seven pounds of tomatoes.
When nearly done add ground cloves and Gin
namon to taste.
This is cheap and excellent
TOMATO JAM.
Scald ripe tomatoes, remove the skins. take
out the seeds; put In kettle with 0ne-hal1
pound of sugar to each pound of prepared
tomato; boil two lemons and pound them fine;
take out the pips and add to the prepared
tomato; boil slowly, smashing to smooth
mass
Put in jars when smooth and thick.
TOMATOES AND CORN.
Prepare ripe tomatoes for cooking and cut
the corn from the cob-when canned goods are
not used.
Mix the tomatoes and corn together-a pint
each-cook slowly for 20 minutes, season with
salt and pepper, add few drops OF onion
juice, little sugar and one tablespoonful of
butter.
Simmer few minutes longer and serve.
TOMATO CURRY.
Wash one-half teacupful of rice and boil un-
til almost tender; drain and put IN stew pan
with eight large tomatoes peeled and mashed
fine;
When the rice is done season with salt and
pepper. add large piece OF butter. sprinkle
OF sugar and a little curry powder.
Cook five minutes and serve.
TOMATO TOAST.
Remove the skins from ripe tomatoes, and
press through sieve.
Simmer slowly for 30 minutes. season. add q
cup Of cream, and one teaspoonful each Of
butter and -four rubbed together.
Pour over toasted bread,
WITH ORANGE OR LEMON JUICE.
Pare with very sharp fruit knife. firm, ripe
tomatoes; keep In cool place, and when ready
to serve cut In slices with pulverized sugar,
and pour over them the juice Of large orange.
it should be free from seeds and sweetened.
Tomatoes prepared in this manner are de-
sirable for luncheons.
GREEN TOMATO sol.
Wash one peck Of green tomatoes, slice with
the skins on, sprinkle with salt and press over
night; in the morning put in a kettle with one
quart of sugar, two quarts Of vinegar one
tablespoonful of salt, two tablespoonfuls of
pepper, two tablespoonful of mustard, one
tablespoonful of cloves, one tablespoonful of
allspice.
Cook slowly till tender and put in fruit jars.
TOMATO PRESERVES.
Wash three pounds of yellow tomatoes, peel
them, cover with three pounds of granu-
lated sugar, let stand till the next morning;
drain the syrup into kettle. let boil. remove
the scum and when 1t ceases to rise, put in the
tomatoes and boil them slowly for 20 minutes
and take out with a perforated ladle, place on
fat dish; boil the syrup till it thickens, and
at this moment pour in the juice without
seeds) of a large lemon; put the tomatoes care
fully into fruit jars, pour in the hot syrup and
cover quickly.
HOUSEHOLD HINTS.
To remove mildew from white goods, saturate
ike spots with raw tomatoes, cover with salt
aud lay in the sun
TOMATO juice will remove ink spots from
clothing and stains from the hands.
APPLY fermented tomato juice to hands and
face for tan or sunburn.
TOMATOES put up in glass and exposed to the
light become thin and watery, and often spoil.
They should be kept in a dark closet or in a
covered box. ELLICE SERENA.