The Portland daily press., 1891-10-19
THE.HoM G.
SOME TOMATO RECIPES.

OF good clear soup stock. Let il cook SLOWLY
LOT not less than an hour, then nut it
through a seive. Then heat up again and
Eau Eau y, anu Wnen you take it out for use sea-
s sou II 10 your liking with pepper, salt, very
little sugar, and few drops of lemon juice.
Tomato CdtSup:-To make generous
quantity Tor winter use, take bushel OF
nne, fresh tomatoes, wipe off each one care
July and cnt IN halves or quarters. You
need not take the trouble to peel them. Boil
them in porcelain kettle over a moderate
fire for half an hour. Then strain and Doll
them until third part has eVaporated, and
then add half gallon of the best vinegar,
and boil away another third. Iheh aua
| half pound of brown sugar, hall a pint OF
| salt, one ounce and a half of black pepper,
| one-eighth of an ounce Of cayenne pepper,
one ounce and half of allspice, two ounces
| of mustard, half an ounce each OF ginger and
| of cloves-all of these spices to be ground
| fine before using-and half an ounce of chop
ned garlic Mix we'll togt Their, and allow it
| to boil then take it off the fire and add
| pint of cherry wine. or the purest whiskey,
| heat again to the boiling point, and let it
| simmer till it is quite thick. Then bottle it,
and seal the corks in carefully, and when it
| is quite cold, store it a cool place.
Sweet Ripe Tomato PickleS:-Choose for
| this the small pear-yellow tomato. or small,
round, smooth red tomatoes. Do not peel.
| but pick the skin all over with fine needle.
| To seven pounds of the tomatoes take three
|
| one teaspoonful of salt, one teaspoonful Of
| allspice, one tablespoonful of ginger, one
| tablespoonful of cloves, one of mace, one Of
casa buds and two of mustard seed, and
half dozen pepperccrns. Put the vinegar
| and the sugar together over the fire, boil and
skim thoroughly, then put in the fruit. Put
i the spices, which should be all unground, in
| to muslin bag and put them on top OF the
| tomatoes. Simmer all very slowly until the
tomatoes are quite soft, then take from the
/ Gra md and mt tuoU hoc ~
| custom for years to cook all tomato pickles
| in stone jars and set them in the preserve
closet in those same jars.
Sour Ripe Tomato Pickles For these as
for the sweet pickles, either the. yellow or
red tomatoes may be used, and they should
be we'll .pricked but not peeled. Lay the to-
matoes In a large stone jar, filling up
the interstices between them with button
onions. Heat enough of the best vinegar to
cover well the amount of tomatoes used, and
put in it while heating the spices, in the fol-
lowing proportion: To half-gallon of vine.
gar, half an ounce each of mustard seed and
allspice. onefourth of an ounce of cloves
and the same of peppercorns, with small
piece OF ginger root cut very fine. Pour the
hot vinegar over the tomatoes and onions
and put the jar on the back of the stove for
a week. During that time pour off the vine.
gar three times, heat it to boiling and pour
1t back over the pickle. 1t Is then ready to
cover and put away for future use.
PiccatlH:- one-half peck of good
green tomatoes, half small cabbage, three
heads of celery, one large onion, one red and
one green pepper, and chop all and mix them
thoroughly together. Then put it into a
large wooden or stone bowl, putting in a
layer of the mjnce and sprinkle with SALT
then another layer and saltand so on. Sprinkle
salt ever the top, and allow it to stand, then
drain through colander lined with cloth.
Then put back into the bowl and cover 1t
with hot water, allow it to stand twenty
minnfQg than Or a q 20 N In, no
Put over the fire half a gallon of good cider
vinegar, bring 1t to boil and skim. Then
pack the mince in jar, after adding to it
and mixing well with the hands four table
ounce of black mustard seed, one teaspoonful
of black pepper. Take the mince up by
handfuls, pressing out all moisture as you do
so and put in the jar. Cover this with the
boiling vinegar, seal tightly from the air
and put away.
Green Tomato and Onion Pickle:-Slice
one peck. OF green tomatoes, and twelve
and sprinkle them with salt. Let them
| stand thus over night, and in the morning
drain and put them in a kettle over the fire,
with two quarts of hot water and one quart
| of vinegar, boil for ten minutes, take from
the kettle and drain again. Heat a gallon
of the best cider vinegar, and put in 1t one
/ tablespoonful OF white mustard seed, and
the same of ground mustard, with one-half a
teaspOonful OF cayenne pepper. Put in the
tomatoes and onions, boil very slowly for
two hours, and do not let them scorch in the
least. Then put In jars with screw top and
put away.
Green Tomato Saseet Pickle: Slice one
peck of green tomatoes over night, and sprin-
kle we'll with SALT In the morning pour off
the accumulated, brine and wash in clear,
cold water. To one gallon of cider vinegar
add two pounds and a half of the best brown
sugar, and wash and skim till thoroughly
clear. Then put in the tomatoes, and with
them put, in a bag Of fine (but not thiD)
| muslin, the following spices: One ounce
| each of ground cloves, ginger, allspice. mace
and mustard, and half an ounce of pepper
The vinegar should cover both the tomatoes
| and the spices entirely while cooking, and
to keep them submerged. Boil slowly not
| less than six hours, or until quite tender.
| Do not stir them, as this breake up the
| pickle so much, but have them over heat so
| possible. Then put away. This pickle will
keep for half dozen seasons, supposing,
which is quite impossible, that the appe-
titles of your household will permit it,
Good Housekeeping.
HERBS FOR KITCHEN USE.
An herb bed is a necessary part of a
good kitchen garden. Nothing gives SO
much variety to the table as a-proper use OF
herbs and favoring. herbs are in perfec-
ton in flavor just before their time Of bud
ding out for Towering. and they should then
| be gathered to dry for Winter use. The
simplest way of drying them and the best is
| to cut off their roots and hang their stalks
from the rafters Of the kitchen where they
| are gradually dried by the heat of the stove.
After they are. dried, they should be taken
down and the leaves stripped carefully from
4 the stalks. pounded fine and put away in
| alright tin boxes for Winter use. 1t is
much easier to buy the herbs already. pre-
pared, but there is an unreasonable differ
4 ence in the quality Of herbs properly dried
| and kept but a season and those which have
| been dried by the wholesale methods OF
dealers and many have been in stock for
years.
ing is on a sunny day, when the leaves are not
wet with moisture. All herbs, like fruits,
should be dried rapidly, In order to retain
their aroma and for this reason many PEG.
pie put them in the heating closet OF the
stove, which Is usually under the oven. They
believe that they dry more rapidly there Their
when hung on the rafters. hut in some
stoves this closet is so situated that there
is great danger of the herbs becoming
scoTched. All the herbs used in the bes
French cookery may be grown in a small
with very little care, in sufficient quantity
for the use of the average family.
| Summer savory, thyme, sweet marjorie,
chervil and tarragon may be raised in thi:
\ way, and dried for family use, though tar
| agon is rather better fresh. and may be
raised with parsley in window garden ir
the kitchen during the cold months. Chives
and chervil also thrive we'll in Winter win
| dow garden, aud are an important part Of
the outdoor herb garden in Summer.-New
| York Tribune.
| PICKLE CARROTS.
Scrape and wash in cold water six good
sized carrots, cut in slices cross-wise; throw
I them into kettle of boiling water, boil IN
| til tender. about three-quarters of ar
| ' vinegar over them; add one slice of onion
| two ray leaves and a spoonful of celery
| seed. They will be ready for use in twelve
| hours and make a nice garnish for cold mea
dishes or potato salad.
OUR BOYS.