New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-08-20
TOMATO PRESERTES.
A RICH AND DELICIOUS PREPARATION.


The ground tomato IS special variety OF the
famous "love apple" 1t is also called the ground
MUM tomato" and the winter strawberry or
CHERRY" tomato. according TO It's color whether
yellow or red There is very little difference In the
quality Of the red and yellow varieties OF the
ground tomato, but the yellow Is generally pre-
fcrrcd and 1t is much more easy to procure III mar
kct II may be preserved with ginger or lemon
or made into sweet pickle yellow ground to-
matoes come into market in August ana continue
throughout the preserving season. They should not
cost over q, cents Il peck In the downtown mar
kets but the price of course is regulated somewhat
by the supply.
The ground tomato makes especially de-
licious preserve, and Is valuable chiefly ior thls
purpose TO six pounds Of the yellow variety allow
a quarter Of a pound OF green ginger and the JUICE
Of three lemons or four lemons cut into slices
and peeled but without pressing out TN" JUICE.
About one-utiarer OF the yellow peel OF the lemon
should be added in either case. BY this means
all the thick. white peel which contains the bitter
principle Of the fruit and none Of its flavor Is re-
iec,ed The old-fashoned rule called for pound
Of sugar TO a pound Of fruit. This Is necessary
nben the lemons are used. but would not be ncces-
sary otherwise But the tomatoes require lemons
and ginger both to give the preserve lt3 peculIi'
aromatic, East India flavor The preserve Is
rather better if the juice of lemon is used instead
Of the slices Of lemon but the slices are an orna-
mental adjunct. on no account, however attempt
T., slice the lemon through careless preservers
do retaining the bitter part OF the peel NeSh
out the ginger root carefully. remembering That II
is tb. green ginger root which comes to market
fresh al this season, and not the dried ginger OF
the drug shops Scrapc the ginger thoroughly. cut
IL I'm thin slices and put 1t into three pnts Of clear
wofer Cook II till 1t is tender. Then remove II
from the water and lay 1t aside. Add 10 the ginger
water the sugar the juice Of the lemons df the
Juice is used) and the shell and the white of an
| egg as soon as the sugar Is dissolved Let this
| syrup boil up slowly, stirring occasionally 10 clarl-
| fy il. After few moments boiling "A thick scum
will cover the top. Skim this off carefully, leaving
the clear syrup beneath. 1t will require ten min
| utes boiling When 1t is properly clarified ana
every bit Of the shell of the egg as well as Inc
| white has been removed, as they rise with the
| scum. add the tomatoes. These should be care
| fully peeled by putting them first in boiling not
water, letting them remain Il moment ana uleIl
| draining them. Peel the skin of each tomato Oh
| with II towel. II should be firm in texture. Nheh
| the tomatoes are dry put them into the syrup
| Add also the slices OF cooked ginger and Bit
OF yellow lemon peel; ana II YOU use the Ieiuh IT,
| slices this Is the time add IT, Let the Whol.
cook slowly ana steadily for half an hour OF ~
the fruit is so transparent that the seeds are ''ai
| BILE. The syrup should be % rich flavor anu
thick. Put the preserves in the cans or jars when
they are done. boil down the syrup about ten MN.
utes longer. ana pour 1t over the preserves. ie'
| them become cold. Then seal them up with bran
died papers over the top. and set them away in the
preserve closet. The preserve should be almost rs
boiled down until it attains this consistency IL Il
| does not in the regular boiling some old fashions
| prescrVers lay the tOmat attei
| they are cooked ia the syrup. and mace them in
| the sun for three hours 10 allow them to become
| canded. Then they put them in lars and pour the
hot syrup over them. This makes the preserve
| Ordinary tomatoes be preserved In this way
| but they make rather seedy preserve