New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-09-24

PREPARATIONS or RIPE A|p G1fiN TOMATOES
rho ripe and tho green tomatoes 're III" nainstay
~ the makers OF fancy pickles. 'hiii sauces ana
catsips Of tomatoes are more g'ncrnHy ri'p"'''
nan tboso from rooscbcrrics. walnuts, mushrooms
FRAMES or b,rbcrrics. though all thes" MAKE 'Nc'i-
lent caisups. chin sauce is conpaia'"'H ~"
,,r,,,ration for the table which has superseded to
some extent tho old-fashioncd tomato c''-ur ~
differs from the regular c"tSup u '"c '"'' "''
contains onions.
10 make this chill sauce remove the skins fr"h
q neck of ripe tomatoes and peel eight onions
Cbop an in tiny pieces and pat them over the NJ
in q porcelain-lincd saucepan 10 cook IN thclT Own
mice half an hour. Then strain through sieve
and add a pint OF vinegar. Tablespoonful each Of
ground cinnamon sllspice and black pepper ana
te,spoonf,I Of cloves Let tEo mixture cook about
,our hours or until it is quite thick. stirring 1t
freaucntly Wh.u You are ready to tax" IL OF INC
fire add a Tablespoonful 81 ground mustard tea
spoonful Of Cayenne pepper two tcispoohiu'h III
ero.nd ginger and two tablosrooniulS "i SAT- OF
marc according 10 the taste. Bottle the sauce In
now bottles. cork them tightly and seal each no.
co,o bousckccpers assert that they are successful
4, kDcninc their catslps and sauces when they TIE
, rou Of cotton waddns over the corkS without
sealing and there is every reason to b'i"'' 'his
nrocess is a success But the majority oi "I'-IaSh-
toned housekoepcrs would probably prefer 10 trust
to tho sealing wax. -
firm and lust ripe Fruit which * over ripe Is unht
D., .,,hor chill sauce or catsup. Pcel and slice the
fanatics nut them in porcelain-lned pot ana
when they have cooked fifteen minutes sralh 'h'h
through "A sieve to remove the seeds. AHo" an INC
nuIp 10 20 through. Add four tabespoohiuS Vi
salt one of allspce and one Of cinnamon TWO 'ea-
snoo,fuls Of cloves one Of black pepper and half
- ,oao,oo,fuI Of CAYENNE pepper. Add also pint
a,d a half Of vinegar. Cover the ketdc containing
a., cote,n and let IT cook slowly for four hours.
Stir II frequently during the list hour as bo'h chi''
sauce and catsup arc quite likely TO DOH AZ INNS
time Bottle in bottles. cork ana seal H. II
T., ood, for uso at once Thu reason that catsup
ca often spons is that ii Is put In Ola bott'S III
which the germ of last years contents sun fei""'',,
,hougb imperccptIblc to the eye or sense or smell
The best time TO put mp these sauces IL from Tue
| 18th OF September to the LIST OF 'c'oper' ""'" w.
uatoes are plenty In the market at - cents poem
| or lcss 1t Is very difficult to obtain any spociai
variety Of so cheap vegetable uhder us name !"
,no market The General Grant. the Trophy. and
| many of the new varieties, which possess greater
o,,,t NJ nuln I'm proportion TO the seeds, are 10
be nreferred for sauces, as well as for canning ana
nrcserving These now generally raised by oui
host growers for the city markets. and are better
known by their smooth. even appearance. then
substance and fine flavor than by their names
Green tomatoes should be purchased JUST pc'"i'
frost, as they generally come TO market at thi'
. chance 10 rpen The LIST of october. however. i
| generally late enough 70 purchase them. For swee
| pickles select fully grown. rather pae-green run
| instead OF the half-grown and dark fruil
| Ont the tomatoes In thin slices, without peelins
| and law them in a weak brine. made by adding
cup Of salt to Z. gallon of water. Let them remain
| for twenty-four hours. Then take them out hh'
| rinse them Put them I'm porcela n-ned kett'
| and cover them with cold vinegar. Measu''
| the vinegar you pour IT over them ah'
add two pounds OF sugar to every quart OF vinegar
| Add also to every quart, an ounce each OF cassi'
| huds cinnamon whole cloves. whole mace, an.
| preeU ginger-rOOt sliced. Let the tomatoes COM
| Slowly the boiling point, and cook for hiteel
minutes in the vinegar and sugar with no spices eA
ttsv are done and pour the pickles into an earthei
| crock They will keep easily during the cor
weather simply covered in the preserve closet
| An excellent sour pickle Is made with green 10
,omatoes to half peck OF onions Peel and slic
~ onions and slice the tomatoes. Pack them u
tayers shrinking salt between them using abou
a cup Of salt 10 every peck OF tomatoes the!
hmriaps will do very we'll for the purpose Put IN
80 on wooden stats across a barrel or key an
10 weights over it. Let the vegetables stand u
nress In this way for forty-elght hours Then pu
oach ~ allspice and ground cloves, and two ounce
~ whole mustard seed. with four red peppers Gu
,n little shreds. Pour over enough boiling vinega
a. cover the vegetables and let them come IN
o,on@ lars with "A few roots Of horseradsh in tn
..o,th Of each Jar 10 assist In preservation on
inDs are sometimes quite troublesome 10 keep ow
. in 70 their tendency TO spoil In cold weathc
: ami sprigs OF horseradish should always be adde
70 any preparation that contains onions