Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1899-09-15
HOUSEHOLD HINTS.
SOME THINGS AsoUTTOMATOES

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learn that the tomato claims for its
birthplace in North America, the
lovely gardens OF New England. In
the early colony days it was known as
the love apple" and lived only to be
ornamental and as q curiosity, as il
was never eaten.
The tomato plants came originally
from South America, the tradesmen
having brought them here, and were
told they were Of Indian origin. 1t is
recognized as most important vege-
table, wholesome and tasty. 1t
adapts itself to a variety OF dishes, and
makes bright cheerful spot wherever
it is placed, besides garnishing we'll
1t stimulates our appetites and serves
as splendid liver regulator. Toma-
toes can be eaten raw, boiled, baked,
broiled, stuffed, fried, made into sauce
and catsup, curried, scalloped; and
now we have a new dish tomato
toast, which proves to be as good as it
sounds.
They may also be canned, preserved
and jellied.
Tomatoes are composed mostly of
acid, hence they should always be
cooked in either agate, earthen Or
granite wares. When fixing them for
winter use they should be "put up" in
glass jars-they prove to be better and
have an entirely different flavor from
those we buy in tin cans.
The best time for putting them up
is the last week in August or the first
week in September, after that they be-
come watery and are no longer as nice.
Baked Tomatoes.
Select large firm ones, cut thin
slice off the stem ends, remove core
carefully from centre, then remove
seeds with a small spoon. Fill in the
hollows with finely chopped cold ham,
stale bread crumbs, pepper and salt,
plenty of butter and parsley cut fine.
1t is best to mix the ingredients all
thoroughly before filling in the hol-
lows. Put thick layer on top of the
mixture, then sprinkle few more
bread crumbs and small bits of butter,
it gives prettier color when DONE
Place in granite pan. The oven
must be hot, and it requires from
thirty to thirty-five minutes to bake
we'll. When done remove very care.
fully from the pan to platter, as it il
the desire that they be kept whole; a
cake or potato turner prove excellent
service in this case. Serve while hot.
Canning Tomatoes.
Place tomatoes in An earthen pot,
pour boiling water over them until the
skin cracks, it can then be readily
pulled off with little difficulty. Put
in an agate kettle and set on the stove,
where they must simmer or boil slow.
ly for about twenty to thirty minutes.
Have your glass jars on hand which
have been already heated, having put
them in tin filled with hot water,
which prevents them from cracking
when the steaming tomatoes are put
within them. Fill rapidly and screw
down the lids tightly, allow to remain
in the kitchen or dining room all
night. Next morning screw the lid
tighter, for not particle of air must
remain under the lid; fill jars to the
brim, in fact till they overflow; this
guarantees that no air can possibly re-
main under the lid.
Tomato Jelly.
Take one box of gelatine and soak
in cup of cold water for an hour.
One pint of tomatoes chopped fine,
add heaping cup of rich white stock to
the gelatine with the tomatoes, add
one tablespoonful of onion juice, salt
and pepper to taste. Place in porce.
lain lined kettle and allow it to come
to boil, strain through coarse colan.
der or cheese cloth, place in jars or
moulds. 1t may be eaten with meat,
fish, oysters, fowl or on bread.
Escallopsd Tomatoes.
Scald and skin the tomatoes, cut in
pieces on the bottom of an earthen
dish Qarge), then a layer of bread
crumbs, slice of onion, salt, pepper,
butter, then layer of tomatoes; alter.
nate till dish is full; cover with bread
crumbs, pepper, salt. butter, and pars-
ley chopped fine. Bake until done,
about three.quarters of an hour.
Tomato Sauce.
Take six tomatoes, remove skin and
seeds, then chop to a pulp, pour this
in coarse sieve and drain thoroughly.
Season plen:ifully with salt, pepper
and little lemon juice, together with
some finely chopped parsley. Just be-
fore serving stir tablespoonful of
whipped cream in. This will be
found to be delicious.
Tomato Toast.
Use four tomatoes, remove skin, rub
through strainer, add salt, pepper and
butter to taste, cook ten minutes.
Add to this one cup of cream or milk,
pour over the toasted and buttered
bread. Serve while hot.
Tomato Catsup.
Take one gallon Of ripe tomatoes,
add one pint of good vinegar, two
tablespoonfuls of salt and pepper, one
Of cloves, and one dozen finely chop