The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-12
GREEN TOMATOES.

| leaves proclaim that the season OF mist
sno mellow fruitfulness is here, the house
wife takes a careful inventory Of the
stock of good things she has stored in
her preserve closet TO make quite sure she
has all the fayorite preserves Jellies,
jams. pickles. etc. that will please the
palates OF the different members Of her
family when desolate winter succeeds
kindly autumn's glorious plenty.
Except for the apple trees. which for
some time yet VIII be filled with fruit.
russell and scarlet and yellow and ripe TO
the core most Of our summer products
from tree and vine viii soon be touched
with autunn's earliest frost. and if not
killed outright VIII ripen slowly and i'm
/ perfectly at best. The first frosts are apt
to cine while the tomato vines are still
ladened with well developer. bat green
! Iruit, ana in order 10 save these from the
/ frost blight one may resort to numerous
ways and means Those who grow their
own vines may take them up root and
, branch. providing they have rather
dark and not too dry a cellar. Hang the
( vines Up by. the roots so the vines viii
I not touch the ground. In many a farm
house cellar vines filed with fine green
tomatoes have been treated IN this man
ner and preserved until very late in the
autumn one usually associates green
tomatoes with pickles only. but while
these are the commonest variety OF
pickles, there are other ways Of utilizing
/ them.
Fried Green Tomatoes.-No. I.
! Select smooth. round tomatoes Of uni
form size: cut them in thin slices and
] sprinkle with salt. Make a fritter batter
with -four water. egg. butter, pepper and
salt. Dip each slice of tomato into the
! batter than fry IN sufficient hot fat TO
f brown both sides at once. Nice for break
fast served with crisp bacon or poached
eggs
Fried Green Tomatoes.-No. 2.
Wipe six large green tomatoes with
damp cloth. cut them into slices an eighth
of an inch thick. sprinkle the tomatoes
with salt ana let them stand a few min
utes then press out the juice. dust the
slices with a little pepper and sugar. or
4 little ground ginger; then dip the slices
Into fine bread crumbs. then into beaten
egg, then again in the crumbs. Saute
them in butter or dipping and serve with
cravy made as follows. Rub two level
tablespoonfuls Of butter with two Of -four,
to smooth paste. then put into a sauce
pan and stir until brown; then add cup
OF good meat stock or milk and stir until
it thickens; season 10 taste with salt and
a little paprica or Worcestershire sauce.
Serve very hot.
Green Tomato Pie.
Peel and cut green tomatoes in thick
slices; then wash IN several waters TO re-
move most OF the seeds. Drop in hot
water and bring to a boil. To each pound
OF tomatoes add three-Quarters OF a pound
of sugar and the grated rind of a lemon
Cook all together until thick and toma-
tees are clear. Then set aside to get cold.
Aod the juice Of A lemon and bake in with
bottom crust and stripe OF pastry laid
across the top like lattice work
Green Tomato and Meat pie.
Slice green tomatoes thin and cover
with boiling sailed water: parboil them
fifteen minutes; drain. Butter baking
dish and put in layer of the tomatoes; I
then season with salt; cover with a layer
OF cold meat. sliced thin, season with .
salt. pepper and a little table sauce: /
cover with . layer OF very thin slices OF 1
buttered bread; then more tomatoes and /
so on until dish Is full. having the TOP
covered with btutered bread crumbs. /
Pour a little beaten egg over the top /
and bake until a nice brown.
Preserved Green Tomatoes.
Take small. green tomatoes. wash. cover !
with boiling water and scaId until the
skins loosen: then peel and drain. Take /
equal weight Of granulated sugar and /
make a syrup with water and the juice /
Of a lemon and few bits Of stick CHINA
mon. Put IN the tomatoes and cook gently
until they are tender and clear. Instead (
Of the cinnamon. green ginger root
and lemon sliced thin may be used.
Tomato Mangoes.
Select round, smooth tomatoes for this
pickle. With a sharp knife cut a slice
from the stem end, large enough to al
low you to remove the seeds. taking care
that you DO not break the outside ot
the tomato. After ali the seeds are taken
out stand each tomato with It's CORE
spending stem piece 81 a picking tub
or large stone crock. Salt the inside OF
each tomato and cover the whole with
cold water. Let them stand in the brine
for twenty four hours. Drain and wash
with fresh cold water. stand the toma-
toes with cut side down t. drain out all
the water Prepare a stufing in follow
ing proportion 0f materials chop g cab
bage and six tomatoes green Ane and
put each separately into a brine for
twenty-four hours. then drain thorough
y. Thea chop fire a few small cueum-
bers and white onions. Nix al together
and add ground ginger. mace. ausQice J
black pepper. cinnamon, cheap nastur-
tium seeds quarter OF a cup OF horse
radish. half an ounce ~ mixed whole
mustard seed and quarter II cup ~
sahd OIL Briise al the spices ard mix
them v-ifh the oil. then with "a. ether
ingredients. Pat a teaspoolfui ~ sugar
ana two whole cloves IN each tomato:
~ stuff with the aliing Fit the pieces
on each mango and sew with a white
thread or fasten - wrapping 2 string
aroan. the mango. PscE them 81 stona
Jars o. large morthed glass Jars and
cover them WITH 1T cider vinegar sweet
ened with a pound OF more - sugar n
each callon % vinegar. according 90
taste. II a few hlts of horssrad5sh root
are placed on top each 5-r the man
goes VIII KEEP Better.
Green Tomato Butter.
Select tomatoes that are flT grown.
but quite green. slice them thin. Make
3 syrup in proportion Of ore pound q
sugar TO two pounds of tomatoes BoG
down slowly gor four hours oc uat.l TIE
butter Is smooth and thick. stirring FREE
quentlv 70 prevent sticking. Flavor with
lemon when done.