The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-15
Green Tomatoes.

Green Tomatoes.
When fading bowers and slow drop
ping leaves proclaim that the season OF
mist and mellow fruitfulness is mere. the
housewife takes careful inventory OF
the stock of good things she has stirred
in ker preserve closet to make quite
sure she has all the favorite preserves,
jellies, pickles, etc, that VIII please the
palates of the different members OF her
family when 6leSolate winter succeeds
kindly autumns glorious plenty.
Except for the apple trees, which for
some time yet will be filed with fruit
russell and scarlet and yellow and ripe
to the core. most of our summer prod
ucts from tree and vine will soon be
touched with autumn's earliest frost,
and if not killed outright will riDen
slowly and imperfeetly at best The
first frOStS are apt to come while the
tomato vines are still ladened with we'll
developed but green fruit. and in order
to save these from the frost-biting one
may resort to numerous ways and
means. Those who grow their owl.
branch, providing they have rather
dark and not too dry q cellar Hang
the vines Up by the roots 30 the vines
will nor touch the ground. In Tnany
a farm hous-, cellar vines filled witt
fine green tomatoes have ise'.n treated in
this manner and preserved until very
late in the autumn. ofs usually asso-
ciateS green tomatoes with pickles only
but while these are the COMMUNIST va
iety of pickles, there are other ways
Of utilizing them.
FRIED GREEN TOMATOES-NO. l.
Select smooth round tomatoes of uni
form size: cut them in thin slices and
sprinkle with salt. Make a fritter lat
ter with flour, water, egg, butter, pepper
and salt. Dip each slice of tomato into
the batter then fry in sufficient hot fat
to brown both sides at once. Nice fOr
breakfast served with crisp bacon or
poached eggs.
FRIED GREEN TOMATOES-NO. 2
Wipe six large green tomatoes with a
damp cloth, cut them into slices an
eighth of an inch thick, sprinkle the to-
nlatoes with salt and let them stand {
few minutes, then press out the juice,
dust the slices with little pepper ana
sugar, or little ground ginger; then
dip the slices in fine bread crumbs, then
into beaten egg; then again IN the
crumbs. Saute them in butter or drip
ping and serve with gravy made as FOL
lows; Rub two level tablesDOonfuls of
butter with two of flour, to a smooth
paste, then put into a saucepan and stir
until brown; then add cup of good
meat stock or milk and stir until il
thickens: season to taste with salt and
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
remove most of the seeds. Drop in hot
water and bring to a boil: then drain
off. To each pound of tomatoes add
three-quarters of a pound of. sugar ano
the grated rind of lemon. Cook all to-
gether until thick and tomatoes are
clear. Then set aside to get cold. Add
the Juice Of lemon and bake in with
bottom crust and strips of pastry laid
across the top like lattice work
GREEN TOMATO AND MEAT PIE.
Slice green tomatoes thin and cover
with boiling salted water: parboil them
Is minutes; drain. Butter a baking dish
and put in layer of the tomatoes; then
season with salt: cover with layer of
cold meat, sliced thin, season with salt,
pepper and a little table sauce: cover
with layer of very thin slices of but
tered bread; then more 5ton1otoes and so
on until dish is full, having the top COW
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 lemon end few bits of stick
cinnamon. 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
from the stem end, large enough to al
low you to remove the seeds. taking
care that YOU do not break the outside
of the tomato After all the seeds are
taken out stand each tomato with its
corresponding stem piece in a picking
tub or large stone crock Salt the in
side of each tomato and cover the whole
with cold water. Let them stand in the
brine for "a hours. Drain and wash with
fresh Geld water: stand the tomatoes
+ fs11fc III t0 n in oil he
water. Prepare a stuffing in following
proportion of materials. Chop a cab
bage and six tomatoes (green) fine and
put each separately into a brine for "a
hours, then drain thoroughly. Then
chop fine a few small cucumbers and
white onions. Mix all together and add
ground ginger, mace. allspice, black
pepper, cinnamon, cheap ndsturtium
seeds, quarter of cup of horseradish-
half an ounce of mixed whole mustard
seed and quarter of cup of salad oil.
Bruise all TIE spices and mix them with
the oil, then with the other ingredients.
Put a teaspoonful of sugar and two
whole cloves in each tomato: then stuff
with the filing Fit the pieces on each
mango and sew with white thread OF
fasten by wrapping a string around the
mango. Pack them in stone, jars or
large nouthed glass jars and cover
them with hot cider vinegar sweetened
with pound or more of sugar to each
gallon of vinegar according to taste. If
a few bits of forseradish root are
placed on top of each jar the rnangoes
will keep better.
GREEN TOMATO BUTTER.
Select tomatoes that are full grown,
but quite green. Slice them thin. Make
q syrup in proportion of one pound of
sugar to two pounds of tomatoes. Boil
down slowly for four hours or until the
butter is smooth and thick. stirring fire.
auently to prevent sticking. Flavor with
lemon when done.
GREEN TOMATO .CHOwCHOW.e
Chop fire one peck of green toma-
toes, three cniens.. six green peppers
sprinkle them lightly with salt lat
stand an hour, tfen scald in the juices
Put three quarts of vinegar in a porce-
lain-lined kettle with one pint OF sugar
and p few pieces of ho1seradish root.
Boil for five minutes. add the tomatoes
| and boil Eve minutes longer. put into