Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-11
Table and Kitchen.
Green Tomatoes and Ways Of Pre-
pairing.

Green Tomatoes and Ways Of Pre-
pairing.
When the fading bowers and slow drop
ping leaves proclaim that the season OF
mist and mellow fruitfulness is here, the
housewife 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 favorite preserves, jelies, jams,
pickles, etc, that will please the palates Of
the different members of her family when
desolate winter succeeds kindly autumns
glorious plenty.
Except for the apple trees which for some
time yet will be filled with fruit, russell and
scarlet and yellow and ripe to the core,
most of our summer products from tree and
vine will soon be touched with autumn's
earliest frost and if not killed outright will
ripen slowly and imperfectly at best. The
first frosts are apt to come while the
tomato vines are stin laden with well-de-
Veloped, but green fruit, and in order to
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 cellar. Hang
the vines up by the roots the vines will
not touch the ground. In many farm
house cellar vines filled with fine green to-
matoes have been treated in this manner
anu ~ SSeiNeu uIlli very idle III auluIllil
One usually associates green tomatoes with
pickles only, but while these are the COM
monest variety of pickles, there are other
ways of utilizing them.
Fried Green Tomatoes-No. 1.
Select smooth. round tomatoes of uni
form size; cut them in thin slices and sprin-
kle with salt. Make a fritter batter 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 tomatoes with
salt and let them stand a few minutes, then
press out the juice, dust the slices with a
little pepper and sugar or a 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 fol-
lows: Rub two level tablespoonfuls of but
ter with two of flour to a smooth paste,
then put into a saucepan and stir until
brown; then add a cup of good meat stock
or milk and stir until it 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 re-
move most of the seeds. Drop in hot water
and bring to boil then drain off. 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
tomatoes are clear, then set aside to get
cold Add the juice of 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 salted water; parboil them fifteen
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
little table sauce; cover with a layer of
very thin slices of buttered bread; then
more tomatoes, and SO on until dish is fuil
having the top covered with buttered bread
crumbs Pour a little beaten egg over the
top and bake until nice brown.
Preserved Green Tomatoes.
Take small green tomatoes, wash, cover
with boiling water and scald until the skins
loosen; then peel and drain. Take equal
weight of graduated sugar and make a
syrup with water and the juice of a lemon
and 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 Manages.
Select round, smooth tomatoes for this
pickle. With a sharp knife cut slice
from the stem end large enough to allow
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 it's corresponding stem
piece in 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 tomatoes with cut side down to
drain out all the water Prepare stufing
in following proportion of materials: Chop
a cabbage and six tomatoes (green) fine and
put each separately into brine for twenty
four hours, then drain thoroughly. Then
chop fine few small cucumbers and white
onions. Mix all together and add ground
ginger, mace, allspice, black pepper, CHINA
mon, cheap nasturtium seeds quarter of
cup of horseradish, half an ounce of mixed
whole mustard seed and quarter of a cup Of
salad oil. Bruise all the spices and mix
them with the oil, then with the other in
gradients Put teaspoonful of sugar and
two whole cloves in each tomato; then stuff
with the filling. Fit the pieces on each
mango and sew with a white thread or
fasten by wrapping a string around the
mango. Pack them in stone jars or large
mouthed 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 horse
radish root are placed on top of each jar
the mangoes will keep better.
Green Tomato Butter.
Select tomatoes that are full grown. but
quite green. Slice them thin. Make a
syrup in proportion of one pound of sugar
to two pounds of tomatoes. Boil down
slowly for four hours until the butter is
smooth and thick, stirring frequently to
prevent sticking. Flavor with lemon when
done.
Green Tomato Chowchow.
Chop fine one peck of green tomatoes,
three onions, six green peppers; sprinkle
them lightly with salt, let stand an hour,
then scald in the juices. Put three quarts
of vinegar in a porcelain-lined kettle with
one pint of sugar and a few pieces of
horseradish root. Boil for five minutes, add
the tomatoes and boil five minutes longer,
put into stone jars, cover and set in cool.
dry place. Whole cloves, mace and stick
cinnamon may be added to this if you want