Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-10-05
Cable g. and
Kitchen.
Conducted by Ida Ames Willis.
Marquette Building, Chicago. All rights
reserved by Banning Co. Chicago).
Green Tomato Pickles.


Gather on dry and if possible sunny
day, one gallon of green tomatoes.
carefully remove the outer skin and
slice the peeled tomatoes. lake TWO
and one half tablespoonful of ground
mustard, one gill of white mustard
seeds. one tablespoonful of ground GIN
namon, half pound OF brown sugar,
two teaspoonfuls of ground cloves and
three pints of cider vinegar. Divide
the spices into three equal parts, and
tie in three small cheesecloth bags.
Take half the quantity of vinegar, and
in this boil the spices for half an hour,
then add the sugar and stir until thor
oughly melted. Place one third of the
sliced tomatoes at the bottom of jar.
put in one of the bags of spices, and
pour one-third of the boiled vinegar
over. Continue to use in alternate lay
ers until all are used. Then fill the
lars with the cold vinegar until the
pickle is covered, using more than the
three parts If necessary. Cover tightly
and set away for one month before US
ing. A softer pickle is made If the
sliced tomatoes are boiled with other
ingredients, but tie flavor will not be
as fine if this course is pursued small
quantity of celery seed may be added.
Green Tomato Pickle, No. 2.
Peel the tomatoes without scaldln%
and cut one-half inch thick. Sprinkle
lightly with salt and let stand over
night; the next morning drain and cook
a few at a time in the spiced syrup, re-
moving carefully to the jars as soon as
done If plenty of syrup is used ana
boiled to a good consistency they VIII
keep well. Watch them and if the sy-
rup appears thin or begins to work, re-
heat them, and after boiling thoroughly,
put the fruit into the jars and boil the
syrup down well before pouring over
the fruit again. The tomatoes may
also be used whole with the skins on.
To Preserve Green Tomatoes.
Place a thin layer of salt in a crock,
on this put n layer of sliced tohna-
toes, continue to place alternate layers
of salt and tomatoes until the crock Is
full Put plate on top of the toma-
toes and place a weight on the plate.
DO not add any water, as their own
Juice will be sufficient to preserve them.
Allow them to stand in this brine for
two weeks, then freshen in cold water
over night; they can then be used for
green tomato pie, fried green tomatoes
or spiced as follows: Pour over them
hot spiced sweetened vinegar and al
low them to remain for tWenty-four
hours. Tomatoes treated in this way
will keep for years.
Sweet Green Tomato Pickle.
Slice eight pounds of green tomatoes
rather thin; add four pounds of brown
sugar; and allow them to stand until
quite juicy; then place over the fire and
cook gently until the tomatoes are ten
der. Heat a quart of cider vinegar
with q level tablespoonful of cloves.
several blades of mace, and two sticks
of cinnamon; pour over the tomatoes
and cook for fifteen minutes longer.
Cool, put into jars and seal. Keep them
in Il cool dry place.
Green Tomato Pie.
Line a pie tin with rich paste; on the
bottom of the plate put three table
spoonfuls of sugar and one of flour.
Over this place sliced green tomatoes
which have been cooked. add the juice
of one lemon and sprinkle the top with
sugar dot with bits of butter and bake
with an upper crust
Preserved Green Tomatoes.
Select small green tomatoes. wash
carefully and cook until the skins loos-
en-, then peel and drain. Make a syrup
of white sugar equal in weight to the
tomatoes, add the juice of one good
sized lemon, put in the tomatoes and
cook until thick.
Chow Chow.
Chop fine six green peppers. one peck
of green tomatoes, three onions, add 4
little salt and scald up in the juice.
Scald three quarts of vinegar. add two
cups of sugar and Il few pieces of horse
radish root Allow all to boil together
for five minutes then place in glass
jars and set aside for use.
Stewed Green Tomatoes.
Peel six large green tomatoes: peel
and slice three good sized white onions
into frypan in which has been melted
tablespoonful of sweet drippings. Let
the onions fry for five minutes, being
careful that they do not burn; then
sprinkle IL teaspoonful of salt and half
a teaspoonful of black pepper on them.
mixing all well. Auu lIle SllCcu loiii't-
toes and half a teacup of hot water.
Stir all thoroughly, cover closely and
stew for ten minutes. or unit! the to-
matoes are soft. Add Il heaping ia
blespoonful of butter, and serve very
hot.
Fried Green Tomatoes.
Wash six large tomatoes and cut into
slices one-half inch long. Beat the
yolk of one egg with tablespoonful of
cold water. Sprinkle over the toma-
toes Il little salt and pepper, dip each
slice into the beaten egg and then into
fine bread crumbs. Fry a nice brown
on both sides in butter and serve on Il
hot dish with the following sauce;
Cream together two tablespoonful of
butter with one of flour, and when
thoroughly blended brown in the fry
pan; add to this one cup of scalded
milk stirring constantly until it thick
ems: cook for three minutes, add one
saltspoonful of salt and pour round the
tomatoes which have been nicely ar
ranged on chop platter.