Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-10

|
| of white mustard seeds, one tablespoonful
| OF ground cinnamon, 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 halt
| the quantity of vinegar, and in this boil
! the spices for half hour. then add the
| sugar and stir until thoroughly 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
| layers until all are used Then fill the jars
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 using. softer
| pickle is made If the sliced tomatoes are
| boiled with other ingredients, but the flavor
| will not be as fine If this course is Dur-
| sued; small quantity of celery seed may
! be added.
| Green Tomato Pickle, No. 2.
Peel the tomatoes without scalding and
| cut one-half inch thick. Sprinkle lightly
| with salt and let stand over night; the next
morning drain and cook few at time in
| the spiced syrup removing carefully to the
| jars as soon as done. If plenty of syrup is
| used and boiled down to good consistency
they will keep we'll Watch them and II
| the syrup appears thin or begins. to work,
| reheat 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 crock, on
| this put a layer of sliced tomatoes, con
| tinue to place alternate layers of salt and
| tomatoes until the crock is full. Put plate
| on top of the tomatoes and place weight
on the plate Do not add any water, as
| tbeir mi wi 10 sufficient tO
| 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 to-
| matO pie, fried green tomatoes or spiced as
| follows: Pour over them hot spiced sweet
| ened vinegar and allow 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
kjuicy; then place over the fire and cook
gently until the tomatoes are tender. Heat
quart of cider vinegar with level table
spoonful 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 a cool, dry place.
Green Tomato Pie.
Line pie tin with rich paste; on the
bottom Of the plate put three tablespoon
fuls of sugar and one of flour. Over this
place spliced 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 care
| fully and cook until the skins loosen 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 little
| salt and scald up in the juice. Scald three
| quarts of vinegar and two cups of sugar
| and a few pieces of horseradish root. AL
| low 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 a
| frypan in which has been melted table
| spoonful of sweet drippings Let the
| onions fry for five minutes, being careful
| that they do not burn; then sprinkle a tea
spoonful of salt and half teaspoonful of
| Add the sliced tomatoes and half teacup
| of hot water Stir. all thoroughly, cover
| loosely and stir for ten minutes or until
| the tomatoes are soft Add heaping ia
| bleSpoonful OF butter and serve very not.
Fried Green Tomatoes.
| Wash six large tomatoes and cut into
slices one-half inch long. Beat the yolk
| of one egg with a tablespoonful of cold
water. Sprinkle over the tomatoes little
,1t1 toto
beaten egg and then into fine bread
| crumbs. Fry nice brown on both sides
| in butter and serve on a hot dish with the
| following sauce: Cream together two ia
| blespoonfuls of butter with one of flour.
| and when thoroughly blended brown in
the frypan add to this one cup of scalded
milk, stirring constantly until 1t thickens;
| cool for three minutes, add one saltspoon-
| full of salt and pour round the tomatoes,
| which have been nicely arranged on chop
| platter. 70 -
| Piccalilli.
Chop rather fine half peck. Of green
tomatoes, two heads of cabbage, nine large
white onions, one dozen good sized cucum-
bers, half a dozen green peppers and add
| one-quarter of pound of mustard seed,
| either white or black. the black is generally
| preferred. Make strong brine of salt and
water and boil your chopped vegetables in
| it for five minutes after they begin to cook.
| Remove from the fire and press out every
| drop of the brine; then mix in the mustard
seed, and place all in a large stone crock.
| Boil one gallon of cider vinegar and pour
| over the other ingredients while hot. 1t Is
| in condition to use soon as cold and will
| keep for one year.
Green Tomato Mangoes.
Select large, round, green tomatoes wipe
carefully and cut from the stem end a slice
| large enough to use as cover when the
| tomatoes filed Remove the seeds and
| walls with penknife, being very careful
| not to cut through the sides Of the tomato.
Chop up one head of white cabbage. add
to this handful of mustard seed. two ia
| blespoonfuls of grated horserad:sh, table,
| spoonful chopped onion and three sweet
| green peppers chopped rather fine, one
| dozen whole peppercorns, one teaspoonful