The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-09-20

BoStonian tomato Jam was pound 10
pound. sugar and tomatoes. Allow two
lemons to each pound rind and pulp. Boil
WELL Tomato figs. dried and sugared on
dishes in the sun (old willow-pattern blue
platters, no doubt were bottled for winter
use in old Boston Ito keep from year to
year. with perfect flavor" Always alert
on gastronomic themes, was the old South.
and a Baltimore cooking chronicle of 1851
presents a notable list of tomato COM
pounds-all that Boston knew and many
others: Tomato jelly, to eat with meats;
tomato omlette, fried. baked, boiled and
fricasseed tomatoes; tomatoes sliced and
dried in the oven for winter soups, toma-
toes baked in cream, tomatoes sliced with
onions, the pioneer canned tomato, or
tomatoes in stone jars for winter. Also
green tomatoes were cooked with sugar
and lemon and put up in stone Jars. They
make good pies in the winter" said Balti-
more, land much resemble gooseberres."
Indiana logically received the tomato as
a valuable edible by way Of Virginia and
New York An old southern Indiana cook
book. of Virginia origin, in 1851, presents
tomato ketchup,' which was Ito simmer
in a pewter BASIN" also tomato sauce was
kinds of tomato preserves "Pickled green
chopped tomato of Aunt Angelina Maria
Sinex Collins's day, 1851, was favored with
"a pint of cramped horseradish' and
picked whole tomatoes had alternating
layers of chopped red peppers. "Soupe la
Jardiniere'' of that Indiana period. called
for a whole leg of lamb and teacupfuls of
all vegetables, including tomatoes, chopped
fine. United States Minister Waddy
Thompson's Mexican hotch-potch. of 1916.
contained pork, beef, mutton, turkey
fowl cabbage, potatoes, carrots, squashes,
beans, onions, tomatoes and red peppers,
all boiled together.
AS tomato promoter for Indiana, in 1916
that most gifted and versatile gentleman
clergyman Henry Ward Beeche', took an
active and useful part. On the editorial
pages of the Western Farmer and Garde-
ner, Mr.. Beecher commended the tomato as
'savory and sanative, and gave several
recipes for tomato preparations" Mr.
Beecher's catsup recipe Will doubtless hold
good while time lasts. 1t was not Dor
rowed, either, from Miss Catharine Beech
er's Domestic Receipt Book of same
date: "Take a gallon of skinned tomatoes.
four tablespoonful of salt, four of black
pepper, three Of mustard eight pods of red
pepper, half tablespoonful of allspice
Grind these article fine and simmer them
slowly in a pewter basin IN. B., first catch
your pewter basn) in sharp vinegar, three
or four hours then strain through wire
sieve and bottle close. Use vinegar enough
to make half gallon of liquor when the
process is over For Mr.. Beecher's toma-
To 1ado ssyat fin
quite green. Take out stems and stew them
till soft; then rub through sieve, put the
pulp on the fire, season highly with pepper,
salt and powdered cloves; stew until quite
thick This article will keep well and is
excellent to season gravies." OF the I'm
diana recipe for tomatoes'-stewed with
bread-crumbs, pepper, salt, butter six eggs
and two boiled onions, editor Beecher says:
ut has been universally copied and has,
we believe, beguiled thousands into love for
tomatoes"
Tomatoes for the Indiana market, in 1877,
were classified as sort grown for fancy
purposes, and sorts for the table" They
were of three kinds only, the large red,
the pear-shaped, and the cherry-shaped.'
Now varied list of choice tomatoes con-
fronts the Hoosier farmer; these come from
all parts of the Nation, and are named
Beauty, Perfection, Favo-ite, Dwarf
Champion Tree, Buckeye State Ga heavy
cropper), Atlantic Prize, Acme, Ponderosa
(the largest ever, Dwarf, Aristocrat, Early
Michigan 0he Gamers pet, Plum-shaped
Yellow, Pear-shaped Red, Red Cherry,
Matchless, and New Stone" Tomato Gull
! lure, North, South, East and West, is now
L gardening interest of gigantic proper
tons, and the value of the canned fruits
and vegetables of America it is said, now
exceeds every year the combined value of
all the windmills, clocks, watches, jewell
~, firearms, mats and mating, linen
fabrics and enameled goods of all kinds,
made in this country in the same year.
At the first State fairs, in 1852, and in 1854
no tomatoes were on record, but at the
exhibition of 1855, for the best peck of red
| tomatoes, a premium of the Tippecanoe
Farmer and 81 was awarded to George W.
Butcher, Marion county, and for best peck
OF yellow tomatoes, NJ. Pearson, Marion
county, received s. and the practical Farm
er. Also in 1855, for best tomato catsup,
Asher Cox, Marion county, was awarded
81; for tomato catsup, Nathaniel Cox In
dianapolis, 81. Miss Alice Williams, Della
ware county, IecelNeu d premium on tOmd-
to catsup and tomato mangoes, and John
NJ. Thomas, Hancock county, on tomato
butter. On cooked tomatoes, raw toma-
toes in sealed jars, and tomato catsup,'
| Miss NJ. A. Brown, Indianapolis, was
| awarded both diploma and premium.
In this advanced latter day of artistic
| and beautiful table arrangement, the once
| abhorred tomato is now highly valued
aesthetic factor. Greek might we'll sit adj
| miringiy at the twentieth century board
where the tomato tulip salad" lends a
grace. Other races than the American, too,
have their choice and curious dishes made
of the tomato.
"Haint y never ct a salad of tomatoes and
green peppers?" asked a voluble American
lied foreign lady behind a local market
stall. 'Oh, it's grand eatin', just grand.'