The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-07

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Green Tomatoes.
To your list of fall vegetables and
fruits add the green tomato To be sure
it cannot replace the beautiful scarlet
fruit that has graced the summer table
and given SO much pleasure to the eve
keepers generally know that when the
tomato season is waning and they ripen
so slowly in the autumn sun that the
first frosts are apt to find the vines
stages of DEVELOPMENT. that the unripe
tomato is quite as useful in many ways
in cookery as the red ripe fruit?
For picking the green tomato has al
ways been favorite: but it may be
utilized in many other ways as well.
and at this season augment the fast
decreasing number of fresh garden
| fruits and vegetables.
The green tomato might with more
propriety be classed with vegeta bIes
than the ripe. although it also may be
used IN some of the ways used with
fruits-nOtably i'll preserves and pies
baked in same way as peppers, the
small green tomato preserved whole in
a rich syrup with lemon and ginger is
nice served with boiled rice and boiled
/
tomatoes can also be picked or sailed
like cucumbers and thus preserved for
winter use
The housewife who is the fortunate
possessor of a kitchen garden and a
cool, dark cellar can have ripe tomatoes
Tor very considerable length of time
after the heavy frosts appear by tax
/ ing up the vines root and branch and
hanging them roots upward in the
| darkest part of the cellar They may
lack flavor but give the brilliant bit
OF coloring on the table which you have
enjoyed all summer.
GREEN TOMATO PICKLES.
Gather on dry and if possible sunny
day, one gallon of green tomatoes care
Iully remove the outer skin and slice
the peeled tomatoes. Take two and one
nar tablespoonfuls of ground mustard,
one gin OF white mustard seeds, one ia
Dlespoonful of ground cinnamon, half a
pound of brown sugar, two teaspoon
fuls vinegar. Divide the spices into
three equal parts. and tie in three small
cneesecloth bags Take half the guam
lty of vinegar. and in this boil the
spices for half an hour, then add the
sugar and stir until thoroughly melted
Place one-third of the sliced toma toes
at-the bottom of a jar, put in one OF the
abags of spices. and pour one-thIrd of
the boiled vinegar over Continue to
use IN alternate layers until all are used.
Ihen I'LL 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 be-
fore using. A softer pickle is made if
| the sliced tomato are boiled with
! other ingredients. but the favor VIII not
| be as fine if this course is pursued; a
| small quantity of celery seed may be
| added.
| GREEN TOMATO PICKLE. NO. ?
| 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
a few at time in the spiced SYRUP re-
moving carefully to the jars as soon as
done. If plenty of syrup is used and
/ boiled down to a good consistency they
will keep well. Watch them and if the
| syrup appears thin or begins to work,
| reheat them, and after boiling thor
oughly. put the fruit into the Jars and
| boil the syrup down we'll before pouring
| over the fruit again. The tomatoes naS.
also be used whole with the skins on
| TO PRESERVE GREEN TOMATOES
Place thin layer of salt in crock,
| on this put layer of sliced tomatoes.
continue to place alternate layers OIL
salt and tomatoes until the crock is
| full Put a 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 useG Tor.
green tomato pie. fried green tomatoes
hot spiced sweetened vinegar and allow
them to remain for twenty-four hours.
Tomatoes treated in this way VIII 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 quart of cider vinegar with
4 q fell <1c. -.
/ blades OF mace, and two sticks of CHINA
mon; pour over the tomatoes and cook
! for 10 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 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 loosen,
| then peel and drain. Make a syrup OF
| white sugar equal in weight to the to-
natoes, 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 a
little salt and scald uD in the juice
Scald three quarts of vinegar, add tWf
cups OF sugar and few pieces of horse
| radish root. Allow all to boil together
for five minutes then place in glass jars
and set aside for use
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 salt ana pepper. dip each slice
into the beaten egg and then into fine
bread crumbs Fry a nice brown or
both sides in butter and serve on a hot
dish with the following sauce: Cream
together two tablespoonfuls of butte!
win one of flour, and when thoroughly
[ Handed hrn1arr, In, Il II