The Washington times., 1905-08-23
SOME TOMATO RECIPES. r

Ripe tomatoes should be put I'D in Au-
gust, when the vegetable is in its best
condition 1t is absolutely essential that
the yegetab bic should be perfectly sound
and not too ripe. for a single spot of
decay is liable. in canned tomatoes, TO
spoil the entire mass. The various rel
ishes and pickles made from green to-
matoes are usually left until September
or even the first OF October.
There are several methods of canning
tomatoes, the simplest being TO stew
As the success OF canning depends upon
absolute sterilization, the first thing to
be attended to is the Jars. Wash thor
oughly IN soda and water, tops and all,
then sterilize BY bringing the water to
a boil. Use only fresh rubber rings for
II the rubber has stretched the sealing
VIII not be perfect. Have Il large kettle
OF rapidly boiling water on the stove,
and having washed the tomatoes fill d
wire basket with them and plunge into
the kettle of boiling water until the
s!lius zJegin TO crack This viii take
cold water and remove the skins and
hard part under the stem. Slice and put
iEto preserving kettle, which must not
DC o. tn1 mash with wooden spoon,
heat slowly, stirring frequently from the
bottom. II IS safer TO use an iron ring
or asbestos mat under the kettle Cook
half aE hOur, counting from the time
the tomatoes begin actually TO boil. Put
into steTIIZed Jars, then seal. Care
must be taken thai 70 seeds or pulp get
between the glass and the rubber
When cold and screwed again. 10
tighten. wrap in paper and set in a
cool place.
Canned Tomatoes Seasoned.
some good housewives prefer TO have
THEN tomatoes already seasoned for the
table. IN this case. after the tomatoes
have cooked one-half hour, allow to
every quart of tt!e stcwed fruit a tea
spoonful OF salt. half teaspoonful cf
pepper. and u scaHt half cup of sugar.
Have ready some olive oil or not melted
butter. allowing a tablespoonful u 10 each
jar. Cook the vegetables ftVe minutes
longer, after the seasOuiugs have been
added, then fill the sterihZcd jars almost
full, F4l TO the brim with the olive oil
or hot butter. and seal Examine the
jars in q bout t~o weeks, and II you see
the slightest sign OF fermentation turn
out the contents and reScald.
Canned Whole tomatoes.
Wash. scald and slice after peeling
four quarters OF tomatoes. and stew
twenty minutes. or until tender Rub
through a strainCr. Meanwhile scalG and
peel eight quarters of rather small.
raund tomatoes. and pack III steriIized
lars. When all are ready, fIl with the
scaIding hot steWed and strained TO-
I,latoes, running Il silver knife down the
inside OF each can 10 let AL the air bub-
bles OUT and allow the liquid tomato 20
I'll every interstice. Set the cans in
shallow pans OF hot water In the oven
and cook half an hour longer, uncovered
Then :ili To oVerflOWing with the boiling
hot. strained tomato. and seal. These
are the directions in the main as given
in one OF the farmers bulletins issued
by The Department Of Agriculture. If
there is any strained tomato left IL may
be canned fer sauces later on.
Whole Tomatoes for Winters Use.
Fill large stone crock with ripe. per-
fectly sound, unpeeIed tomatoes adding
a few cloves and q sprinkling Of sugar
between each layer. Cover with 8 mix
ture of cold water and vinegar. half and
half. Place u layer Of thick white fan
mel over the jar, letting II fall well down
into the vinegar. then tie close with a
cover Of brown paper Even II the fan
mel molds. tomatoes put up in this way
are not harmed and viii keep ali win
Ter.
Tomato Figs.
Allow a half pound sugar to every |
sss,,Js1d NJ tomatoes which shouId h. tha /