Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1907-10-04
Tomatoes in Various Ways.

seasoning that it can be done up III
number of excellent ways, perhaps in
more ways than any other vegetable
The small egg tomatoes, which are yell
low III color, are sometimes put up in
the form eff Il preserve, with lemon, but
they are not success, and it is better
to combine them with spices. The flavor
of lemon alone does not blend we'll with
that of tomato. The old-tlme preserves,
where the flavor of ginger root is com
bned with that of the lemon Is much
better.
TO make ginger tomatoes, which are
similar to ginger pears, boil Il quarter
Of Il pound of green ginger root 10 every
five pounds of egg tomatoes. Let lhe
ginger root boil i'll WatCr-enough water
to cover the tomatoeS-for fifteen NM
utcS When the root is tender add SUI
gar-three-QuarterS of pound to every
pound of fruit. Add also to the tive
pounds of fruit the yellow part of the
rind of one lemon. Let the mixture bon
again for about ten minutes, add the
fruit and cook until tender and trans
parent. Then seal up, dividing the slices
of ginger among he jars. 1t IS better
to parboil the ginger root for few mo-
ments, to take out some of the strong
flavor. before using II.
Following are few recipes for using
the ordinary red tomatoes III splc"u
dishes suitable for next winters tare: -,
A novel recipe, tomato jam, when VIII
be delicious with roasted T.eatS, calls Tor
six cups of tomato peeled and minced,
two cups of brown sugar n very Scaht
cup of vinegar, two teaSpoontulS each
of cinnamon, cloves and salt. Let the
mixture boil down until thick. 1T is theh
ready to seal up. The proportions Jus
given make only quart jar, therefore
they fmust be doubled or tripicd II more
is desired Although it is something like n
catsup, it cannot be called one, tor 1t
does not call for pepper, mustard. onions
and similar ingredients.
For an old-fashioned tomato catsup use
nine quarts of tomatoes, four table
spoons of table salt, two OF allSplce, one
Of cinnamon, half n teaspoonful OF cay
enne pepper Il teaspoonful OF black pep
per, two teaspoonfuls of cloves, and one
and Il half pints of vinegar. The toma-
toes should not be ovcrrlpe but merely
turned. 1t is not necessary to peel them,
merely to slice them and pack them IN
the porcelain kettle used i'll making the
sauce. Drain off all the clear juice which
YOU can from them, then add the salt,
vinegar and spices. Cover the Kettle
containing the catsup and let the toma-
toes simmer for three hours, taking care
that they boil all the time and yet do
NOT hurn. Let the catsup cool i'll the
kettle. and when it is cold strain it
through n sieve. Bottle and cork it up.
Most people nowadays prefer n chilli
sauce Remove the skins from one peck
of ripe tomatoes, and chop and peel
eight white onions. Put both together
over the fire and cook ten or fifteen
minutes, after adding pint of vinegar.
Measure out teaspoonful of cloves and
a tablespoonful of ground cinnamon, all
spice and black pepper; tie them together
in Il small bag of coarse material ana
add them to the mixture already cooking,
and continue cooking it for four or i've
hours. or until it is quite thick. BE care
ful not to let it burn. When ready to
take off the fire. stir iii Il tablespoonful
of powdered mustard, Scant teaspoon
full of cayenne pepper, two teaspooniulS
of white ginger and salt to suit the taste.
An old-fashioned recipe for canning to-
matoes is the following: Choose hrm
hut ripe tomatoes Peel them by drop
lifting them out Immediately and rub
hing off the skins. Gut them into quar-
ters or slices, as you prefer, ana pack
them tightly into jars, pressing Ill as
many as you possibly can. Put the cover
on the jars without the rubbers, ana
set them on a wooden rack IN a large
tIat-bottomed boiler. Pack towels or
yyisns of hay between the jars to keep
them from touching. Fill the boiler with
warm water to the neckS of the Jars.
Let the water come slowly to the
boiling point and boil it steadily around
the tomatoes for fifteen minutes. open
the lars one by one, put on the ruDbcrs
and screw them up as tightly as YOU
can. Return them to their place IN me
water and let them boil steadily for ten
minutes longer. Take them out set
them away in a dark closet, and when
they are cold tighten the covers again.
The Boston Cooking School cook booh
gives the following rule for canning to-
matoes, which is perhaps trihe simpler l,;s
Wine the tomatoes, cover with ooi'lh@
uoter and let them stand just long
enough for the skins to be easily re, re-
moved. Cut in pieces and cook until thor
oughIy scalded. Skim often during cook
ing. then fill fruit jars that have been
sterilized as follows: Wash the jars, MI
with cold water; set them in Kettle ON
a triyet and surround them with cold wa,
ter. Heat gradually to the boiling point
and remove from the kettle. Empty ana
fill while hot.
Put the covers in hot water and let
them stand five minutes. DIP. the rub
her bands in hot water. but do not al
low them to stand New rubbers should
he used each year.-New York Tribune.