Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-10-05
Tomatoes in Various Ways.

The tomato lends itself so ideally to
seasoning that it can be done up" in
number of excellent ways, perhaps in
more ways than any other vegetable.
The small egg tomatoes, which are vel
low III color, are sometimes put up in
the form Of a preserve, with lemon, but
they are not a success, and it is better
to combine them with spices. The flavor
of lemon alone does not blend well with
that of tomato. The old-time preserves,
where the flavor of ginger root is com
bined with that of the lemon, is mich
better.
To make ginger tomatoes, which are
similar TO ginger pears, boil a quarter
of a pound of green ginger root 10 every
five pounds of egg tomatoes. Let the
ginger root boil in water-enough water
to cover the tomatoes-for fifteen min
utes. When the root is tender add SUI
gar-three-quarters of pound TO every
pound of fruit. Add also to the five
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 a few mo-
ments, to take out some OF the strong
flavor, before using it,
Following are a few recipes for using
the ordinary red tomatoes III splceu
dishes suitable for next winters fare:
A novel recipe, tomato jam, which VIII
be delicious with roasted meats, calls Tor
six cups of tomato peeled and minced,
two cups of brown sugar, very scant
cup of vinegar, two teaspoonfuls each
of cinnamon, cloves and salt. Let the
mixture boil down until thick. 1t is then
ready 10 seal up. The proportions gus,
given make only quart jar, therefore
they fimust be doubled or tripled if more
4 ss- .fr1er a
catsup, it cannot be called one, for 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 allspice, one
of cinnamon, half teaspoonful OF cay
enne pepper, a teaspoonful OF black pep
per, two teaspoonfuls of cloves, and one
and half pints of vinegar. The toma-
toes should not be oyerripe, but merely
turned. 1t is not necessary to peel them,
merely TO slice them and pack them in
the porcelain kettle used in 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 honrs taking care
that they boil all the time and yet do
not burn. Let the catsup cool in the
kettle. and when it is cold strain it
Most people nowadays prefer n chill
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 a pint of vinegar.
Measure out a teaspo0nfui of cloves and
a tablespoonful of ground cinnamon, ALI
spice and black pepper; tie them together
in small bag of coarse material and
add them to the mixture already cooking,
and continue cooking it for four or five
hours. or until it is quite thick. Be care
full not to let it burn. When ready 10
take off the fire, stir in a tablespoonful
of powdered mustard, scant teaspoon
full of Cayenne pepper, two teaspoontuls
of white ginger and salt to suit the taste
An old-fashioned recipe for canning to-
matoes is the following: Choose firm
but ripe tomatoes. Peel them by drop
ping a few at a time into boiling water,
lifting them out Immediately and rub
bling off the skins Cut them into quar-
tiers or slices. as you prefer, and pack
them tightly into jars, pressing IN as
many as you possibly can. Put the cover
on the jars without the rubbers, and
set them on wooden rack IN large
fat-bottomed boiler. Pack towels or
wisps of hay between the jars 10 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 Jars one by one, put on the rubbers
and screw them up as tightly az you
can. Return them to their place IN the
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 BOOB
gives the following rule for canning to
matoes. which is perhaps tritle simpler:
Wipe the tomatoes. cover with boiling
water. and let them stand Just, long
enough for the skins TO be easily re-
moved Cut in pieces and cook until thor
oughly scalaed. Skim often during cook
ing. then fill fruit jars that have been
sterilized as follows: Wash the jars, fiji
with cold water: set them in kettle on
a trivet and surround them with cold wa
ter. Heat gradually to the boiling point
and remove from the kettle Empty and
fiji while hot.
Put the covers in hot water and let
them stand Eve minutes Dip the rub
her bands in hot water, but do not al
low them to stand. New rubbers should
he f7SeS each year.--New York Tribune.