New-York tribune., 1907-08-28
TOMATOES IN VARIOUS WAYS.
Delicious Combinations That Give zest to
Midwinter Dishes.

MidWinter Dishes.
The tomato lends itself SO ideally 10 seasoning
that IL be dome up in number Of excellent
ways. perhaps in more ways than any other veg
etable The small egg tomatoes which are vel
low IN color. sometimes put up In the form OF
preserve with lemon, but they are not a success,
and II Is better to combine them with spices The
flavor Of lemon alone does moi blend well with that
of tomato. The oidtine preserves where the
favor OF ginger root IL combined with that Of the
lemon is much better.
To make ginger tomatoes. which similar to
ginger pears, boil quarter of q pound OF green
ginger root to every five pound. OF egg tomatoes.
Let the ginger boil IN waser-enough water to
cover the tounatoes-for fifteen minutes. When the
root is tender add sugar-thrse-quarters OF pound
pounds of fruit the yellow part OF the rnd OF one
lemon. Let tie mixture boil again for about ter
transparent. Then seal up dividing shs sices or
ginger among the Jars. II is better TO PARDON ths
ginger for few moments. 10 take cut some OF
the strong flavor. before using It.
Following are few recipes for using the oroi-
nary red tomatoes in spieed dishes suitable for
next winters fare:
A novel recipe tomato jam. which will be de-
licious with roasted meats calls for six cups OF
tomato peeled and minced two cups OF brown
sugar very scant cup Of vinegar. two teaspoon
fuls each OF cinnamon. cloves and salt Let the
mixture boil down until thick II is then reaoP 10
seal up The proportions just given make only
q quart jar, therefore they must be doapieo or
tripied IL is desired sAlthough IL is soma
thing like catsup, II cannot be called one for II
does not call for pepper, mustard, onions ana SIM
liar ingredients.
For an old-fashioned tomato catsup nine
quarts OF tomatoes. tablespoonfuls OF table
salt two of alispice of cinnamon. half tea
spoonful Of cayenne pepper, q teaspoohfu OF oiach
pepper. two teaspoonfuls Of cloves ard ons ana
half pints OF vinegar. The tomatoes should not De
overripe, but merely turned. II is not necessaf!
10 peel them, merely to slice them ana pack thsHl
in the porcelain kettle used In making the sauce
Drain of all the clear juice which you can iFoIh
them then add the salt, vinegar and spices cover
the kettle containing the catsup ana let ths TO-
ulatoes simmer for three hours. taking care tAst
they boil all the time and yet 90 not burn Lrt
the catsup cool in the kettle and when It is cold
strain II through q sieve. Bottle and cork 1t up
Most people nowadays prefer a chilli sauce sSe-
move the skins from peck OF ripe tomatoes,
ami chop and peel eight white onions Put both To-
gether over fife and cook ten or fifteen minutes
after adding pint Of vinegar. Measure out a
teaspoonfu Of cloves and tablespoonful or ground
cinnamon aIlspice and black pepper; tie Them 10
gether in smal! bag OF coarse material ana auo
them 10 the mixture already cooking, anu con-
tnue cooking 1t for four or five hours or untn II
IS quite thick. Be careful not 10 let II burn Hhe
ready take OF the fire, stir In tablespoonful
OF powdered mustard, scant teaspoonful OF cay.
pepper. IHTo teaspoonfuls or white ginger ana
salt TO suit the taste
An oId-fashioned recipe for canning tomatoes is
the following: Choose firm but ripe tomatoes Pse
them by dropping few at time into boiling
water. lifting them out Immediately and rubbing
of The skins Cut them into quarters or shces as
you prefer. and pack them tightly into G Jars press
| ing in many you possibly can Put the COW
ers on the jars without tie rubbeTs. and set them
a wooden rack In large Hat-bottorned ooiier
| Pack towels wisps OF hay between the Jars 10
keep them touching. FIJI the boiler with
warm water the necks OF the jars. Let the
water come slowly 10 the boiling point and boil Il
steadily around the tomatoes for fifteen minutes
Open the tars one by one. put on the rupoer" ana
| ecrew them up tightly rau car. Return
them their place In ths Uat4y nd let them boil
steadily for ten minutes iorg-- AXE them GUY
set them away IN a dark al+se5. and when they
| are cold tighten the ceEet-
The Boston Cooking SckCfi ,oek gives me
! following rule for canning toEzt.rs, which is per-
| hsps a trif1e simpler: Wipe - s tomatoes, cover
with boiling water, and let Them sierd fdFt tohs
/ the skins be easily removed tut IN
| pieces and cook until thoroughly acalded. Skim
often during cooking then fill fruit Jars that nave
been eterzed follows: Wash the jars Al with
cold water: set them in a kettle on triVet ana
surround them with cold water. Heat gradually
10 the boiling point and remove from the kettle
: EMPTY aud 7il while hot.
Put the covers IN hot water and let them stand
! five minutes. Dip the rubber bands in hot water
/ but do not allow them TO stand. New rubbeTs
should be used each year
THE GREEN TOMATO.
| Tie green tomato is not only a necessary In
eredent IN chow elbows OF all kinds, and makes q
delicious pickle. but IT be used In rnincen1eal
| A number OF old-fashoned housewives believe that
rnincerneat made from IL Is more wholesome tnaf
| the ordinary kind, though it would perhaps be
better not to II IN larger portions than you
| would ordinary TnineeIneat TO make u nave on on
| hand four quarts of green tomatoes Chopped
fne) two lemons 0both the rino and the Juice the
former chopped fne), three pounds or brown sugar
. half a nutmeg tablespoonful each OF sllspoe
| salt end cinnamon. a teaspoonfui or cloves.
/ pound Of currants and pound OF raisins Boil
| thA tomatoes lernons sugar spices and salt to-
| gether until they are reduced 10 one-haif their
| original bulk Then add the currsnts and raisins
/ end boil down for three hours. Seal In
/ glass Jars, you GO fruit
! A delicious sweet pickle IS prepared in the fol
yougnp v-ay. Put green tomatoes In bTine-a cup OF
| salt to a gallon OF wateT-Bnd let them stand
| tweutv-four hours Then rinse them In coid
water Put them in Kettle and cover We
! vinegar adding twice much sugar as vinegar
Add an ounce of spicsd ginger root to every quart
! of vinegar used. and cook the whole for htteen
! ,ot,utes or until the tomatoes tender bat not
! until they break. Then add An ounce each no
every quart Of vinegar Of cassia buds cinnamon
| ,.hoie cloves and whole Let the mixture
! bo up q minute two and fl is done