Evening journal., 1909-09-11
THIS THE time TO
do UP" TOMATOES
Big Crops in Home Gardens
May be Used in Many
Ways

Tomatoes are ripe in all the home
gardens now, and the crops this year
have been so large that many an
amateur gardener is wondering what
she will do with them all. 1t is the
time when spicy catsup odors should
be emanating from all the kitchens.
and there are many ways of doing
up tomatoes FOR winter use. and each
one is so well tried and guaranteed
that the housewife can use up many
basketful of the big red vegetable.
To Can Tomatoes Whole.
Select smooth, sound tomatoes, pack
them without peeling into wide
mouthed jars. I'LL with cold water and
adjust the rubbers and lay on the
tops. Place straw or hay i'm the bot
tom Of wash boiler. place jars on this
and pour in sufficient cold water TO
half cover them. Put the boiler on
he fire. cover it closely with the lid
and boil steadily for three hours. Take
up the jars. see they are filled to over
flowing and screw on covers tightly
as possible. Stand aside where the air
will not strike them too cool. When
cold again screw on the covers and
keep in a dark. cool place.
Preserving Tomatoes.
Select a half peck Of fine. smooth
tomatoes. not over ripe. Scald, peel
and weigh them, and TO each pound
of tomatoes allow one pound of sugar,
the juice and rind of half a lemon,
a small piece OF ginger root cut into
/ slices. Put all together in a porce-
/ lain-lined kettle and simmer gently
I for three hours; then put carefully
into tumblers or jars and stand away
10 cool When cold cover closely with
tissue paper brushed over with white
Of egg.
For Green Tomatoes.
Select one peck OF smooth tomatoes
Wash and cover with boiling water:
| let stand thirtyl minutes; wipe and
cut into slices. Slice also six large
/ juicy lemons and carefully remove the
seeds. Put the tomatoes in porcelain
lined kettle; add the lemons. six
pounds Of sugar and an even table
spoonful of ground ginger or small
piece Of ginger root sliced. add half
pint Of water to prevent burning:
cover the kettle and simmer gently
for one and a half hours. sl1mming
carefully. Then stand aside to cool.
When cold, bring again to boiling
point and simmer gently another hour.
Then put into small jars or tumblers
and stand aside to cool.
Yellow Tomatoes.
The small yellow tomatoes. with an
equal quantity of grated pineapples
and preserved according to ripe toma
to recipe omitting the lemon and gin
ger. win make a most delicious pre-
serve.
Tomato Butter
Scald twenty pounds Of ripe toma.
toes and remove the skins. put then
in porcelain kettle with four pounds
Of apples, pared, cored and quartered
stand over the moderate fire TO cool
slowly for one hour. stirring occasion
allv to prevent sticking: then add
eight pounds Of sugar the juice O
four lemons and one tablespoonful o
powdered ginger. Cook and stir con
I tinually until reduced TO the consist
! ency of mush.
Ripe Tomato Pickles.
Choose small red or yellow toma
! ties. prick them with a pin, put n
2 glass or stone jars; add two dozei
nasturtium seeds to each quart of to
/. MATES cover with good cold eide
2 vinegar. They will be ready to us
, in about two weeks and will keep al
winter.
Tomato Mansoes.
J Select smooth, medium-sized toms
. toes. Cut from the top or stem en-,
y a piece sufficiently large to al
! low the removal Of the seeds withou
breaking the tomato Stand uprigh
Y in the tub with each top by the sid
e of its corresponding tomato and I'll
= with the following: Cut two larg
d heads of cabbage on cabbage cutter
T add to this one tablespoonful q
Il ground cloves. one teaspoonful o
e ground allspice. four tablespoonfuls o
= whole mustard and two tablespoonful
OF salt; mix thoroughly and stun tn
n tomatoes with this mixture. Put o
y the tons and tic tightly Stand up
n right in the Flrs and cover With col
vinegar.