Los Angeles herald., 1909-10-16
SERVING TOMATOES
Tomato Pickle

Choose twenty-four small and per-
fectly ripe tomatoes, prick them and
lay them in an earthanware jar, sprink-
ling salt between the layers and leave
them for three days covered down,
draining away the juice into another
covered jar. Mince four small onions
and cook them in one quart of vine
gar with one onuce of pepper, one-half
ounce of cloves, one-half ounce of Gel
cry seeds and two ounces of mustard.
Rinse the tomatoes and dry them, put
them in jar, pour over them the
Juice from the second jar and the vine
gar. etc, when cold; then cover and
seal securely. Let stand for a fort
night before using.
Tomato Marmalade
Blanch seven pounds of ripe toma-
toes, remove the skins and halve them,
remove the rinds and all the white,
parts of six lemons and slice them
thinly. Boil together eight pounds of
loaf sugar and one pint of water, and
when it forms a thin strup lay In the
tomatoes and lemons and bring it all
to boiling point. Stir and skim fire.
quently and boil slowly until on drop
| ing a little onto cold plate 1t Jellles.
| Put in jars in the usual way.
Tomato ChoWchoW
Choose six large tomatoes, dip each
into boiling water, remove the skins
| and slice them down thinly Peel and
roughly chop a Spanish onion, and
place this with the tomatoes in jar,
add one green capsicum finely chopped,
two onces of Demerara sugar, an
ounce of salt and half a pint of vine
gar and cook in a slow oven until the
onion is tender. When cold turn into
| Jars, cover down closely and store in
cool, dry place.
Tomato Jam
Choose ripe, sound, we'll colored to-
matoes and rub them through seive,
nut the Juice and the puree into a
preserving pan and boil for five min
! utes, stirring it all the time, then let
it drain through a napkin stretched out
as for Jelly straining, weigh all that
remains on the napkin and for each
pound of pulp allow one pound of
sugar. Put the sugar into the preserv-
ing pan with a small glassful of wa
ter, let 1t dissolve and cook 1t till 1t
reaches 236 degrees, keeping it we'll
SKINNED, then add the tomato pulp
and one gill of red currant Juice for
every pound of pulp. Place the pan
over a hot fire and stir continuously
until 1t reaches 222 degrees. Let the
| Jam cook for a few minutes more, then
place in jars and SEAL
Tomato Jelly
Choose ripe, sound fruit, quarter
them and place then in preserving pan
over clear fire until the juice runs
| freely, then weigh this, and for "Nch
pint of juice allow one pound of sugar.
Boil till perfectly clear and it will jelly.
Canned Tomatoes
For canning it is absolutely essential
that the vegetables should be sound
and not too ripe, for a single spot of
decay is likely in canned tomatoes to
spoil the entire mass. The various rel
ishes made from green tomatoes are
usually left until September or even the
1st of October.
There are several methods of can
ming tomatoes, the simplest being to
stew. AS the success of canning de-
pends upon absolute sterilization, the
first work to be attended to is the
jars. Wash thoroughly in soda and
water, tops and all, then sterilize by
| bringing the water to a boil. Use only
fresh rubber rings, for if the rubber
has stretched the sealing will not be
perfect.
Have a large kettle of rapidly boil
! ing water on the stove, and having
washed the tomatoes fill wire basket
with them and plunge into the kettle
of boiling water until the skins begin
to crack. This will take about five
minutes. Then plunge into cold water
| and remove the skins and hard part
under the stem. Slice and put into the
| preserving kettle, which must not be
Of tin, mash with a wooden spoon, neat
slowly, stirring frequently from the
bottom. 1t is safer to use an iron ring
or asbestos mat under the kettle. Cook
half an hour counting from the time
the tomatoes begin actually to boil.
| Put into sterilized jars, filling until
the juice runs over the sides, then seal.
Care must be taken that no seeds or
pulp get between the glass and the
rubber. When cold, screw again, to
tighten, wrap in paper and set in a
cool place.
Canned Whole Tomatoes
Wash, scald and slice after peeling
four quarts of tomatoes and stew twen-
| ty minutes or until tender. Rub
| through a strainer. Meanwhile scald
and peel eight quarts of rather small,
round tomatoes and pack in sterilized
| jars. When all are ready, fill with
the scalding hot stewed and strained
| tomatoes running a silver knife down
the inside of each can to let all the air
| bubbles out and allow the liquid to-
mato to fill every interstice. Set the
cans in shallow pans of hot water in the
oven and cook half an hour longer, un-
! covered. Then fill to overflowing with
the boiling hot, strained tomato, and
seal.
These are the directions given in one
of the farmers bulletins issued by the
department of agriculture. If there is
any strained tomato left it may be
canned for sauce later on.