Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1913-09-23
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RECEIPTS FOR TOMATOES

RECEIPTS FOR TOMATOES
How TO Make Sauces, Pickles, Minos-
| Meat and Other Good Things.
The following receipts furnished by
Miss Minnie Lee Garrison, organizer Of
the Girls Canning clubs, though rather
late in the season, may be laid away
for another time for those who cannot
use them now:
Chill Sauce.
Canned tomatoes may be used in
| stead Of fresh ones, II Il is wished to
make the sauce In winter. Take IL
| ripe tomatoes, or quart can Of toma-
toes, large onions, 4 large green pep
pers, Off pinch Of red pepper, all
chopped fine, 2 cups Of vinegar. of
| brown sugar, tb. salt, q t. Of allspice,
ginger, cloves, and grated nutmeg. Boil
| until the vegetables are well cooked;
then bottle and cork tightly. This will
keep for years. The cayenne pepper Is
Ella G. Bond, Midland, Ga.
1t is better to use half ripe tomatoes
them In halves, drain In q sieve and
then chop fine. Chop onions, and 2
red peppers. Add these to the toma-
toes with half a cup Of grated horse
radish, half q cup Of salt, cup Of
mustard seed, tb. of white pepper,
small cup Of sugar, 1 tb. Of ground cin>
namon, tb. full each Of ground mace
and cloves, and quart Of vinegar. Cook
steadily for nearly two hours, stirring
| frequently. Put In jars or bottles while
hot Ind seal.-Mrs. Fannie II. Nicely,
Perry, Ark.
Chilli sauee-uneooked.
Two pecks chopped tomatoes (not
too ripe); IL medium onions, (chopped)
cups salt, quarts cider vinegar
red peppers, chopped (sweet): 4 cups
chopped celery, 4 pounds light brown
sugar, cup English mustard seed,
OF. ground cinnamon. Mix tomatoes,
celery, onions, and peppers; add salt.
Let stand together an hour or two;
then drain through sieve. Add vine-
gar, sugar, and spice. Let stand twen-
| ty-four hours and put In Mason Jars.
| find It almost impossible to get celery
In the south In the summer; so had
to substitute white cabbage and add
celery seed for celery fiavor.-Mrs.' r.
L. Carberry 8. c.
Mineemeat.
One peck green tomatoes, Q lbs. raj
sins, ! lb. citron, level tb. cloves, cin-
namon, and nutmeg, each; I. salt, 1
cup vinegar. 4 peck apples, 1 lb. cur
rants, lemons, skins, Juice, pulp, Ii
cups beef suet, 4 lbs sugar. Chop toma-
toes and fruit, pour boiling water over
tomatoes, let them stand minutes, re-
peat twice more, drain well, then mix
all and boil hour. Put up in pint jars.
Mrs. Jane 8. McKimmon, Raleigh.
N. C.
Slice up a quantity of green tomatoes
and sprinkle with salt. Put into q bag
and hang up to drip all night The salt
which Is left on tomatoes will not need
to be washed of. In the morning, take
equal weights Of sugar and tomatoes
and cook until the tomatoes are thor
oughiy done. To pounds Of the mix
ture Of tomatoes and sugar, add 8
pounds of seedless ratsins. With mace
and cinnamon to suit taste, cook a
short time after adding the seasoning
and put into Jars. This win keep with
out being sealed.-Miss Eula D. Atkina
SON. Jacksonville, Ala. ~ Z
Half a peck green tomatoes, sliced
and sprinlxled with salt. Let stand "a
hours: then drain and chop fine. Add
"a finely chopped apples, 8 lbs. brown
sugar, lb. raisins, Id. chopped ci-
tron, tb. cinnamon, tb. cloves, graf
ed nutmeg. Add quart Of vinegar and
cook from to 2 hours. This will keep
In stone Jars II set in q cool place
Miss Lois p. Dowdle. Rome, Ga.
4 =
Baksd-stuffsd.
Select large, ripe tomatoes Wash,
wipe, and cut away hard part around
the stem end Use teaspoon to remove
pulp, being careful not to break shell.
Chop pulp fine Slit grains Of sweet
corn by drawing sharp knife down each
row, then scrape lightly from cob. Mix
corn and tomato pulp In about equal
| quantities; use white sauce for bind
ing together; also add about {. melted
butter or cream for each tomato, salt
and pepper to taste, and few drops OF
onion juice II liked, Carefully fill to-
mato shells with this mixture. Place
In individual dishes, or all In one large
pan or baking dish; cover the tops with
butered bread or cracker crumbs and
bake 20 to 80 minutes In moderate
oven. Instead Of corn may be used stale
biscuit or bread crumbs, cold rice or
macaroni, or bits Of roast, steak, ham
or bacon, chopped fine, thus utilizing
| left -overs.-Miss Carrie Bell Hyde,
Rock Hill, 8. G.
Cut the blossom end of the tomato;
take the seed out; tie thin muslin
string about inch wide around the
top of the tomato, so II will not break.
Put In the oven and bake a few min
utes. Take out and pour into the to-
mato an egg and again put into the
oven until the egg Is done, aud you Will
have not only a dainty dish, but q very
palatable one for the morning meal
Miss Melissa Byrd, Tasso, Tenn,
| 0.. sss
Tomatoes cut open, the oenters filled
with butter, pepper and salt; and the
halves pressed together and baked in 4
| hot oven, form an appetizing eptree for
dinner.-Miss Melissa BYRD, Tasso,
Tenn.
Remove the meat from whole toma-
| toes, season crumbs of light bread with
butter, onion, pepper and salt, fill to-
matoes and bake.-Miss Melissa Ayrd,
Tasso, Tenn.
Baked.
Cut in halves, lay them In buttered
pan, dust with buttered crumbs, ana
bake until brown.-Miss Melissa Byrd
Tasso, Tenn.
BrolIsd.
Wash, scald, peel, cut Into halves,
lay on a wire broiler, and when not,
add q bit Of butter, pepper, and salt
and serve when brown or sprinkle with
buttered crumbs before broiling.-Miss
Melissa Byrd, Tasso, Tenn.
Butter.
One peck ripe tomatoes, (not too
ripe); 8 lemons (juice and part OF the
rind), syrup and sugar to taste, about
"a gal. sugar and gal. syrup. You
may use all sugar or all syrup. II pre-
| ferred. This is better still, II about
one third peck Of sour apples are useo
with the tomatoes; cook until stin ana
seal.-Mrs Mollis Evers, Plant CITY,
Fla.
Sliced.
A dish of sliced tomatoes. sprinkled
with powdered sugar and shaved Ice,
with the juice Of lemon squeezed
over, will be found very refreshing for
breakfast in hot weather.-Miss Melis-
sa Byrd, Tasso, Tenn.