The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1915-08-11
TOMATO CLUB.
TOmntO Calcium.

Select red ripe tomatoes. The extra
juice, small and broken fruit. which
will not do for canning. may be used,
IL they are sound and red. And green
or yellowish parts OF fruit will make
a catchup inferior i'm flavor and color,
and not good for market. Use whole
spices tied loosely i'm bag while
cooking and remove before bottling to
prevent darkening the product caused
by ground spices. This does not ap-
ply To red pepper. which helps to give
a bright red color. The pulp of sweet
Spanish pepper or the ground Hungar-
ian paprica may also be used
TO give color and flavor. Remove
seeds from sweet red pepper, chop
and add 1 cup of pepper and 2 me-
dunn size onions to l gallon tomatoes
before cooking.
Cook the tomatoes thoroughly, put
through a colander or sieve, saving all
pulp, and measure. For every gallon
Of pulp use the following:
2 tablespoons salt, =,
4 tablespoons sugar,
tablespoon mustard (powdered).
pint good vinegar.
l level tablespoonful each whole of
allspice. cloves. cinnamon and pepper.
small red peppers sliced and seed
removed.
After putting tomatoes through COL
ander add ground spices and spice
bag. and cook for 1 1-2 hours, or un-
til nearly thick enough, then add
vinegar and cook until thick. Rapid
cooking (being careful not to scorch
the catchup.
Pour the catsup at once into hot
sterilized bottles. II any quantity Is
made for sale. set the hot bottles at
once into vessel of hot water hav-
ing false bottom in IL to prevent
breakage, put the cork shoppers in
loosely and process at boiling point for
80 minutes. Drive the cork in tightly
and when cool dip mouth Of bottle
into melted paraffin or cover stopper
with sealing wax
Mustard Pickle.
Vegetables:
i pint whole small cucumbers,
pint sliced cucumbers.
1 pint small whole onions,
1 can beans,
green sweet pepper,
red sweet pepper.
1 pint green fig tomatoes, OF pint
caulihower.
Dressing:
quart vinegar.
4 tablespoonfuls -four,
cup sugar,
3 tabiespoonfuls powdered mustard,
l-2 tablespoonful turmeric.
Cut all vegetables before measur-
ing; tomatoes into halves cucumbers
into slices, stirring beans until 1-2 in
length, diagonally or on the bias, and
chop peppers. All vegetables should
be tender, and the whole cucumbers
not longer than2 1-2 inches. Put all
vegetables into brine over night, then
freshen in clear water Tor 2 hours.
Let the vegetables stand in liquor Of
l-2 vinegar and 1-2 water for Is min
'ures, then scald in same liquor.
To make mustard dressing, rub all
the dry ingredients together until
smooth, then add the hot vinegar
slowly. stirring to make smooth paste.
Cook over pan of water. stirring care
fully until the sauce thickens. Then
drain the vegetables thoroughly and
pour the mustard dressing over them
while hot. Mix we'll and pack in
sterilized jars.
Picked Onions.
Select small white onions and sort
into two sizes, 1-2 in diameter in
one, and "a inch in other. Peel, cover
with fresh water and let stand for two
days. changing water on second day.
Wash well and put in brine for 4
days. changing BRINE at end Of Sec
ond day Take out of brine and put
In boiling water. Let stand for ten
minutes. then put in cold water for 2
hours. Drain and pack An lars mt