The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-09-05
GIVES on
PUTTING UPOE
TOMATOES
Housekeeper Can Prepare
Them in Many To0thsome
Ways, Says Mrs. Scott.

HE'LL III MaIly lOOIIlS0Ile
Ways, Says Mrs. Scott.
BY MRS. ANNA B. SCOTT
Culinary Expert of the Philadelphia
North American.
Tomatoes are at their height, and
this is the time to put them up for
the winter. They can be canned for
stewing and frying; tomato Jam can
be mode, and tomato butter, as well
as the jam, is an excellent spread for
breakfast. Then there are the green
tomatoes, which are used for picking
and also for jam and butter.
rs The acnning of tomatoes by house
wives is increasing since the govern
ment has issued bulletins on. the sub
jecta and many communities have or
ganized canning clubs. inawhich the
expense is charged by several famil-
les and the work Is done by the girls.
= The tomato is one of the remark
able vegetables OF the world. 1t is
purely an American product, and,
like the corn and potato, was first
cultivated on the Peruvian slopes Of
the Andes by the Ineas. 1t later
found its way into Mexico and was
adopted by the Aztecs. When Spain
conquered the southern hemisphere
the tomato was taken to Europe, but
IT was used for food only. by the
.Spaniards, while northern Europe
looked upon 1t as poison.
A Very Modern Food.
It was not more than sixty years
ago that the people of the United
States refused to eat It, although for
years the experts held it was val
liable food. lit was called the Love
Apple" and was grown as odd
decorative plant. ~
e Today American canned tomatoes
are found in all parts of the world.
More than S65, 600, 900 cans were
packed last year, and if they.were
piled end on end they would. make a
shaft $4,000 miles high. Maryland
leads the world in the tomato can
ming industry. Last year her output
was 5.S60,000 cases Of twenty-four
two quart cans each. Delaware was
second with 1885, 900 cases, and In
diana third with 1926, 900 cases. The
food value OF tomatoes is high and
there is so little trouble in canning
them that with the low prices Of to-
day, would recommend my readers
to take advantage of the situation.
When buying basket ofitomatoes,
see that they have not been handled.
crushed or picked over. When they
are delivered, do not allow them to
be dumped in your basket or dfshpan
but carefully lift them from the orig
inal basket. This gives you an on.
portunity to see just how they are;
afterward you sort them. The firm
ones are put in carrier (always
stem end DOWN and, can be reserved
for household use, they will last two
or three Gays for the average fam
lily. The rest are canned. for winter,
and IL they are very watery, label
the jars FOR soups and sauces."
Tomatoes for Soup.
When find they are not very solid
I do not scald them, but only wash
and remove the green core II there
is one, cut them in quarters and stew
twenty minutes without water; then
mash through colander or coarse
strainer, return to fire and bring to
boil. q.59es
sterilize wide mouthed jars or
bottles; fill with the pulp and seal
at once. II cork is!used. dip top
in sealing wax nr cover with, paraf-
fine. This is to be used for soups,
sauces and to Jelly in winter. SrRl3s
The above way takes care Of the
poorest for sometimes with the best
Of care, one is deceived when buying
tomatoes by the basket. Now, If
they are all solid, you can use them
in the usual way for stewing, frying
and salads. Be sure to. always use
glass jars and have them well sster-
flied. sra, 9.,,aas e,siz-
Following are the recipes for can
ming tomatoes and for jam and but
ter: f AZ tHsrs me-.
sH' Canned Tomatoes.
Select small. sound. fresh rtomar
toes. Dip into boiling water and re-
move the skins. Put into jars. ad-
lust the irnbbers. fill the lars to over
flowing with cold water. lay on tops,
stand Jars in wash boilers. the bot
tom of which is protected with a
rack; partly surround lars with cold
water, cover boiler. bring to boil
ing point. End boil twenty minutes.
Screw on tops. IL possible without re-
moving jars from water, cover the
boiler. bring to boiling point again
and then stand aside to cool. II
canned properly, these will be SUI
ficiently solid for salads.
s@s.s Tomato Butter.
Pare or skin the tomatoes with
out scalding. Cut in half. the round
way, and squeeze out the, seeds: cut
in quarters and to each, quart Of to-
matoes take two cups of sugar, one
teaspoon Of salt and a half Of a lem
on or two tablespoons of green gin,
ger root, cut fine. Where one can
not get ginger root, four tablespoons
OF candied ginger, cut in thin slices
will do very nicely.
After removing the seeds of toma-
toes, cover with the sugar, sprinkle
with the salt and put over slow fire;
bring to boil and boil slowly
one and one-half to two hours, that
depending largely on the tomatoes.
II watery. it takes longer. Be sure
you stir often, SO It win not stick:
add the lemon. cut into thin slices:
6IJ into stort1iznd lars ar ola Ss na.