The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-09-26
ADVICE gVENAs
TO PR'.E|'..|SE|Rl||IG
TOMATOES
Mrs. Anna 3. Scott Describes
Three Methods Of Pre-
pairing Them. 4

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-
BY MRS. ANNA II SCOTT
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lnere were lemons on hand, but no
ginger. ! decided to go ahead with
tne lemon flavor. and started prepar-
ths , 49, a,st, ss !, wsls swo ket.,es on
tnmatoas ,,,ssaah ~ $3.50 !. $3.50. i, u
rss,i I, . es =. - Sns pus sne
n tha a ySsas y, s ~ ano lemons:
sn,ar S1 - .h,a guy ra we aaan,lI q
thing else-raisins We all Is sno so1 ~
sweetness Of the seeded raisin, tia ia
good flavor and, what 4 mora imn6rs
liant, the food value. The experiment
was a success beyond my expectatson.
Not only were the preserves Of rich
flavor and color but thew had move
food value. So much for the tomato
and raisin jam. (.
At the time the toma toas w.r. =.
lliyered at the house / i,asi I Is sts W y,
blue pIums on the range, stewinr7 ~
put In lars for future srsa for ; hrsss "
tfast fruit. I ouicklv fin;shad than,
SO AZ 10 get the extra kettle IN. , r,,s...
tomatoes. After filline, threa1 a ma :
lars. 81 found there was ma ANY rses -
syrup over: It was set aside. Nivht
cups Of tomatoes were, nrenaradz 1nts
on with a third the onantitx ~ snr s,s
and later L added the one c,,n 81 sri s;,,
syrup. 4 ses.---
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me Vla fasmoned KIND:
Following II how / made the three
kinds OF yellow tomato preserve The
first one Il the old fashioned kind, or.
rather. the one ~ have made for years:
2quarts yellow tomat s-after pre-
pairing
4 cups sugar.
Q tablespoons cut green ginger.
lemons. "a
1-2 teaspoon salt.
Wash the tomatoes and cut away
all speck; cut of the blossom end or
make an inc!sion In side and press
out all seeds; put in porcelain lined
kettle, cover with sugar and nut on
to boil; boil slowly one hour: skim
carefully; add ginger and tl,inly sliced
lemon, from which all seeds have
been removed; add salt; boil ten min
utes: fill into we'll sterilized lars.
/. New Yellow Tomato Preserves.
The new yellow tomato preserve.
favored with raisins, which has, the
food value Of 10 pound Of seeded
raisins, which is equal to / 1-2 dozen
fresh eggs; Is made as follows:
quarts yellow tomatoes-after pre-
pairing GA peck).
cups sugar a pound).
1cup seeded raisins (1-2 pound.)
/ teaspoon salt.
10 lemon. thinly sliced.
Prepare the tomatoes as In foreso.
ing recipe; cover tomatoes with tho
sugar. put on to boil and boil SLOWLY
'forty-fye minutes; be sure and skin,
carefully; then add the raisins. that
nave been mashed and dried on niace
CT cheesecloth, then salt and boil for
twenty minutes; cut the lemon IN
thin slices and the slices in qua rters:
add and boil ten minutes; All into
sterilized lars or giasses ana ro,.,.