The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-09-17

The tomato has taken first place |
among the vegetables because it very
supplies. in winter, the
place OF green or succulent vegetables
then so expensive.
Whole canned tomatoes make q very
winter salad in combtna-
ton with lettuce and mayonnatse.
Combinations Of tomatoes. onions. pep
pers, cabbage and spices are endless In
number and they provide cheap and
delightful variations to monotonous
winter mehtlS.- - '".'
The chief cost Is the labor Of the
cook, an item the patriotic housewife
Is expected to contribute to the gen.
cral welfare without complaint.
Tomato catsup.
Select ripe tomatoes. cut out green
spots, but do not peel. Wash. cut into
pieces. and boil until soft. Mash
through a fine sieve to remove seeds
and skins. Measure, and to each gal
lon Of liquid add level tablespoonfuls
Of salt and u tablespoonful OF red
pepper. Return to the preserving
kettle and suspend In it a flannel bag
containing for each gallon, level ta-
biespoonfuls allspice. level table
spoonfnis ground mustard. one level
tablespoonful whole cloves. 2 of un-
ground celery seed. l ounce Of stick
cinnamon, and 8 ounces of green gin
ger root which has been scraped and
cleaned. Drop in large whole onions
and boil. stirring frequently to pre-
vent scorching. When the mixture
thickens, add cupfuls Of vinegar and
level tablespoonfuls Of sugar for
each gallon. Continue to boil until the
mixture IL so thick that when spoon
full 10 placed on q saucer no liquid will
run from 1t. Remove the onions and
the spice bag, turn catsup into ster-
ilised jars, and seal while hot.
chesSehew.
Chop together. or run through food
grinder. \ peck each Of green tomatoes
and small onions, 3 cauliflowers. Gu
cumbers. red peppers and u peck
Of yellow string beans. Dissolve one
pound Of salt in pints Of water and
turn over the vegetables. Set aside
over night. and in the morning boil
the brine and vegetables together 10
3 minutes.
In a separate kettle boil one gallon Of
cider vinegar and thicken 1t with a
paste made of water and mixed with
Y pound Of ground mustard. Y ounce
Of turmeric. l cupful brown sugar and
2 level teaspoonfuls of flour. Stir into
vinegar. add y ounce of celery seed
and boil until the mixture thickens
Drain vegetables from hot brine and
pour the vinegar paste over them. Mil
well and seal while hot. The mustard
paste should be cooked to the consist
ency OF cream. Celery or cabbage ma,
be used in place Of the cauliflower.
Pieeaiiili.
Chop I peck Of green tomatoes ant
large onions. Mix with cupful o
salt and set aside over night. In tn
morning drain off the brine and add
quarts water and quart Of vinegar
Boil 20 minutes and strain through
sieve. Turn into a pOrcelatn.lin
kettle and add quarts vinegar.
pound sugar. y pound white mustar
seed. 2 level tahlespoonfuls groun
black pepper and an equal amount q
ground cinnamon. level tablespoon
full each Of ground ginger, whole Glove
and whole allspice. and y teaspoonf,
cayenne pepper. Boil Is minutes. sttl
ring to prevent scorching. Seal
sterilized Jars while hot.
Green Tomato Pickle.
Slice peck green tomatoes and
large onions, sprinkle with 1 cupf
salt. and set aside over night. ORA
and boil IL minutes in quart Of Vi,
eear and quarts Of water. Drain. al
mix with 2 pounds sugar and 2 quar-
OF fresh vinegar. teaspoonful cayenl
pepper and level tablespoonfuls ea'
Of ginger. mustard. cinnamon. clov