The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-07-16
HOUSEHOLD HINTS
Tomatoes Good Any style.

Did YOU know that the tomato IL
the handiest vegetable that there is.
and that there are more uses for 1t
than for any other vegetable? Ger
tainly there is no vegetable, unless
it be the potato, which is used all
the year round as the tomato. 1t is
good boiled and fried and plain. 1t
is delicious for soups and unequaled
for salads, and it is splendid just as
it comes right off the vine.
Tomatoes grow easily, but they have
an enemy that you must be on the
watch fora large green worm SO
nearly the color of the. plant he feeds
upon that it is hard to detect it in
spite of it's size. This must be knock
ed off and destroyed or sprayed with
arsenate of lead
Tomatoes are very simply canned.
All you have to do is to dip them in
hot water for few minutes and then
remove the skins. Then cut them up
and place in an aluminium or porce-
lain-lined kettle and add a leval tea
spoon of salt for each quart. Bring
slowly to a boil, stirring frequently,
and cook about an hour.
If you are using the screw top type,
immerse the jars, tops and rubbers in
boiling water. Remove the jars one
at a time, place a rubber around the
neck and fill with the boiling hot to-
matoes. Take the top of the jar from
the boiling water, being careful not to
touch the inside with the fingers for
fear of introducing spores into the
jar, and screw on tightly. Invert the
Jar and let it stand in this position
until cold. Have everything sterile
that is put into jar. When using a
spoon, fork or cup with the tomatoes
first immerse it in boiling water.
As relishes and fiavorings there are
numerous ways in which tomatoes
may be used. This year it is not rec
ha he,
used for chow-chow and other pickle
combinations, as 1t is better to let
everything mature and rfpen SO that
the supply will go farther to meet the
great demand.
Directions for Canning Fruits With
out Syrup. 81 =
Can the product the same day it is
picked Gull, stem. or seed, and clean
the fruit by placing it in a strainer
and pouring water over it until it is
clean. Pack thoroly in glass jars or
tin cans until they are full; use the
handle of tablespoon, wooden ladle,
or table knife for packing purposes.
Pour over the fruit boiling water
from kettle, place rubbers and caps
in position, partially seal If using
glass jars, seal completely II using
tin cans Place the containers in a
sterilizing vat such as wash boiler
with false bottom, or other receptacle
improvised for the purpose. If using
a hot water bath outfit, process for
thirty minutes. count time after the
water has reached the boiling point.
the water must cover the highest jar
in container. After sterilizing remove
packs, seal glass jars, wrap in paper
to prevent bleaching and store in a
dry, cool place
If you are canning in tin cans it will
improve the product to plunge the
the cans quickly into cold water i'm
mediately after sterilization. When
using steam pressure Gamer instead
of the hot water bath, sterilize for ten
minutes with five pounds of steam
pressure. Never allow the pressure
to go over ten pounds.
The Table.
Mushroom Soup-One quart milk
(cream and ALI, one quart freshly
gathered mushrooms chopped fine.
two tablespoons tapioca, small piece
butter, salt and pepper to taste. Put
milk on to heat, add mushrooms. tap
ioca, butter, salt and pepper; put over
very slow fire, let simmer about forty
minutes; watch closely to keep from
burning. Serve with small squares Of
toast or waters
Nodded Rhubarb Pudding-Cut rhu-
barb into small dice. cover with water,
boil until all juice is extracted; strain.
measure Juice. put back in kettle.
mon bark in, boil about five minutes
For every two cups of juice use five
level tablespoons cornstarch mixed
smooth with a little water. Let boil
three minutes. pour in molds, let stand
TILL cold. Serve with milk or cream