Norwich bulletin., 1918-10-15
USES FoR. eREEN .ToMAToEs.

Let us take warning from our ex-. perience of last year and not let Jack Frost find us with a quantity of garden truck on hand. ToEnato are particu- laFiy susceptible to spoilage by frost Why not pick them now, leaving, if you wish, q portion ef the vines to produce ripe tomatoes for table use yet from frost Green tomatoes can be made into a variety Of pickles and pre- serves, or salted and used as vege- table next winter. .oA
 Tonsato Minee Meat-T pounds of finely chopped green tomatoes, nine pounds corn syrup, three pounds raisiT1s, one cup vinegar, two lemons
 (juice and chopped rind), three table spoons fat. two tablespoon cinnamon, one tablespoon cloves, one tablespoon salt, two niltmegs.
 Let tomatoes come gradually to a boil and boil slowly one hour. Add the rest of the Ingredients and cook two hours longer. Put in steriiized
 jars and seal.
 Tomato Sweet Piedes-slice one
 peck of green tomatoes and six large onions. Sprinkle with one cup of salt and let stand over night. Drain an0 Fadd two quarts of water and one quart of vinegar. Boil E minutes, drain of
 and throw away this vinegar and wa
 ter Add one and oue-haif pounds corn syrup, two quarts vinegar two level tablespoons each Of cloves, all- spice, ginger, mustard. and cinnamon, and one-balf teaspoon of cayenne. Boil
 for 15 minutes. The aIispice and cloves should be tied aIp in piece of thin cloth, which sfHoTIld be removed when through cooEing Put in Steriiized jars and seal hot.
 Green Tomato nietde-Chop four quarts green tomatoes, four small en- ions and four grsen peppers. Put into enameled pan. sprinkle well with salt and let stand oveT night and drain. IT separate kettle put one quart vinegar one level tablespoon each of black pep per mustard seed, celery seed, cloves alIspiee and cinuasnoh and three fourths cup of salt. Firing 10 boil and add vegetables. Cock 20 minutes after the pickle begins to boil. Put in ster- ilized jars and seal while hot. Tomato sRelist-2iW1ssl1 one peek oi green tomatoes. chop fine, and mix with salt Let stand for three hours Drain well and combine with three cups chopped celery, two cups chop ped onion and two chopped green peppers and four red peppers. Add three cups corn syrup, two table spoons whole mixed spices and one cup white mustard seed Cover with six cups cider vinegar. Put in bottles and let stand at least A hours before using.
 l To. Salt Down Green Tomatoes-Te salt green tomatoes, slice them and | spread in layers on the bottom of a clean keg, tub or crock. Add alternat- l ing layers of salt ir the proportion et one quart of salt to one of tomatoes 1 by weight. Distribute the saI. as evenly as possible among the differ. 1 ent layers. packed so that the qaarei- l ty weighed out will be enough to paea ] vegetables.
 i Cover with the clean cloth, board and weight If the brine extracted 1T
 4 hours is not sufficient to cover tht vegetables, add a strong brine by dis 1 solving one pound salt in two quarts l water, Fresh green tomatoes may bt 1 fried as ese plant, and the saited onet may be dsed this way in winter, i, freshened first.
 l Chopped Piekies--one large cabba gt 1 head. one gallon green tomatoes, on,
 and one-half dozen large onions.
 Chop each of these ingredients sop. lsrately Sprinkle little salt over eacl and let stana three to four hours
 Squeeze out the water and mix tht three together. Put in granite O. enamel pan. Add enough vinegar u cover and one teaspoon black pepper
 two teaspoons ailspiee powder, on, lounce celery seed, one teaspoon mus tsrd. three cups sugar. Sugar should Ebe added after mixture begins to boil iCook E minutes. Place in glass jar: and seal.
 Green Tomato Preserve--Four quart green tomatoes, two-thirds pound corr syrup, two lemons, one cup raisifs
 Slice tomatoes, add corn syrur
 thiniy sliced lemons and raislns Cooi ] until thick.