The Barre daily times. (Barre, Vt.) 1897-1959, 1919-09-20


sour apples. Weigh the kettle, put in
the tomatoes and apples, and cook to
the consistency of marmalade, then to
every six pounds add teaspoonful of
ginger, the Juice of a large lemon and
four pounds of light brown sugar; boil
Is minutes or until it will spread smooth
| ly.
Tomato Catsup-This should be made
early in the season before the tomatoes
become acid and watery Stew half
bushe of tomatoes 80 minutes, then rub
through a fine colander to remove skins
and seeds, add six tablespoonful of salt,
four teacupfuls of brown sugar, eight
tablespoonful of mustard, four table
spoonfuls of pepper and a gallon of vine
gar. Boil until it is the consistency of
cream, then add four tablespoonfuls of
cinnamon and three of cloves. Cook five
minutes, bottle and seal.
Tomato Soy-Peel and slice half a
peck of ripe tomatoes, add seven sliced
onions, a teacupful of salt; let stand SO
hours, then drain off the liquor. Add TO
the tomatoes and onions four teacupfuls
Of sugar, a tablespoonful of ground
cloves, tablespoonful Of allspice, two
tablespoonful of mustard, one of black
pepper, and two tablespoonfuls of salt.
Boil with half gallon of strong vinegar
till soft, then bottle and seal
Spiced Tomatoes Peel and slice seven
pounds of ripe tomatoes; put in granite
kettle three pounds and half of sugar,
two teacupfus OF yinger, half table
spoonful Of ground cloves, the same Of
allspice, pepper, salt and cinnamon; boil
slowly two hours, stirring often enough
to prevent scorching; cool in the Kettle
and put in self-sealing pint cans.
Tomato ,Iam-Peel and slice a guam
tity of ripe tomatoes, put with them an
equal weight of graduated sugar and
cook an hour; when half done put in
sliced lemon tied in thin cloth with q
teaspoonful Of ginger, and lift it out
when the jam is done. Put in jelly cups
and cover with paratfine paper.
Aomato PreserveTo eight pounds Of
small, peeled, ripe tomatoes, add seven
pounds of sugar and the juice of four
lemons. In Is hours drain off the liq-
uor, heat and skin thoroughly, then put
in the tomatoes and boil slowly for 20
minutes Take them out with a skim
mer and spread them on plates Reduce
| lut syrup ny BbiltUE until ihlbb NhlANB
put the tomatoes in jars and pour the
hot syrup over them.
Tomato Figs Scald and skin small
sized ripe tomatoes, either the red or
yellow variety To eight pounds add
three pounds of brown sugar. cook slow
ly and carefully in the sugar without
water till it has thoroughly penetrated
them, and they have clear appearance,
then take them out, spread on plates and
dry them, covering them with mosquito
netting in the sun Pack them in lay.
ers in jars or boxes, with sugar sprinkled
between.
Dried Tomatoes-The favor of dried
tomatoes is quite different from those
preserved or canned Slice in thick slices,
spread on plates and dry in a hot oven.
To prepare them for the table, soak in
| cold water over night, then simmer till
soft; sweeten to taste, cook five minutes
and serve quite cold.
Tomato Pickles Pare small not quite
| ripe tomatoes, and weigh them, cover
them with cold vinegar and let them
stand three days. Pour off the vinegar,
add five pounds OF sugar to seven of to-
matoes spice TO taste with cinnamon,
cloves, etc Theat the vinegar. put in
the tomatoes and let them simmer slow
| " several hours,
Tomato Jelly-Cut the tomatoes in
pieces, boil and strain; measure the juice,
add a sliced lemon and boil half an hour
| Now add an equal measure Of sugar and
an ounce Of dissolved gelatine to
quart OF juice Boil Ave minutes, test
and if done put in glasses.
Tomato Marmalade Scald, remove the
skins and slice; for every pound allow
pound and half Of sugar, and for every
three pounds two lemons and table
spoonful of ginger Cook about three
hours and skim off the froth as it rises;
when about half done, add the lemons,
sliced, and the ginger tied loosely in
bag.
For Winter Use-Pack ripe tomatoes
in cask or large jar, cover them with
sailed water, teaeup to four gallons of
water They must be kept under the
water, not even one floating, or they
will spoil. and the cask or Jar must be
closely tied to keep out flies. They are
not to be cooked, but after taking them
from the sailed water, slip off the skins,
drain and season with salt, sugar, pep
per and vinegar They are quite good ii
! covered with strong brine and freshened
in water "a hours before they are cooked.
Canned Tomato, No. Pare ripe to-
matoes that are Just large enough to slip
easily into a can, Drop them into a
kettle in which there is quantity of
tomatoes peeled and cut fine. When the
pulp boils up well, cover them, put them
in cans and cover with what remains in
the kettle.
Canned Tomato, No. 2 Scald, skin
and slice freshly gathered ripe tomatoes
before they are fully ripe, drain and
stew them gently 20 minutes, adding
salt as if for the table, then can and
seal. Tomatoes must be kept in the
dark packed either in sand or tied close
ly in paper bags.
Tomatoes with Corn-Boil half an
hour with corn cut from the cob, twice
the quantity Of tomato pulp, then can,
seal and keep in a dark, cool place.
Dorothy Dexter