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

days is made by chilling and icing this
infusion. Be sure to pour the infusion
off or remove the tea ball after three
minutes Sleeping
Fill tall glasses with cracked ice, add
a teaspoonful of strawberry preserves, or
maraschino cherry seldded with cloves.
Pour in the cold tea infusion and serve.
Tomatoes in September.
Tomato Preserves For three pounds
of green tomatoes, the size of black
walnut, use two lemons and three and
one-half pounds of graduated sugar.
Pare the lemons very thin, rejecting all
the white part underneath, and extract
the juice. Cook the tomatoes in water
TO cover till they begin to grow tender,
then add the juice of the lemons and the
rind tied loosely in thin muslin bag,
with half dozen peach leaves and lev.
81 tablespoonful Of ginger.
Cook gently till the tomatoes can be
pierced with a fine broom splint, then
skim them out carefully and strain the
liquor. Return it to the kettle, add the
sugar, and when it is melted, put in the
tomatoes, and cook till clear In eight
days pour off the syrup, pack the toma
toes in cans, heat the syrup scalding hot,
pour over and seal.
Tomatoes Picked Whole--Pare a gal
Ion of small tomatoes of even size, soak
them over night in weak brine, and drain.
Then scald them in water to cover, to
which has been added bit of alum. the
size of small hickory nut; drain and
cook them in a weak syrup of sweetened
vinegar till a fine broom splint will
pierce them easily, and drain again.
Make a syrup OF three pounds Of sugar
60 a quart of vinegar and pour over
them
Sliced Tomato Pickles Slice the to-
matoes in thick slices, rejecting the top
and bottom slice Pack them with a
sprinkling of salt between the layers, a
teacupful of salt to a peck of tomatoes,
and let stand Il hours. Pour off the
liquor and drain them we'll Scald them
few at time in diluted vinegar lido
not cook much or they will break, drain,
and when cold place in a jar.
Into sufficient strong vinegar to cover,
add TO every quart two pounds Of sugar,
an ounce Of mustard seed, a tablespoon
full of ground cinnamon, half an ounce
of whole allspiee, and two dozen pepper
corns Heat to scalding hot and pour
over the tomatoes, In three days pour
off the vinegar, pack the tomatoes in
cans, reheat the vinegar, ill the cans
and seal.
Green Tomato Soy--Slice green toma
toes very thin. To four quarts add six
large ~onions sliced, four teacupfuls Of
brown sugar, and the following ground
spices tablespoonful of allspice, a
tablespoonful of mustard, tablespoon
full of cloves, two tablespoonfuls of salt,
and teaspoonful of black pepper, Boil
gently in two quarts of'vinegar and stir
often to prevent scorching When ten
der and quite soft, put in wide-mouthed
bottle or pint cans and seal hot.
Tomato Mangoes slice from
the tops Of large green tomatoes, scrape
out the inside, replace the tops, and tie
together Let them lie in strong brine
one day, then wash them well in cold
water. Season chopped cabbage to your
taste with salt, pepper, mustard, and a
little grated horseradish. Fill the to-
mato shells. replace the tops and the tie,
place in a jar and cover with cold vine
gar.
Chow Chow-For present use, chop fine
peck Of green tomatoes, after removing
Slice from the stem ends Chop large
cabbage, half dozen large onions, two
or three small green peppers. Mix all
with a teaeupful of salt, let stand II
hours, then press, drain and squeeze dry
in a cloth Incorporate with the mass
half pound of mustard, two tablespoon
fuls of curry powder and scant table
spoonful of black pepper Put IN jar,
press down and cover with cold vinegar
1t will be ready for use in few days
and if kept in cool place will be good
several weeks.
Piccalill that Will Keep Well--Chop
separately peck of green tomatoes,
large head of cabbage, dozen green
peppers, half a dozen red ones, and
dozen average-sized onions. Mix them
and put layers in a cloth, sprinkling each
with salt. Tie up, and let hang over
night TO drain; then squeeze as dry as
possible with the hands, Cover with
cold, diluted vinegar, let stand six hours,
then drain and squeeze as before.
Mix together a scant teacupful of mus
tard seed, three tablespoonful of celery
seed, three tablespoonfuls of ground all
spice, and two teacupfuls of grated horse
radish Add a pound of sugar TO suf-
ficient vinegar of full strength to cover
the piccalilli, and cook it in the sweet
ened vinegar half an hour, then add the
mixed spices, cook 10 minutes and can
while hot
Tomato Buffers ald and skin ripe