Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-30
Ry MRS. NJ. A. WILSON

Scopy-ight, 1920. BY Mrs. u. A. Wilson. All
rights rcscrpcd.l
CCALD the tomatoes and then remove
Sthe cores and pack into jars. fill with
prepared tomato pulp, adding one tea
spoon of salt to each quart of tomato
pulp. Adjust the rubber and lid. par
tally tighten the lid and place in hot
water bath. Process forty minutes and
then remove and seal. Cool and then
din the ;ops of the jars in melted parat-
fin.
To Make the Tomato Pulp
Use small or i'll shaped tomatoes for
this, Wash and cut into pieces and
place in a preserving kettle and cook
rrtil soft. and then rub through a
sieve. Use this for filling the jars in
place of the boiling water.
Italian Tomato Paste
Wash n basket Of tomatoes and then
cut into pieces. Place in preserving
kettle and bring to n boil. Cook until
very soft and then turn into jelly bag
and let drip. Discard the watery prod
net and then turn the pulp from the
Jelly bag into large bowl and rub
through sieve TO remove the seeds
and skins. Return the pulp to the pre-
serving kettle and add
One cup ot pickIrq spices.
One teaspoon of powdcrcd GHspicr,
One teaspoon Of poirdcrrd c'orcs.
Tie the spiccs in a piece of cheese
cloth aud boil until very thick. Place
ar asbestos mat under tho kettle. Then
when thick as apple butter remove the
spice bags and fiji into all glass one
ILL %, ID kn Il
seal Place the Jars in n preserving
kettle and have the hot water TO the
neck of the jar. Boil for five minutes,
then remove and cool. Store in a cool.
dry place. This paste or purep is used
for tomato soups. maCarOni, noodles, in
goulashcs and stews and with po!enta.
Red Pepper Puree
Wash and remove the seeds from one
basket Of sweet red peppers and then
put them through the food chopper,
chOpping very fine. Place in a prescrv-
ing kettle and cover with cold water
and boil for fifteen minutes. Drain and
then fill into lars and I'LL each jar 10
overfowinG with boiling water, which
contains one traSDoOn of salt 10 quart
Adjust the rubber and lid and partially
seal. Process in hot water bath for
thirty minutes md then remove and
seal. Cool and dip the tops in melted
parafiin.
This pepper purpr is used in stews
goulashCs. with macarOni. polenta, in
salads and with stcwed chicken, in which
1t is delicious.
Chile Sauce
Wash one half basket Of tomatoes and
then cut them in pieces. Place in n
- a.
Turn into a jelly bag and let drip. Then
turn the pulp into large bowl and rub
the pulp through a coarse sieve. Re
turn this pulp 10 the preserving kettle
and add
Fire r'i peppers, remore sc'ds and
chop fnc,
TtcO cups Of finely chopped onions.
Three cups Of uiucGdr.
Three quarters cup Of brocn 0r soft
sVodr,
TwO Tablespoons of salt.
And the following spires tied by a
piece of chSesccloth
TtrO tablespoons of cinnamon,
One aud Ohe-hGt teaspoons Of nut
meg,
One teaspoon NJ CI0reS,
One teaspoon Of dNSpiCe.
One teaspoon OF ginger.
One teaspoon Of mustard.
Tie loosely and then cook slowly unit
thick then fill into all glass jars Sea
securely and then process like tomato
purec,
Sweet Green Tomato Pickle
Wash one peck of green tomatoes
Cut in small pieces and then sprinkle
with one half cup of salt and let drair
over night In the morning cover witt
boiling water and tnen cook for ten min
utes Drain, Now place in preserving
kettle
Three pints Of rmegGr.
Ono pint of TGfcr.
7'oO pounds Of sugar.
Bring 10 a boil and cook for tftecr
minutes and then add the prepared 10
mato and one cup of the picking spice
tied In two pieces of cheeseeloth. Cool
slowly and stir constantly until thick
Fiji Into all glass jars, seal and process
A for tomato purce.