New-York tribune., 1922-09-03

sometimes an apple corcr carefully
used will do this, but do nos cut
through the bottom Of the vegetable. )
Put the cubes back in place, plaza
the tomatoes in a large bowl and
pour over them boiling saited water
Ia tablespoonful Of salt to fhres
pints Of water), cover and let stand
over night. Remove 70 fresh cold
water; after draining let ftand for
fifteen minutes, drain ard wipe dry
For fifteen tomatoes pour boiling
water over two tablcspooafuls y
white mustard seed, add auarteY
Of a teaspoonful of salt and les
stand for ten minutes Drain and
add two tablespoonfuls Of gra.ed
horseradish root, four ablespoonfuls
Of chopped preserved ginger, four
tablespoonfuls of chopped aaedee
raisins, one teaspoonful ~ grouaa
cinnamon and half q tcaspoontu. of
grated nutmeg. Remove the cusVA
from the tomatoes ard till tho cen.
ter with the spiced mixture. Re
adjust the cubes, fasten in plsce
with wooden soothpicks or tie with
string and sticS two whole eiosos
into each tomato. Place Ia stone
crock and cover with boiling hot
syrup made from ore pint Of hrown
sugar to three eiHts Of mild vinegar.
Ripe Tomato Pickle
Peel and chop sufficient ripe rs
matoes TO make three pints. Add
one cupful Of fiGsly chopped celers
four tablespoonfuls each Of chopped
onions and chopped red peppers. -four
tablespoonfuls of salt, sir table
spoonfuls each of sugar and mustard
seed, half teaspoonful each Of
cloves and cinnamon, one teaspoon
full of grated nutmeg, three-qaarters
OF teaspoonfui of ground all-splce
and two cupfnls Of tarragon vine-
gar. Mix thoroughly, put into q
stone crock and cover. This nickle
must stand for week before using,
but it will keep for six months.
Tonsafo Figs
Yellow pea--shaped tomatoes are
generally used for this delicious cor
lection, although any small tomato
can be substituted. Peel the vsge-
tables and for FIVE pounds allow two
pounds ef brown sugar ana the jaim
D iarg- lemon Sprinkle thia
layer Of the sugar in a shallow agae.
ware, pan, spread over She tomatoes
and repeat with another layer Of
sugar and tomatoes, squeezing over
them the lemon. Place in a slow
oven and cook until the tomatoes
have absorbed the sugar and look
clear. Remove separately to a seaa
platter and let dry in the hot sun.
Sprinkle occasionally with granulat-
ed sugar while drying. Store when
perfectly dry in preserve jars.
Tomato Batter
Peel ten pounds of ripe tomatoes
and put into a preserving kettle with
four pounds Of granulated sugssl
three pounds of chopped, peeled
Sireenlng apples, about one quart Of
cider vinegar, a spice bag containing
half an ounce of stick cinnamon,
haif an ounce Of ginger root and.
one-quarter Of an ounce each of
mace blades and whole cloves. Cook
together slowly for three hours, stir.
r'ng frequently and store as for
Jelly In making the butter / have
found il improved for The average
taste by using three-qaaYtera vins-
gar ana. one-quarter grapa JUICE.
" AohfAt0 ssOfSerse
Peel eight tomatoes and cut the
flesh into pieces. Allow three-quarters
Of ,pouai oS sugar for each pound
of the vegetable. Place the sugar
and tomatoes IA alternate layers in.
3 preserving kettle and squeeze over
them the juice Of two lemons and
two oranges. Let stana over night
and N the morning add a spice bag
containing one sna one-half tea
spoonfuls of broken stick cinnamon,
SIX whole cloves, tiny bit Of ginger
root and the same of nutmeg. Let
cook slowly until thick. and when
nearly done stir in one cupfnl Of
seeded raisins and d quarter Of :
pound each Of chopped walnuts and
minced candied orange peel. satye
as for marmalade.