1867. 



NEW ENGLAND FARIHER. 



451 



ABOUT TOMATOES. 



Tomato Pudding. — Pour boiling water on 

 tomatoes ; remove the skins. Put in the bot- 

 tom of the pudiling-dish some brearl-crumbs, 

 then slice the tomatoes on them, season with 

 sugar, butter, pepper and salt, add some more 

 brfad-crumbs, then the sliced tomatoes and 

 seasoning ; and if the tomato does not wet 

 the bread-crumbs, add a little water. Then 

 for a small pudding beat up two eggs and 

 pour over the top. Bake about twenty min- 

 utes. 



Tomato Catsup. — Take ripe tomatoes, and 

 scald them just sufficient to allow you to take 

 off the skin ; then let them stand for a day, 

 covered with salt ; strain them thoroughly to 

 remove the seeds ; then to every two quarts 

 add three ounces of cloves, two of black pep- 

 per, two nutmegs, and a very little Cayenne 

 pepper, with a little salt ; boil the liquor for 

 half an hour, and then let it cool and settle ; 

 add a pint of the best cider vinegar, after 

 which bottle it, corking and sealing it tightly. 

 Keep it always in a cool place. 



Another way. — Take one bushel of toma- 

 toes, and boil them until they are soft; 

 squeeze them through a fine wire sieve, and 

 add half a gallon of vinegar, one pint and a 

 half salt, two ounces of cloves, quarter of a 

 pound of allspice, two ounces of Cayenne pep- 

 per, three teaspoonfuls of black pepper, five 

 heads of garlic skinned and separated ; mix 

 together, and boil about three hours ; or un- 

 til reduced to about one-half; then bottle 

 without straining. 



Green Tomato Soy. — To one peck of green 

 tomatoes, sliced thin, add one pint of salt ; 

 stand twenty-four hours ; then strain and put 

 them on the fire, with twelve raw onions, one 

 ounce of black pepper, one ounce of allspice, 

 quarter of a pound of ground mustard, half a 

 pound of white mustard-seed, and a little 

 Cayenne pepper. Cover with vinegar, and 

 boil until as thick as jam, stirring constantly 

 to prevent burning. 



To Broil Tomatoes. — Wash and wine the 

 tomatoes, and put them on the gridiron over 

 live coals, wit»h the stem down. When that 

 side is brown turn them and let them cook 

 through. Put them on a hot dish and send 

 them quickly to table, to be there seasoned to 

 taste. 



To Bake Tomatoes. — Season them with salt 

 and pepper : ilour them over, put them in a 

 deep plate with a little butter, and bake in a 

 stove. 



Tomato Sovp. — Wash, scrape, and cut 

 small the red part of three large carrots, three 

 heads of celery, four large onions, two large 

 turnips ; put them into a saucepan, with a tea- 

 spoonful of butter, half a pound of lean, new 

 ham ; let them stew very gently for an hour ; 

 then add three ([uarts of brown gravy soup 

 and some whole l>lack pepper, with eight or 

 ten ripe tomatoes ; let it boil an hour and a 



half, and pulp it through a sieve ; serve it 

 with fried bread cut in dice. 



Another Way. — One quart of tomatoes after 

 they are sliced, and three pints of water ; boil 

 one hour and a half. One tablespoonful of 

 flour ; boil a few minutes ; butter the size of 

 an egg and a coffee cup of milk. Just before 

 you take it up, salt and pepper. The addition 

 of a little barley is an improvement. 



_ Tomato Wine — Take small ripe tomatoes, 

 pick off the stems, put them in a basket or tub, 

 wash clean, then mash well and strain through 

 a linen rag ; (a bushel will make five gallons 

 pure;) then add two and a half to three 

 pounds of good brown sugar to each gallon, 

 then put it mto a cask, and let it ferment as 

 for raspberry wine. If two gallons of water 

 be added to each bushel of tomatoes the wine 

 will be as good. 



CANNING FRUIT. 



Like many others, I tried, again, and again, 

 to seal fruit cans so as to keep the fruit with- 

 out moulding upon the top. 1 was particular 

 in following the printed directions in general 

 use, but found that my cans, when cold, would 

 not be more than two-thirds full, and in a few 

 days a white mould would appear upon the top. 

 I finally applied to a friend who, I knew, 

 canned large quantities for her own use. She 

 showed me fruit over a year old, quite fresh, 

 the cans full, and no mould. I at once adopt- 

 ed her plan, which I have since followed with 

 great success. I have no interest in the man- 

 ufacture of cans, and believe that every one 

 should do his own advertising, but I prefer 

 that kind in which you have only the can, glass 

 cover and rubber to use. Fruit can be kept 

 just as well without as with sugar ; and those 

 sealed up lor pies are better without any, as 

 they will retain their flavor far better. Brass 

 kettles should never be used. Tin pans or 

 kettles lined with porcelain, so as to preserve 

 the most perfect flavor of the fi-uit, are the 

 best. While my fruit is being scalded, I put 

 a gill of cold water into each can, and fill up 

 with hot water, putting the covers and rubber 

 also into hot water. The fruit need not be 

 cooked — only heated to the boiling point — un- 

 less in preparing pears or quinces, or some 

 other hard fruits, th;it may require more cook- 

 ing, and then only just so that a straw may be 

 passed through, always lielng careful to have 

 juice enough to cover the fruit. As soon as 

 boiling hot, empty a can and fill ; then anoth- 

 er, or as many as can well be attended to. 

 Let the cans stand open until you can comfort- 

 ably bear the hands upon them. Meanwhile 

 more fruit may be heated. Cut thick writing 

 paper in round pieces the size of the top of 

 each can, and when the contents of the cans 

 are cooled, slip a piece over the top of the fruit 

 in each can, and at once fill up on the top of 

 the paper with boiling juice (saved for that 

 purpose) , aud put on the covers as soon as 



