May ; 1906 



THE GARDEN MAGAZINE 



225 



Generally said to be very sweet, but which with us was insipid. BurbanK 

 preserving. The plant is dwarf, and needs no support. Fruit one inch across 



The currant tomato in red or yellow. RemarKably prolific and highly flavored 

 but it has too many seeds in proportion to size 



reach full growth, but do not cultivate deeply piece of ginger root cut into thin slices. 



after the roots have spread through the soil. 

 For extra earliness the rules for the best 

 flavor and size are set at naught, but, for 

 home use, size and quality are of more im- 

 portance than earliness. 



A FIG-LIKE CONFECTION 



The yellow-pear tomato may be made, into 

 a confection resembling figs. By the fol- 

 lowing rule: Scald and remove the skins 

 of ripe tomatoes. Put a layer of tomatoes in 

 a porcelain kettle and sprinkle 

 thickly with sugar. Put over a 

 slow fire and cook slowly until the 

 sugar penetrates the tomatoes. 

 Lift each one separately and 

 flatten on a shallow dish. Stand 

 in hot sun, screened from insects, 

 for a couple of days to dry. Dur- 

 ing this time sprinkle several times 

 with granulated sugar. When 

 dry pack in jars with layers of 

 sugar between. Of course, they 

 must not be exposed to rain or 

 dampness while drying. As our 

 tomatoes were very juicy, we kept 

 them in a cool oven or on the 

 warming shelf over the stove for several days, 

 until they reached the gummy stage, and then 

 put them up in jars as a sort of preserve. 



EGG TOMATO PRESERVE 



The ordinary egg-tomato preserve is pre- 

 pared thus: Select smooth egg tomatoes, not 

 overripe, scald, peel, and weigh. To each 

 pound of fruit put one pound of sugar, the 

 juice and rind of a half lemon and a small 



Put altogether into a porcelain kettle and 

 cook very slowly for three hours. The to- 

 matoes must not cook long enough to lose their 

 shape, but must be clear and tender. Put 

 them into jars and stand them where they 

 will cool, after which tie them up with two 

 thicknesses of tissue paper moistening the 

 top with white of egg. These tomato ' ' plums ' ' 

 are very popular with some of our friends. 

 We have also tried pickling small toma- 

 toes. They were looked upon as quite a 



The peach tomato is a good dessert fruit; delicate in flavor, and having a 

 "bloom"' on the sKin. Well worth growing 



novelty when used for picnics. Choose 

 small "fancy" green tomatoes of desired 

 size and shape ; prick them with a pin to pre- 

 vent bursting. Put them in glass or stone 

 jars, add a half cup of nasturtium seeds and 

 cover with cold cider vinegar. In two weeks 

 they can be used or will keep all winter if 

 closely covered. 



Yellow tomato marmalade will appeal to 

 some people and certainly is an attractive- 



looking dish. Scald and skin whatever 

 quantity is wanted, put them in a porcelain 

 kettle and cook thirty minutes. Then put 

 in the same quantity of grated pineapple as 

 you have of tomatoes. To each pound of 

 this mixture add one pound of granulated 

 sugar. Cook slowly for one hour and jar 

 as directed for egg tomato preserves. 



For a dish called tomato honey a good 

 authority gives this recipe: "Select ripe 

 yellow tomatoes, weigh them, cut them into 

 pieces, and put into a porcelain kettle; for 

 each pound allow the grated rind 

 of one lemon. Simmer very gently 

 for thirty minutes, then drain and 

 press through cheese-cloth. Meas- 

 ure the liquor and pour back into 

 the kettle, and for each pint allow 

 one pound of sugar, granulated, 

 and four table-spoons of lemon 

 juice. Boil twenty minutes or 

 more till a thick syrup. Put in 

 bottles or tumblers. 



Green peach tomatoes make 

 a first-class pickle. First chop 

 them into pieces, then squeeze 

 off the juice, salt them, and let 

 them stand over night. Chop some 

 cabbage, salt it and set aside also. Do the same 

 with a few onions. The next day press out all 

 the brine and put the chopped vegetables into 

 an earthen jar, and pour over them the 

 following mixture: heated vinegar enough 

 to cover, to which has been added a little 

 sugar, some small pieces of horse-radish, a 

 little celery seed, some black pepper, a red 

 pepper, chopped, and some mustard seed. 

 The pickles will be ready to use in a week. 



Cherry tomatoes, one inch in diameter. Very prolific and just the right size for 

 one mouthful. Red and yellow varieties 



The pear tomatoes are one and one-half inches long and are the best flavored 

 of these small types. They drop from the vine as soon as ripe 



