470 Tomato — Its Cultivation and Uses. 
dered sugar. Boil the remainder of the syrup and bottle it for 
use. They will keep from year to year, and retain a nice flavor. 
The pear shaped, or single smooth tomatoes, answer the best pur- 
pose. 
Tomatoes instead of Cucumbers. — Peal and slice them as you 
would cucumbers; season with plenty of salt, pepper, and vine- 
gar to your taste. A few slices of onions added will improve 
them very materially. 
Tomati)es for Winter. — They may be preserved for winter use, 
by placing them in layers with salt, in jars or tight boxes. When 
wanted, they must be soaked in water, as you soak cucumbers 
preserved in the same way. Some stew the tomatoes till well 
cooked, then spread the mass on plates, or other smooth surfaces, 
and dry them fully, when they can be put in bags, and kept in a 
dry place. 
Tomato Sauce. — Slice a quantity of green tomatoes and onions 
in proportion of one-fourth. Put a layer of tomatoes in your 
preserving kettle and a layer of onions; sprinkle over them a few 
green peppers, sliced, with cinnamon, cloves, black pepper and 
any other spices; also a little salt and ground mustard. Repeat 
the process until the kettle is nearly full. Then fill with vinegar, 
put over a plate and let it boil, and when cool put in jars for use. 
Tomato Catsvp. — To one gallon skinned tomatoes put four 
table-spoons full of salt, four do. of black pepper, two of allspice, 
eight of mustard-seed, and eight pods of red peppers. These to 
be bruised fine and simmered slowly in a pint of vinegar three 
hours. Then strain them through a fine sieve, and stew down to 
half a gallon. 
Another. — To half a peck of peeled tomatoes, put four table- 
spoons full of salt, four do. black pepper, half do. allspice, three 
of mustard, and eight red-peppers, all ground fine, and simmered 
slowly with the tomatoes in sharp vinegar, for three or four hours. 
Use as much vinegar as to leave half a gallon of liquor when the 
process is over. Strain through a sieve, bottle and seal from the 
air. It may be used in a fortnight, but improves by age, and will 
keep for years. Those who like the flavor may add, after the in- 
gredients are somewhat cool, two table-spoons full of the juice of 
garlic. 
Ji quick mode of cooking Tomatoes. — Boil the tomatoes a quar- 
ter of an hour, with milk sufficient to cover them; add, while 
boiling, a little batter made of water and wheat flour, and season 
the dish according to your taste. The advantage of this mode 
over those usually practised are, that the tomatoes are rich, though 
less acid, and are much sooner cooked. 
