June, 1917 
WISCONSIN HORTICULTURE 
151 
possible to cook it and have a jar 
more than half full when finished; 
hence it is more economical, cleaner 
and less aggravating to start with a 
jar half filled and get it all. It is 
cooked exactly as in the first recipe. 
Corn put up according to these 
recipes is delicious and well worth 
the effort. 
Frequently in cooking the jars 
I myself do not follow Mrs. 
Knapp’s method of tightening the 
covers and adding hot water to 
cover at the end of two hours ; I 
cook the jars two hours, wipe them 
clean, adjust the rubbers, lay on 
the covers loosely, and cook for the 
additional hour and a half, then 
close at the end of the time. But I 
must admit that my way is not as 
safe and sure as Mrs. Knapp ’s al- 
though I have never failed in it. 
Mrs. Knapp and I have tried the 
following varieties : Early Crosby, 
Melrose, Portland, Stowell’s Ever- 
green, Zig Zag Evergreen and 
Country Gentleman. They are all 
delicious — but the Early Crosby 
and the Zig Zag Evergreen seem to 
stand the canning better. Corn for 
canning should be picked when best 
for the table. Old corn like old 
peas is difficult to keep. 
As a rule from 5 to 7 ears are in- 
quired for a pint of cut corn, al- 
though we have used sometimes as 
many as ten and as few as four. It 
all depends on the corn. 
Tomatoes. 
Tomatoes form an important ele- 
ment of modern cookeiy, taking 
their place as vegetable, salad, 
soups, purees and sauces for meats, 
macaroni, etc. 
The method of cooking I use in 
putting them up belongs to Mrs. 
Rorer’s recipes, but the flavoring 
and many other details are my 
own. ‘‘Adapted partly from Mrs. 
Rorcr” I think should lie the label 
on the following recipes. Use only 
good, solid, fleshy tomatoes. 
Stewed Tomatoes. 
Select tomatoes carefully, scald 
by dipping for a minute or two in 
boiling water to loosen skin, skin, 
and divide the tomatoes if very 
large. Put them in a porcelain 
lined kettle, and add enough onion 
juice or chopped onion to tasted 
use one small onion to two gallons 
of tomato, and a half teaspoon 
of celery seed, eight or ten pepper- 
corns and a tablespoon of salt. 
Boil until the tomatoes are as 
thick as are usually served on 
the table, then pour them into 
clean jars, put on the rings and 
cover loosely. Set the jars in 
the boiler, and fill to two thirds 
height of jars with water about the 
temperature of the jars of toma- 
toes, warm if they are warm, cold 
if they are not. Bring to a boil 
and boil ten minutes. Remove at 
once from boiler and tighten cov- 
ers. 
Tomato Puree for Soups and 
Sauces. 
Cut up sound tomatoes and boil 
in an enamel or porcelain kettle 
until thoroughly soft. Strain and 
mash through a colander, then 
through a fine sieve. Return to the 
kettle and add for two gallons of 
tomatoes the following: 1 table- 
spoon salt, 12 peppercorns, i/ 2 tea- 
spoon celery seed, 1 small onion 
chopped. 2 bay leaves, 6 cloves, 6 
allspice, 1 bunch parsley. Cook 
slowly until tomatoes are thick, 
then turn into jars and finish as in 
preceding recipe. 
To use these tomatoes : 
For soup : Add an equal quantity 
of soup stock, enough butter and 
flour to thicken and a few drops, if 
one likes it, of kitchen bouquet. 
For tomato bisque: Add a salt 
spoon of soda to the tomato heated 
then an equal quantity of hot milk, 
thickened with butter and flour and 
serve immediately. 
For a sauce for chops, cutlets, 
fish, etc. : Merely heat tomatoes and 
thicken with browned flour and 
butter. A little left over gravy or 
soup stock may also be added with 
advantage. 
Tomatoes Whole for Salad. 
Carefully select tomatoes of glo- 
bular shape which will just slip 
through the mouth of the jar. 
Scald and skin them as directed 
for stewed tomatoes, take out the 
stem and core and slip the toma- 
toes gently into jar. Mrs. Rorer 
adds merely the sterilized water 
and a little salt but I add the fol- 
lowing liquid. 
The day before 1 stew a small 
quantity of tomatoes until soft and 
then set the kettle aside to cool and 
settle. The following morning I 
carefully pour off all the clear 
liquid floating on the top, strain it 
through a jelly bag, and boil it for 
a few minutes with onion, bay 
leaves, celery seed, pepper-corns 
and parsley, then cool it and use it 
to fill the jars of whole tomatoes. 
The jars are covered with rub- 
bers adjusted and placed in the 
boiler with cold water. Bring to a 
boil and boil ten to twelve minutes 
only. Remove immediately from 
the boiler. When wanted to serve, 
drain off the juice, thicken with 
gelatine and use it to imbed the to- 
matoes either single or together. 
NOTICE TO PUBLISHERS. 
All matter in this issue is here- 
by released for publication on re- 
ceipt and may be published with 
or without credit. 
Frederic C:ancfield, 
Sec. W. S. H. S. 
