JfiOf). 
THE RURAL NEW-YORKER 
813 
Green Tomatoes. 
Green tomatoes may be used in vari¬ 
ous ways throughout the season of 
growth, if desired, but their value lies 
largely in the fact that by covering 
the vines when there is danger of frosts 
they are available after other things of 
the sort are “out of season.” In fact, 
if the vines are caught, uncovered, by 
Jack Frost, pulling them, before the sun 
strikes them and hanging in a dark place 
seems to overcome the effects, and the 
tomatoes keep in good condition for a 
long time. The recipes that follow are, 
in the main, for using the tomatoes alone 
—not as part of “mixed” dishes. 
Green tomatoes prepared by the fol¬ 
lowing method and served hot are sim¬ 
ply delicious: Slice the tomatoes, rather 
thickly, and cover with boiling water. 
Set where they will keep hot. but not 
boil, until the tomatoes get clear—usu¬ 
ally 20 to 30 minutes. Drain; roll in 
flour that has been seasoned with salt 
and pepper and saute in pork or bacon 
drippings. A simpler way is to have the 
fat sizzling hot in the frying pan; drop 
the sliced tomatoes (unscalded) in; 
cover tightly and cook until nicely 
browned. Season before or after fry¬ 
ing, but consider the sort of fat used 
before salting the dish, or it may be 
overdone. Some cooks use onions in 
this dish—four onions to a dozen toma¬ 
toes. 
Green tomatoes are not considered 
pie-timber, as a rule, but those who try 
the following methods of using them 
as such will like them. No. 1.—Slice 
the tomatoes and sprinkle with salt; let 
them stand over night and, then drain 
them free of juice. Now, put them in¬ 
to the pie-shell exactly as apples would 
be placed, adding sugar to sweeten and 
lemon juice to llavor. As the tomatoes 
cook quickly the crust may not always 
have time to brown to the dainty shade 
good bakers prize without over-cooking 
the tomatoes. If this proves true in 
your oven try wiping the crust over 
with milk before putting it into the 
oven. 
No. 2.—This recipe is for preparing 
the tomatoes in quantities, ready for 
use at any time. Slice five pounds of 
green tomatoes and one lemon (seeds 
removed) and simmer four hours in a 
quart of molasses. Spices may be used 
instead of lemon if preferred, using a 
full half-ounce each of cloves and cin¬ 
namon to the five pounds of tomatoes. 
If sugar is preferred to the molasses 
use three-fourths of a pound for each 
pound of tomatoes, and simmer gently 
until the tomatoes are clear. Prepared 
with the sugar, and lemon, the toma¬ 
toes make a fine substitute for apples in 
mince-meat, using two parts of toma¬ 
toes to one of meat, and adding raisins 
and other ingredients common to mince 
pies. 
The following recipe for a complete 
mincemeat (?) I took from “Good 
Housekeeping” and found well worth 
passing along: Chop four quarts of 
green tomatoes; drain off all juice; 
cover with cold water; bring to boiling 
point and scald for half an hour. 
Drain off this water; replace with cold 
and scald another half hour. Repeat 
the process—making three parboilings, 
with no hard boiling. Now, add two 
pounds of brown sugar; one pound 
seeded raisins; one-half pound chopped 
citron; three-fourths cup chopped suet; 
one-half cup strong vinegar and 
one tablespoonful of salt. Mix thor¬ 
oughly and cook until thick. When 
cold add a teaspoonful each of 
cinnamon and cloves and a tablespoon¬ 
ful of ground nutmeg. Any of these 
preparations will keep in a stone crock 
if well covered, or may be canned if 
one prefers. It may be said. too. that 
some of them are fine for eating with 
meats—with no pie-crust attachment. 
1 he recipes are given in small propor¬ 
tions for those who want to test them 
blit those who have tried them usually 
double the amounts, or more. 
Because I’m always on the watch for 
good things that require no cooking I 
shall, this year, test the following re¬ 
cipes, and give them, now, that others 
may test them, merely saying that they 
have good “backing”—being favorite 
recipes of good cooks. 
No. 1.—Chop equal quantities of 
green tomatoes, onions and apples, mix 
thoroughly and salt to taste. For each 
two quarts of tomatoes in the mixture 
add a tablespoonful of chopped pepper 
(the hot variety) ; a quarter of a tea¬ 
spoonful of ground black pepper; a 
teaspoonful of mustard seed, and a ta- 
hlespoonful of grated (or chopped) 
horseradish. Mix thoroughly; put into 
a stone jar and cover with cloth and 
plate, weighted down, as for any brine 
pickles. Keep in a fairly warm place 
until the brine that forms ferments and 
urns to- vinegar. If the c'oth and 
plate are returned each time any of the 
pickle is taken out what is left will 
keep perfectly for months—probably as 
long as any will be left. 
No. 2.—Slice green tomatoes; sprin¬ 
kle with salt, and let stand over night. 
Drain thoroughly; place a layer of 
slices on the bottom of a crock and 
cover with a layer of chopped cabbage 
and a few slices of onion, salting the 
cabbage and onion slightly. Over 
these scatter a little finely chopped 
horseradish, red pepper, and mustard 
seed—in proportions as given in pre¬ 
ceding recipe. Repeat these layers 
until the crock is nearly full, then put 
on cloth, plate, and weight, and fill the 
crock with sweetened water ( a cup of 
sugar to a quart of water.) Add more, 
as it settles through the ingredients 
under the plate, until they are well 
covered. Let stand to ferment and 
treat as advised for former recipe. 
No. 3.—For this recipe the tomatoes 
must not be “anywhere near” ripe, and 
should be of uniform size. Cut off 
about a quarter of the tomato at the 
'stem end land carefully remove [all 
seeds and pulp. Fill these shells as 
full as they can be packed with a good 
pickle mixture (see recipe below); 
replace tops and tie in place with a 
strong thread. Put into very strong 
brine 12 hours; then into weakened 
vinegar for 24 hours. Drain again 
and pack in a crock—putting a few 
pieces of horseradish with them. 
When all are in, cover them with a 
mixture of three parts vinegar and 
one part water sweetened to taste. Be 
sure the tomatoes are well covered 
with liquid. A fine filling is made of 
two parts cabbage; one part onion, and 
one part celery, all chopped very fine 
and 'seasoned with chopped pepper, 
mustard seed and sugar. This is good, 
but any tested recipe the housewife 
may have will answer the purpose. 
EVA RYMAN-GAILLARD. 
Canning Corn. 
Recent requests for method of can¬ 
ning corn cause us to reprint the fol¬ 
lowing tested recipes from our files for 
1906: 
This recipe for canning sweet com 
has been used for 18 years, and it nev¬ 
er failed. When the corn is just right 
shave from the cob a panful at a time, 
or smaller amount; have the cans thor¬ 
oughly clean and good rubbers, new 
ones preferred. Fill in the can a layer 
of corn raw just as it comes from the 
cob, and press down in the can till most 
of the kernels are mashed, with a small 
rolling pin or something like it; then 
another layer and press the same till the 
milk 'comes out of the corn, then an¬ 
other layer and so on till the can is 
full, and last press the top till the milk 
runs over the sides of the can. Wipe 
off the top of can, clean and rinse the 
top and rubber in clean cold water, and 
put on can as tight as possible. Place 
right side up in cold water and heat 
slowly till it comes to a boil, and boil 
for three hours. Take out of the water 
and tighten again; set away, cover over 
with a cloth till cold. 
Salted corn keeps in an absolutely re¬ 
liable manner. Have corn “just right” 
for eating. While it may be brought 
from the field the previous evening it 
should not be prepared otherwise until 
the following morning, as there is dan¬ 
ger of its souring. Clean and scald 
your boiler thoroughly and fill with the 
corn properly husked and silked, dis¬ 
carding all ears either over or under 
ripe. Cook as for the table. Removing 
from the boiler, score each row of ker¬ 
nels with a sharp knife and shave off, 
not too close to the cob. After cutting 
from cob, measure and to each eight 
pints of corn add one pint of salt and 
mix thoroughly with the hands until a 
brine is formed. Have ready a well- 
scalded and clean crock and pack com 
in this as it is mixed. When jar is 
filled within one inch of top, cover with 
a clean white cloth large enough to 
bang over edge of crock. On this cloth 
put about an inch of salt, and on the 
salt a plate that fits the top of jar. 
Now it is ready to put in the cellar 
or any cool place for Fall and Winter 
use, but in its preparation for the table 
lies the secret of its success. There is 
only one way of making it palatable, 
but with directions strictly adhered to it 
is preferred by many to canned corn. 
About one and one-half hour before the 
meal at which one wishes to serve it 
it must be brought from the cellar— 
enough for one meal—and cold water 
enough to cover poured on and at once 
poured off. Then sufficient boiling wa¬ 
ter is poured on to cover and it is al¬ 
lowed to stand on the back of the range 
for 15 minutes. This water is drained 
off and sufficient fresh boiling water 
poured on to cover and the same time 
allowed. This process is repeated 
twice more, in all four times. Then 
cream, butter, sugar and if liked a lit¬ 
tle pepper is added. In short after 
pouring off the water for the fourth 
time it is prepared exactly as canned 
corn. The process of removing the 
salt by a swift boiling water process 
instead of a slow cold water process 
seems to leave the corn as fresh as 
when taken from the cob. 
Another reliable method, endorsed by 
many readers, is as follows: 
Nine cupfuls of corn, cur off the cob; 
one cupful sugar; one-half cupful salt; 
one-quarter cupful water. Cook 10 
minutes; can while boiling hot. When 
preparing for the table soak over night 
in cold water. 
Breakfast Cakes. 
Poppets.—Put in a sifter one cup 
cornmeal, one cup flour, two teaspooiis 
sugar, two teaspoons baking powder and 
one teaspoon salt. Sift all in_a deep 
dish and rub in a tablespoon of butter. 
Beat an egg light in a bowl and add to 
it one pint rich milk. Turn the dry 
mixture into the liquid and beat rapidly 
three minutes. Pour in well-greased 
gem pans and bake in quick oven one- 
half hour. 
Johnny Cake.—Put into a bowl one 
cup cornmeal (yellow preferred), one 
cup flour, sifted, one cup milk, one egg, 
two large tablespoons sugar, three 
rounding teaspoons baking powder, one 
tablespoon melted butter and one-fourth 
teaspoon salt. Beat the ingredients un¬ 
til thoroughly mixed, pour into well- 
greased pan and bake in a moderately 
hot oven for one-half hour. 
Corn Dodger.—One pint cornmeal, 
one teaspoon ful salt; scald with boil¬ 
ing water to make not too stiff dough. 
Take a spoonful at a time in the hand 
and put in pones; put on a hot, well 
greased griddle, put a clot of butter on 
each pone; bake in a well heated oven. 
This is very fine with good meal. Make 
johnny cake the same, only make thin 
with sweet milk and drop from spoon. 
Rice Griddle Cakes.—Mix and sift to¬ 
gether one-half teaspoonfnl of salt, two 
teaspoonfuls of baking powder and two 
and one-half cupfuls of flour. Put one- 
half cupful of cold cooked rice in one 
and one-half cupfuls of milk and heat 
and stir until there are no lumps, stir 
through one tablespoonful of butter, 
remove from fire and beat into the 
flour. Add one beaten egg and drop 
by spoonfuls on a greased hot griddle 
Cook on one side until puffed full of 
bubbles and, cooked on edges, then turn 
and cook the other side. Serve im¬ 
mediately with butter and maple syrup 
or any kind of frnit syrup. 
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