TOMATOES AND THEIR USES.

Dominion, Volume 1, Issue 94, 14 January 1908, Page 3

TOMATOES AND THEIR USES.

.'Tomatoes ■ are the easiest' garden Pjroditcts to. turn,to advantage for - storeroom purposes, a's-theycan bo pickled, bottled, made ,into chutney, catsup,'jam, -jelly, etc., aiid 'of lato years they have grown more' and n}6ro' popular'. ■ '-

Tomato • Catsup—Choose fully.-ripo tomatoesy'and bake thorn "in anyearthenwaro jar till tender, and the juice -can bo extracted, thtin 'strain them, 1 and rub. through'. a- siem •To -every-ppurid. of (thisiipureo allow 1' pint' of chilli vinegar, "loz.-of shallots, joz.- of garlic, both'sliced, and:\or,; each Of,pepper srid salt; boily tho.whole together' till'.tho-' irtixturo : is qiiito';Soft, ,thqn once, moro'pass it : tHrough'a siey.o',. 'and- - - t'o e£Qr'y pound of this add .tho juice 'of 3 lenidnT. ngaiunibil 'it till- it - - is of-'tho-thiclciiesß of cream;'leave it till coldj When' you- bottle-it,-.and icovet down closely. The* great-secret -is to coot it gently' ovfer a slow, fire,, say for i7.'or,'B 'hotjrs. , -i "

.dGireoh ' Tbm'a.to: Chutney.--Cut, up; 30; ,un r ripe;;tpniritods,Viand - ,,b0il them until /tender wit,h''sußicient:.viiic - gar, to covipr' after' which ,leavo,-thenj -i fill cold'; ■ liioahwhilo 'peel and >minoo : 2oz.''-each";of. onion iind garlic/ iindvpiit ■them.'lnto a,mortar with:6oz. eacli.pf glnger-,and' mustard thein;until smooth; adding" a*:.little; vinegar. occasionall.V 1 to hioisten -.theni 'sufficifent-Iy.; allbwythis mik-. tureyto 'dry- in a-: warm .place .(irt.' the. sun' if ppssiblo). 'Make a~Syriip. with .-jib.'of\s'U'car. and - mix .the above ingredients-in,'■ togbtne'r .with ; loz'.' Of '.dfied ; nhilliea,-' gbz!' - , stoiied -raisins,i'.and ;;'}: pint of viiiegar.; stir it -all tdgether till,, thoroughly blended,'' into jars'or bottles,' cork' down - "tightly, 'covering'th'c'nr'with bladder', and'store in v' dTy place. ; •' ' .'... .' . 1 .

-Tomato Chutney.—Take alb. .of ripe' tomatoes, wipe them carefullv, removing tfie green stilks, theA put "them into an earthenware jarr-ivith a(,breakfast cupful 'of/salt .and i pint; of tinega'r,. cover' dowii t-h'o jar closely, and stand-it in a saucepan of boiling wator for'iG hours: "At 'the bud;of this: time, rub it all through' a fine sieve so as to get rid of all,, ; and. .seeds. Meanwhilo ' mako a syrup* with 21b; of sugar and 1 quart of vinegar.; put 2oz. each of shred' garlic, 'reel chillies,"'and ginger into a pan; together with th'o syrup and the tomato pulp,' bring it all -gontly to tho boil,'then remove tho,pan from the fire, allow tho contents to' get- cold,'and bottle in; the usual way,' storing it in a fairly warni placo till wanted. . ' •■ . • / •*;

. --Tomato Mustard.—Boil together ■' 1 peck of toinatoos and 6 red peppers for 1 hour ; then sjevo -this, : and addUo tho puree 8o?.. salt, '.80z... freshly-ground black pepper, loz, ground ginger, loz. allspico, ■ Joz; .ground cloves, and 2 finely-minced ' onions. Boil these .all up together'for another hour, then hdd- |lb.. mustard,' and J' pint'- of vinegar, ;'aud -bottle , in the usiial^way. ; i.; Tomato Conserve.—Wipe 4 or olb. of jgood ripe tomatoes,-removing the stalks, cut them ■up.-small, and put them into a pan with 2 .onions,' 2 bayleaves, 3or 4 cloves, and pepper • salt-to-taste. Boil them until tenner, stirring-them all - the tinip,, then place this pulp on a sieve, ' and leave it till the •jtiice has all drained through" 1 on to ; a-; basin-underneath. Now put this juice 'into-a .pari, -and boil . till reduced to half. Meanwhile press-' the pulp through the sieve, and';'mix -it-with- tho boiled-up juice, turn .this .into' w;ide-mouthe<l bottles, cover" these.• down, ;aud, stand them ;in' a" plln with.cold •Vatop •• up .to thoir necks,' wrapping - them - rpurid with-straw to prevent their'knocking against one. anqther, and boil .them for half-iitl-b.OUr';, after this,' leave thorn- in the, pan till fold,'then wipe therii " carefully, sea) dpwii, and storo in a dry place;- . /

"Tomato \inegar.'—Cut 3 dozen.large, evensized, ( ' ripe.- tomatoes into quarter? 'without, hoyov.erj quite separating; ; them;-. rub theni over with Boz.. salt, put. .thorn into .a large jar,,'and leave this at the side of the fire.tor t'rifii' 24 to .43 hours_ (or in a -cool'.oven')',' then add to them pint of mustard seed, a sliced and peeled' olovo of garlic,' and'a airiaH quantity nf mace,;cloves, and. grated nutmeg, pour over it all 2 quarts of boiling vinegar, cover down the jar,; and leave-it in a warm place for 6 davs, 'shaking it well eaph ;da.y. Then leave the'jar'in the store cupboard for 2 or 3 weeks, after which strain off'tho liquor, and when clear, bottlo off'into small bottles, and. keep' them -well corked: It l's'most excellemt for flavouring.

■ Tpma-tores, to Picklo.—Cut I pt"ck of green toqiht-oes ahd 2- quarts -of onions into thin slice?,, sprinkle - these well - ivith salt, ,and k'avo till next day; at. the end of this timo drain;,,therii.< and'put thorn into'a pan with Sufficient, vinegar to cover - and boil very gently -till; clear; and 1 tender,- then drain them from tho vinegar. ; Boil- together for a few minutes. the. sa'mo .amount--of fresh vinegar, 21b. .of moist" sugar, Jib. of white mustard seed, • }oz. < ground raae'e, and 1 ox. each'of ground-cloves: and cdery seed;-,pour'- this over tho -tomatoes, with which should have been'-prenbusly 'mixed. }o». 'of-cayenne and }oz.-each of turmeric and ground' mustard ; mix'theso all thoroughly together,- add about i- pint of good salad oil, leave till cold, then put into jars, and store in a dry place.