THE A.C.E. RECIPE
(Contributed by the Association for Country Education.) GREEN TOMATO KETCHUP If the sun does not start shining soon, ive are going to have a shortage of ripe fruit—especially tomatoes, so if we want a few tasty tomato sauces we must make them from the green fruit. The following is a satisfactory recipe:— ■ Green tomatoes, 31b. Vinegar, three-quarters of a cup. Brown sugar, Jib. ' ■ Allspice, half a tablespoonful. Mustard, half a teaspoonful. Black, pepper, half a teaspoonful. Cinnamon, a quarter of a tea-: spoonful. Onions, two, large. . Salt, one and a-half tablespoons. ! Water, one cup. Method: Wash the tomatoes and' cut them in quarters. Boil, them > with the water until soft; mash through a sieve and then add the onions, after putting through a, mincer. Then add the ■ remaining ! ingredients. Cook slowly until' thick. Bottle in hot sterilised jars. Recipe makes about two pints.
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Evening Star, Issue 22578, 20 February 1937, Page 24
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146THE A.C.E. RECIPE Evening Star, Issue 22578, 20 February 1937, Page 24
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