THE RIGHT RECIPE

Evening Star, Issue 22893, 26 February 1938, Page 25

THE RIGHT RECIPE

TOMATOES Just now the tomato season is at its height, and tomatoes are very cheap, so make the best use of them._ Tomato Sauce, Twelve large tomatoes, 2 large onions, loz salt, J teaspoon cayenne, 1 pint of vinegar. Peel and slice the onions thinly, place in a pan with the tomatoes and cook slowly until tender. Pass the pulp through a fine sieve, put into the pan again with the vinegar, salt, and cayenne, and simmer gently for 10 minutes. Store in airtight bottles in a cool, dry place. Made with Apples. Eight pounds tomatoes, 21b onions (sliced)j 21b apples (cored an’d sliced, not peeled), 21b brown sugar, ilb salt, 3' pints vinegar, and i teaspoon cayenne. Put in muslin bag loz cloves, Joz peppercorns, and loz allspice. Boil this with all the ingredients three hours. Strain •And bottle. This recipe has been used for many years, and can be highly recommended. Sauce with Raisins. Ten pouudg tomatoes, 2ilb apples, Ijlb brown sugar, ilb salt, £ packet of spice, lib raisins, lij quarts vinegar (2 bottles), ioz pepper, \oz Joz cayenne, ioz cloves, and 3 onions. Boil together for four hours, strain through a colander and bottle. Tomato Relish. Twelve good-sized tomatoes, 4 large onions, 1 teaspoon curry powder, H teaspons mustard made with vinegar, 1 cup sugar (brown or white), J teaspoon cayenne pepper. - Mode; Cut

tomatoes and onions to about size of walnuts, sprinkle with salt, and stand for 12 hours. Drain off fluid, and put in saucepan and cover with vinegar. Boil about five' minutes, then add sugar, carry, mustard, etc. Boil half an hour, stirring to keep from sticking. Thicken with flour mixed into paste with vinegar. Tomato Jam. Five pounds ripe tomatoes, 2 fresh pineapples (cut up small). ' Boil together until pineapples are soft. Measure the pulp and allow Jib of sugar to each pound of pulp. Boil again about half an hour or until it jells when tried on a cold saucer. Instead ol fresh pineapples, you may use one large tin of crushed pineapple, but the fresh fruit is much nicer. Tomato Jam with Lemons. Six pounds ripe tomatoes, 6lb sugar, 5 lemons, 1 breakfastcup water, Blanch and skin tomatoes and cut in halves. Remove the rinds and all the white pith of the lemons and slice the fruit thinly. Boil sugar and water to a thin sytup, add the tomatoes and lemons, _ Stir and skim frequently and continue to boil gently until it jellies when tested on a cold plate. Pour into pots and store. Pulped Tomatoes. To every 21b tomatoes allow 1 teaspoon salt. Cut up tomatoes, add salt, and cook without any liquid until tomatoes are quite tender. Put through a sieve. Boil the pulp for about 15 minutes, pour into hot sterilised bottle and screw down at once. Peppercorns, onions, or any other flavouring may be added and boiled in the first process.