TOMATO RECIPES.

Hawera Star, Volume XLV, 27 March 1926, Page 17

TOMATO RECIPES.

Red Tomato Jam. Ingredients.- I —lib of tomatoes, three lemons, 31b of preserving sugar. Yle t hod. —Wipe the tomatoes, put them into boiling'water and remove the skins. Cut them into thin slices and put into a preserving pan. Wipe the lemons and peel them very thinly, then shred the peel, add this to the tomatoes with the strained juice of the lemons and the sugar. Stir until the sugar has melted, then boil ,fast until thick. Stir often, especially as the jam thickens, And keep it well skimmed. Test by putting a little on a plate and leaving it to become cold, -when it should set. Put into jars and cover. Note. —Green tomatoes may be used in the - same manner, and if liked, oranges may be added in place of lemons, to give flavour to the jam. Red Tomato Pickle. Prick 24 small ripe tomatoes, put them in an earthenware jar with a little salt sprinkled on each layer, cover and sot aside 'three days, drain the liquid off into another receptacle. Mince four small onions and boil them in one quart of vinegar with loz pepper, |oz celery seed, 4oz cloves, and two spoonfuls mustard seeds and salt. Wash and dry the tomatoes, pour over them the liquid, the vinegar, etc., when cold, cover and cork tightly. 1 Bottled Tomatoes. (1) Tomatoes can be bottled whole or cut. into slices. Fill the jars with the slices of tomatoes, - add salt, cook in the unsealed jar for 15 minutes, then seal and cook 45 minutes, proceed according to the general method. Tomato and' Cheese Savory. Cut some fairly thick slices of cheese, and cover the bottom of a small flat dish with them. Take sir small tomatoes, skin and halve them. Then arrange over the- cheese. Season with pepper and salt. Set tiny dots of butter on top of each tomato. Sprinkle lightly with bread crumbs. Bake in a hot oven rill lightly brown, and serve very hot. Tomato Chutney. .Scald 71b tomatoes and peel, and put into a preserving pan. Slice 41b onions, 3oz garlic, and loz chillies very finely, tie 3oz whole ginger in a muslin bag, add lib brown sugar, 2oz salt, and boil in 5 pints vinegar for 5 or 6 hours. Tomato Pulp. Choose firm ripe tomatoes, not underripe and not in the softening stage, but firm and good. Wash in cold water md drain. Cut up roughly, and put into an enamel saucepan (do not use iron or copper), heat slowly, and stir frequently.. As the juice begins to low increase Ihe heat, and boil for 15 minutes, stirring constantly, then remove from the stove. Have ready a large basin in which has been placed a strainer. Turn the tomatoes into strainer, which should be fine enough to keep back the seeds, and work with a wooden spoil until all pulp and juice has been secured. Then return the juice to saucepan, Add 1-teaspoon salt to eac.n pint of pulp, boil hard for 10 minutes, then remove from fire. Add 1 saltspoon carbonate of soda to each pint fluid bottle, and seal down immediately. To prevent bottles from breaking, wet a large cloth in cold water and place underneath and round the bottles to be filled. Pour in liquid gradually, and there will bet no broken bottles. Tomato. Sauce. Ingredients.—9lb tomatoes, 11b brown sugar, loz each peppercorns, salt cloves, garlic, a little cayenne, 2 small onions, 2 large apples, and 1 pint vinegar. Method.—-Slice tomatoes, apples, garlic, end onions, and boil till tender in a little water. Then turn into a colander to drain ■away some of the water, which is thrown away. ‘ What’ is left in the cc.kinder press through with a wooden on till only the skins are left. Put wl::.1 has been strained into a sauce-' oan. and add all the other ingredients, first tving the peppercorns in a muslin Boil slowly 4 hours, bottle when hot and cork.when cold. Green Tomato Pickle. Take I quarts sliced green tomatoes, 1 quarts sliced oniqns, 2 quarts vinegar, 1 pint treacle, 1 large teaspoon ground doves, 1 tablespoon allspice, 1 teaspoon .-avenue. Sprinkle tomatoes with salt in layers, and leave for 2 hours. Put vinegar, treacle, and spices on to boil, ’nd stir well. When boiling add tomatoes and onions and boil for 30 minutes. A similar recipe uses 4-pint treacle, >sn! lets the tomatoes stand 12 instead >f 2 hours.