FROM GREEN TOMATOES.
A USEFUL§AUCE. To be made with the late tomatoes which are not likely to ripen. Slice any quantity of green tomatoes desired, spread them on dishes, and sprinkle with salt and a few drops of water. Leave them for two days, then drain and scald them in boiling water. Put them into an enamel pan with just enough water to keep them from burning and simmer for an hour. Stir constantly. To each two dozen tomatoes allow one pint ox vinegar, and to each pint of vinegar required allow 2oz of moist sugar, -4OZ each of powdered cloves, mace, and allspice, one small minced onion, and a teaspoonful of mustard seeds. The mustard seeds should he washed in vinegar, dried before the fire or in a cool oven, and pounded Mix these ingredients and the vinegar with the tomatoes and simmer for three-quarters of an hour. Pour into bottles when cold.
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Bibliographic details
Hawera Star, Volume XLVI, 7 May 1927, Page 17
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154FROM GREEN TOMATOES. Hawera Star, Volume XLVI, 7 May 1927, Page 17
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