GREEN TOMATOES.

Hawera Star, Volume XLVII, 7 January 1928, Page 15

GREEN TOMATOES.

SOME USEFUL RECIPES. Green Tomato Pickle. —Take 51b.) green tomatoes, slice them in a dish and sprinkle freely with salt. _ Bet them stand for a day, then drain off the liquid. Put in a saucepan with I quart of vinegar, lib brown sugar, Mb sliced onions, -Joz whole ginger, -|oz. eacli cloves, pepper and mustard seed. Boil u,ntil all is tender. Green Tomato Preserve for Dessert. —Frick the tomatoes all over with a coarse needle .and-let them be in salt and water for 12 hours; take out and wipe quite dry; weigh them and take weight for weight in sugar; make a syrup, allowing 4 pint water and 2 cloves to each pound of sugar; boll and skim the syrup and put iu the tomatoes; boil very gently until the syrup is thick and the tomatoes are clear. These may either be bottled in the syrup or they may be lifted 'out of the syrup, sprinkled with sugar and dried in a cool oven, when they make delicious and uncommon crystallised fruits.. Green Tomato Mincemeat —'Required: 1 peck green tomatoes, 61b. brown sugar, 21b raisins, 2 teaspoonfuls cloves, 1 peek apple's, 21b currants, 2 teaspoonfuls cinnamon, 2 teaspoonfuls allspice, quarter of mixed candied peel. Pick over and stone the raisins and peel the apples, remove cores, and slice rather thinlv. Clean the currants, mince the c nil died peel, and slice the green tomatoes. Turn all into a preserving pan, add the spices, and cook for 3 hours, stirring often. Pot like jam. Green Tomato Sauce. —This is excellent with chops, steaks and flavouring gravies. Use 61b green tomatoes, 2 large Spanish onions, 21b demerara sugar, soz. salt, 2oz. peppercorns, 4oz. cloves, foz. allspice (tied in a muslin bag), li pints vinegar. Cut the tomatoes up, put in a pan with all other ingredients, pour vinegar over them, boil gently 2 hours, stir well. Take 'out muslin bag, rub through wire sieve. Bottle when cold.