GREEN TOMATOES.

New Zealand Herald, Volume LXIV, Issue 19833, 31 December 1927, Page 6 (Supplement)

GREEN TOMATOES.

Green Tomato Pickle.—Take 51b. green tomatoes, slice them in a dish and sprinkle freely with salt. 'Let them stand for a cfjiy, then drain off the liquid. Put in a saucepan with 1 quart of vinegar, lib. brown sugar, *lb. sliced onions, foz. whole gingr.", each cloves, pepper and muster,t seud. Boil until all is lender. Green Tomato Preserve lor Dessert.-. Prick 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 £ pint water and 2 cloves to each pound of sugar; boil and skim thg eyrup and put in the tomatoes; boil very gently until the syrup is thick and the tomatoes are clear. Tlu-e 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 Minceraeat.—Required: 1 pock green tomatoes, 61b. brown sugar, 21b. raisins, 2 teaspoonfuils cloves, 1 peck apples, 21b. currants, 2 leaspoonfuls cinnamon, 2 teaspoonfuls allspice, quarter of mixed canditd peel. Pick; over and stone the raising and peel the apples, remove cores, and si ce rather thinly. .Clean the currants, mince the candied pee), and slice the gieun tomatoes. Turn all into » 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, £oz. cloves, allspice (tied In a mtislin bag), 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,