EIGHT TOMATO RECIPES

Chronicle (Levin), 16 March 1946, Page 3

EIGHT TOMATO RECIPES

WAYS OF USING THE OLD-TIME LOVE APPLE. (C'ontributed by the Sarah Anne Ithodes Fellowshii> in Home Science.) In tlie early days the tomato, or love apple as it was ca'lled, was used for Uecorative purposes only, bcing regarded with susx>icion as a x>oisonous food. Susxiicion iiied hard and even after it was found to be non-poisonous and edible it was not used as a food. Today it would be hard to iind a fruit of greater popularity for its uses in dishes of all kinds. It is ireak tomato season now and we suggest that you not only " niake use of them now but also prepare them for later use. Try some of these recipes. Bottled Toinatoes. — Seleet firrn medium sized tomatoes, scald and pcel. Cut away all green or bad portions, cut into quarters or use whole. Bring to boiling point. and paek hot, Add 1 tehspoonful of salt per quart jar. Process t'or J5 minutes in a water batli or 25 minutes in the oven. Work in the general procedure for preserving. Tomato J'uree. — Blancli tomatoes, cut into quarters removing any hard cores, place into a preserving pan, tlie bottom of which has been slightly greased. Bring to boiling point and simmer un - ti! the tomato pulp lias coneentrated to one-third its bulk. Seasoning — pepper, salt, onion or celery — may be added during coolcing. Pour into clean, sterilised jars and . seal inunediately. (Tomato purec is very uscful for making soups, sauces and savoury dishes in winter.) Tomato Juice. — Wasli tirm, fully ripe tomatoes, cut away green and hard parts, cut into sections. Add just enough water to start cooking and simmer until softened, stirring oceasionalv to prevent burning. Put through a fine sieve, iine enough to. xemove all seeds, rclieat just to boiling point and •put into/ontaitiers. Add 1' teaspoon of* salt per quart 'and' seal at once. Spice tehds to diseolour juice j if used, add before serving. Green Tomato Relisli. — 24bs. chopped green tomatoes, 1 choxipcd onion, l cup of hot vinegar, l cup of sugar, 2 teaspodns of wliole pepper, 1 teaspoon whole cloves, 1 teaspoon salt, 2 tablespoons mustard seed. hlix tlie vegetables and let stand on'e 'liour. Squeeze out liquid and add y-i'ne-gar to which sugar and seasonin'g has been added, cook 10 minntes, jy0ur into elean hot jars and seal. YipTd: 4 half pint jars. Tomato Conscrve. — 4 Rjs. tomatoes, 1 cup chopped preservod ginger, juice and grated rind of 1 iFmon. Prepare tomatoes, blancli and remove skins, slico '5r cut into pieees. Cook in half a Xiup of water until soft, add sugar, eontinue cooking until syrup thickens. Add ginger and juice and rind. of lemon just before removing from lieat. Pour into clean dry glasses. When cohl cover. Yield approvimately 6 boz. glasses. Green Tomato Marmalade. — Fse 3 Ibs of green tomatoes, fmely slieed, 3 lemons, thinlv slieed and boilcd 5 minutes in i cii]> of water, and 3 eups of sugar. Conibiuc and boil rapidly until thick. Ap]U'ovimate yield 3 (6oz.) blasses. Tomato iSandwieli filling. — Put a little bntter and 4 large, skinned and slieed tomatoes into a saueepan and then add 2-,3 well beaten eggs and i pound of grated cheese. Cook slowly, as you would scrambled eggs, until tlie mixture is thick. Put into jars. This mixture will keep for a week. Scalloped Tomatoes. — 9 medium sized tomatoes slieed, 1 medium sized cucumber, pceled and slieed, I small onion, slieed, l cup of eraeker crumbs, i cup of grated cheese, salt and pepper. Place one third of the tomatoes in a greased casserole; add lialf cucumber, onion and crumbs, season with salt and pepper. Eepcat witli half of remainiug tomato, cucumber, onions and crumbs, top with remainiug tomatoes and snrinkle with checse. Bake in a moderuto oVen (375deg.) for 30-40 minutes. Yield approximaiely 6 portions.

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