TOMATO RECIPES.

Otaki Mail, 20 March 1922, Page 4

TOMATO RECIPES.

; e Two tomato recipes will probably be welcome, as the fruit—or vegetable (?)_ —is plentiful just now. To Bottle Tomatoes.—Preserve hi the same way as fruit is done, using salt instead of sugar. Select good, firm tomatoes, scald them in boiling water, and remove the skins. Put them into jars, pressing them well 'down, shaking a little salt over each layer of tomotoes till the bottle js quite full. Just a pinch of salt is enough for each layer. It will be found that the tomato juice lias mounted up and covered, or nearly , covered, the tomatoes, so that no wa- ' ter is needed. Put on the rings and screw down as when preserving lruit. and proceed exactly as for bottled fruit. These tomatoes turn out. delicio tsly for winter use as a vegetable for soup, and, as they can be pressed \ down well without fear of bruisitig, j a quart jar holds a large, quantity when well packed. Tomato Sauce. —Take 121 b tomatoes, ■2lb onions, two or three cloves or gar- , lie, one level tablespoon mustard seed, one level dessertspoon salt, one teaspoon cayenne pepper, halt-teaspoon •loves, lialf-teaspoon all-spice, jib .ugar, .jib raisins, one quart vinegar. Slice the tomatoes, skin and slice the r onions, put them into a preserving pan with the raisins, and garlic, and tool gently until the onions are soft. If the tomatoes are dry a little water should be added. Bub through a co lander. Add the other ingredients, cloves, allspice, and mustard seed being tied in a muslin bag. Boil quickly for about an hour, then remove the | spices. Bo.ttle when cold. Cork the bottles tightly, and after corking tip the tops in melted sealing wax or paraffin. Store in a cool, airy place.