DON'T WASTE GREEN TOMATOES

New Zealand Listener, Volume 16, Issue 411, 9 May 1947, Page 19

DON'T WASTE GREEN TOMATOES

are always quantities of green tomatoes which will not ripen properly. Although they may turn colour a little, they do not get the real flavour of the earlier ripe tomatoes. But there are ways of successfully using really green tomatoes, For example, they are very good fried with the breakfast bacon, or sliced, in stews, Or cut in halves and baked with the joint of meat, like potatoes. Then there are plenty of recipes for using them in jams and pickles, Green Tomato Chutney Three pounds green tomatoes; 4 large apples; 2 small cucumbers; 3 large onions; 6oz. sultanas; 341b. browh sugar; 2 tablespoons mustard; 144 teaspoons ground ginger; 142 tablespoons salt; 414 teacups vinegar. Slice and peel onions, apples, tomatoes. Peel and slice cucumbers. Put all together in a large pan. Bring to the boil. Simmer for 2 or 3 hours, or till soft. Stir frequently. Botile and seal. 5; \" the end of the season there

Green Tomato and Lemon Jam Six pounds green tomatoes; 3 lemons; 14% cups water; 5lb. of sugar. Shred the lemons very finely, put them in the preserving pan and add the water. Simmer gently till the lemons are soft. Cut up the tomatoes, and cook them slowly in their own juice until pulped. Then add the lemons and the water. Boil briskly for 10 minutes. Add the warmed sugar, stir till dissolved, and boil quickly until a little sets when tested. Green Tomato and Apple Jam Three pounds of green tomatoes; 1]b. of apples; "lb. of preserved ginger; a small cup of water; and 4lb, of sugar. Cut up the tomatoes, apples and ginger, and put into a pan with the water. Bring slowly to the boil, and boil for half an hour. Then add the warmed sugar, stir well until dissolved, bringing it slowly back ‘to the boil. Then boil fast until it will set when tested. If you cannot get preserved ginger, add ginger essence when the jam is taken off the fire. Green Tomato Jam with Lemon Juice Three pounds of green tomatoes; juice of 6 lemons; 4lb. of sugar; and 14lb. of preserved ginger; shredded finely. Slice the tomatoes, add the lemon juice and ginger, and a very little water to pfevent it from sticking. Boil for about half an hour till very soft. Add the sugar, and boil till it will set when tested, about 34 of an hour. / Uncooked Green Tomato Chow Chow Six or seven medium-sized finely chopped green tomatoes; 3 cups of finely. chopped cabbage; % cup of finely chopped onion; 42 cup of finely chopped green peppér; 1 tablespoon of celery seed; 1 cup of vinegar; %4 cup of salt; 1 tablespoon of dry mustard; 4% cup of sugar; 2 tablespoons of horseradish. Sprinkle layers of tomatoes, cabbage, onion, and green pepper with salt; let

it stand overnight. In the morning, squeeze the vegetables dry. Add the other ingredients, pour into clean jars, and cover. Keep in a refrigerator or other cool place; and it should keep from 2 to 3 weeks. This is an American recipe, and being uncooked must be used fairly quickly, Green Tomato Pickles with Golden Syrup Slice 6lb. of green tomatoes and sprinkle with salt. Let 4t stand for 12 hours, then strain. Bring to the boil 2 quatts of vinegar; add to it 1 pint of golden syrup; 1 teaspoon of salt; 2 large tablespoons of mustard; 2 tablespoons of curry powder, Add the drained tomatoes; 6 large cut-up onions, and a few chillies. Boil for at least half an hour, and thicken with flour.

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