Green Tomatoes

Radio Record, Volume II, Issue 31, 15 February 1929, Page 12

Green Tomatoes

Green tomato marmalade is an uncommon preserve, Skin and slice tomatoes, place in a pah, and cover with sugat, allowing one pound to every pound of fruit. Keep warm until the sugar melts, then boil for one hour.

Prepare some angelica by covering with boiling watet and shred finely;. Add Hb. of this to every Ub. of the jam. Bojl fot about twehty minutes, continually stitring the mixture, Pout intu warm jars and cover when cold. Pickled. Tomatoes. To Bib. sliced fruit, add six onions, cut finely, and 12 small ehillieg. Place the ingredients in a pan, sprinkle salt over them, and leave for 12 houts. Drain off the liquid, and add a quart of vinegar. Place in a watm evento bake slowly fot 4bout an hour, theh place in watin jars; Make a mixture of one dessertspoonful each of mustard and brown sugat, and one teaspoonful each of cloves, pepper, ahd ginger. Boil this, and pour it over the mixture in’ the jars, Cover when cold. Tomato chutney is always an appetising pickle for use with eold meat} Take Slb. of green tomatoes, wipe, and glice them in a pan, sptinkling ¢ach layet with salt. Allow to stand 12 hours, then strain off salt Hquid. Slice four large onions and 3ilb. of apples, nnd place thetn with tomatoes in a pan with 4#lb, brown sugar, 4oz. sultanas, 1 teaspoonful groynd ginger, 1 teaspoonful thystatd, 4-teaspoonful cayettie, and a picket of spice. Add one quart vinegat, and boil util the mixtute js soft, stitring occasionally as it thickens. When cold, put into. jats and tie dowh. anh ce eee! —