Harper's cook book encyclopædia

Tomato Butter. — Take 7 lbs. of large, ripe tomatoes, 4 lbs. of brown sugar, half a cupful of vinegar, one teaspoonful of ginger, one tablespoonful of cinnamon, one teaspoonful of cloves. Pour boiling water over the tomatoes; let stand five minutes, then the skins can be rubbed off; remove stem end and then slice tomatoes; cook until soft; add the sugar, and stew until very thick ; then add spices and vinegar ; pour into jars and seal, to use with meat or game. Tomatoes, Pickled.— Get the small, yellow, pear - shaped tomatoes, and wash, wipe, and weigh them. To 7 lbs., take 3 lbs. of sugar, Yz oz. each of stick cinnamon and whole cloves, a piece of ginger-root as large as your little finger, and three peppercorns, with one quart of vinegar. Tie the spices in a bag and boil with the sugar and vinegar for five minutes. Cool, and then drop in the tomatoes, and simmer slowly till they are clear ; put them in jars, and boil down the syrup and pour it over them. Tomatoes, Pickled. — This pickle is very good with roast meat, cold or hot. Take two dozen small, ripe tomatoes ; prick each one in two or three places, carefully preserve the juice that flows from them, and keep it in a covered vessel until wanted. Put the tomatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undisturbed for three days. At the end of that time wash them well from the brine and dry them carefully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle will be ready for use in a fortnight. The following spices should be boiled with the vinegar for this quantity of tomatoes : Half an ounce of pepper, T/z oz. of cloves, and a heaped table-spoonful of mustard-seed. Sometimes minced onions or minced celery, or both, are put into the jars with the tomatoes. Time, four days. Tomato Sweet Pickle. — Green tomatoes, one peck ; onions, one dozen ; brown sugar, 2 lbs.; mustard - seed, Vz lb. ; and 1 oz. each of allspice, cloves, ground pepper, and ground ginger. Slice the tomatoes and onions, add half a pint of salt, let stand twenty-four hours, drain well, put in a preserving - kettle in layers alternate with the mixed spices, and boil slowly until clear. Tom Thumb Pickle. — Cover with strong brine for twenty-four hours one Walnuts, Pickled PICKLES, ETC Yellow Pickle thousand small cucumbers, then wash with cold water, and let them dry. Mix thoroughly 4 lbs. of brown sugar, I lb. of white mustard - seed, 2 ozs. of cloves (whole), 2 ozs. of allspice (whole), I oz. of cinnamon, 1 oz. of white ginger-root, 2 ozs. of black pepper (whole), a half-pint of horseradish, cut fine, a half-pint of small red peppers, four or five dozen very small, white onions, three dozen cloves of garlic. Put the cucumbers into a very large stone jar, alternating a layer of cucumbers and a layer of the above mixture. Cover the whole with good, cold, cider vinegar. A plate with a weight should be set on them.