The Rural cook book

Tomato Butter. — Cook ripe tomatoes, salt to taste and put them through a colander to remove the seeds. Have ready an equal quantity of sour apple sauce, well cooked; add it to the tomatoes, sweeten slightly and let it boil until the mixture begins to thicken. Be careful that it does not burn. Seal in jelly glasses. Excellent to serve with meats. Tomato Butter No. 2.— Seven pounds of large, ripe tomatoes, four pounds of brown sugar, half a cupful of vinegar, one teaspoonful of cinnamon, one teaspoonful of cloves. Pour boiling water over the tomatoes ; let stand live minutes, then the skins can be rubbed off. Remove stem end, then slice tomatoes. Cook until soft, add the sugar and stew until very thick; then add spices and vinegar. Let simmer 30 minutes, pour into jars and seal. Tomato and Apple Butter. — Scald and skin ripe tomatoes, add a quarter of the quantity of pared, cored and quartered pared sour apples. Weigh the kettle, put in the tomatoes and apples and cook to the consistency of marmalade, then to every six pounds add a teaspoonful of ginger, the juice of a large lemon and four pounds of light brown sugar; boil fifteen minutes, or until it will spread smoothly. Green Tomato Butter. — Select tomatoes that are full grown, but quite freen. Slice them thin. Make a syrup in proportion of one pound of sugar to two pounds of tomatoei. Boil down slowly for four hours or until the butter is smooth and thick, stirring frequently to prevent sticking. Flavor with lemon when done. Green Tomato Conserve. — For one peck of green tomatoes, slice six lemons without removing the skin, but taking out the seeds. Put to this quantity six pounds of sugar and boil until transparent and the syrup thick. Ginger root may be added if liked. Tomato Jam. — Select sound, ripe fruit and peel and quarter them. Then put them into the preserving kettle with an equal weight of loaf sugar, the strained juice and rind of a lemon for every four pounds of the fruit, and a little powdered ginger. Cook the mixture slowly until it jellies when tried on a spoon. Turn into jars and cover. Tomato Marmalade. — Remove the skin from four quarts of ripe tomatoes and slice. Cut six large lemons in halves, lengthwise, and slice very thin. Seed one cup of raisins. Put the tomatoes, raisins and lemons into a preserving kettle, in layers, alternating with four pounds of granulated sugar. Cook one hour on the front of stove. Then set the kettle back, and allow contents to simmer until it is of the consistency of marmalade. Put up, while hot, as jelly. This recipe makes about two and one-half quarts. When properly prepared No one article will be recognizable. The small yellow tomatoes are nice for. such use. Tomato Marmalade No. 2. — For every two pounds of the tomatoes allow two pounds of sugar and the juice and grated rind of one lemon. Pour scalding water over the tomatoes to loosen the skins. After removing the skin, mix the tomatoes with the sugar and boil slowly for one hour, stirring and skimming frequently. At the end of that time add the lemon juice and rind and cook another hour or until the whole is a thick, smooth mass. Tomato Mock-Orange Marmalade.— Scald and peel large-sized yellow tomatoes. Cut downward over each seed section, press open and remove all seeds with the thumb, leaving the pulp comparatively whole. To two parts of the prepared tomatoes allow one part of oranges, slicing thinly. Cover all with an equal quantity of sugar and let stand over night In the morning pour off syrup and cook down about half, add the tomatoes and oranges and cook until the orange skins are transparent Seal in jelly glasses. This is an original recipe, and is a delightful substitute , for the genuine orange marmalade, though much cheaper.