BULLETIN NO. 36
APRIL, 1918
EXPERIMENT STATION
TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE
TUSKEGEE INSTITUTE, ALABAMA
How to Grow the Tomato
And 115 Ways to Prepare it
for the Table
By
G. W. CARVER, M. S . Agr.
Director
PRINTED BY TUSKEGEE STUDENTS FROM FUNDS SUPPLIED BY THE ASH FUND
ESTABLISHED IN MEMORY OF MRS. ELLEN L. ASH
To my esteemed friend and co-worker, Mrs. Adella Hunt Logan,
who was tireless in her efforts to help the farmer and his family, and
who saw in the tomato a panacea for many of his ills; and who con¬
tributed more data of real value along this line than anyone else with
whom I have come in contact, I affectionately dedicate this bulletin.
BULLETIN NO. 36
APRIL, 1918
How to Grow the Tomato and 115 Ways to
Prepare it for the Table
By G. W. Carver
But few people realize what an important vegetable the tomato is.
While it is true that chemical analysis does not place it very high in
the nutritive scale, if viewed from this angle alone its real value will
be greatly underestimated.
For the reasons which follow, every normal person should make
the tomato a very prominent part of the weekly diet:
1. It is a vegetable that is easily grown.
2. It yields well and keeps for a long time.
3. It usually brings a fair price, because nearly everyone likes to¬
matoes.
4. It contains distinct medicinal virtues (which are recognized by
many authoritative books on household remedies), as "vegetable
calomel."
5. It is both a relish and an appetizer as well as a food.
6. Our soils can be made to bring enormous yields of tomatoes,
superior in look, taste, and general appearance.
7. They can be prepared in so many delicious ways that one can eat
them every day in the week and not get tired of them.
8. The old vines contain splendid dye-stuffs, which could be util¬
ized as a by-product for dying fabrics of various kinds.
9. There as so many sizes, colors, and varieties that, for garnish-
ings, fancy soups, and especially fine decorative table-effects, they
are almost indispensable.
10. With a little intelligent effort fresh tomatoes can be produced
in this locality almost the year round.
SELECTION OF SOIL
The tomato is not at all choice in the kind of soil in which it grows;
in fact, almost any well-drained soil can be made to produce good
tomatoes. However, for early ripening, it shows a preference for a
light, loamy soil; and, if very early tomatoes are desired, the soil
must be only moderately rich, as a highly-fertile soil produces large
vines and more fruit, which is likely to delay ripening of the to¬
matoes.
3
4
HOW TO GROW THE TOMATO
PREPARATION OF THE SOIL
It is most essential that the ground be spaded or plowed up very
deep, harrowed and re-plowed if necessary, until every large clod
is mashed, and the ground is fine and mellow.
Do not plant tomatoes on land that has had white potatoes, melons,
or tomatoes on it the year previous. Indeed, it is best to let the
land rest from these crops three or four years, as all of them are
subject to the same blight disease.
FERTILIZERS
It is a mistake to think that the tomato does not like a rich soil.
Indeed, to have the best tomatoes, the soil must be rich. The plant
is very partial to a soil full of well-rotted vegetable matter; hence,
we recommend the following fertilizers, based upon experiments car¬
ried out here on the Experiment Station grounds, which gave excel¬
lent results:
Two loads of leaves from the forest and muck from the swamp
were spread over the bottom of a pen; then one load of barnyard
manure. This was continued until the pen was full, and rounded over
at the top like a potato-hill, so as to prevent the excess of water from
washing out the fertilizing constituents. To this heap old rags,
plaster, lime, paper, wood-ashes, finely-beaten-up bones, etc., can be
advantageously added.
Make this compost heap in the fall so it will be we'll rotted by
spring.
STARTING THE TOMATO PLANT*
In the northern part of West Virginia and in the higher altitudes
the tomato seed should be sown from the first to the fifteenth of
March, but in the southern part and along the Ohio and Kanawha
rivers the seed may be sown as early as February fifteenth.
The best method of starting the plants is by use of a hotbed. It
may be constructed as follows: Select a well-drained location
where the bed will be sheltered, preferably on the south side of a
building or fence. Dig a pit 3 feet wide by 6 feet long and 2 feet
deep, so that the long side faces the south. Line the inside of the
pit with boards. A stake may be driven in at each corner to serve
as a support for the frame, if boards cannot be obtained for the
lining. Fill the pit with fresh horse manure well packed down by
tramping. Construct a frame 3 feet wide by 6 feet long. Have this
frame 12 inches high at back or north side and 6 inches high at the
*Note—The above directions for starting the tomato plant are taken .from the
Extension Department of West Virginia University, Sheet No. i.
115 WAYS TO PREPARE IT FOR THE TABLE
5
front or south side. Place the frame over the pit and bank the
outside with strawy manure or soil.
Place in the frame four or five inches of good garden loam which
has not grown any diseased plants. Cover the bed with glass hot¬
bed sash. Unbleached muslin or cheesecloth may be substituted for
the glass.
The fresh horse manure is used to furnish heat for the plants. No
seed should be planted until the temperature of the soil falls to 80
degrees F.
If a crop of tomatoes for early market is desired, transplanting
is necessary. In this case use two or three rows across the end of the
hotbed for sowing the seed, and use the remainder of the bed for
transplanting.
Mark off rows from three to six inches apart and one-fourth inch
deep. Drill in the tomato seed, about 12 seeds to the inch. Level
the soil and press the surface of the bed firmly and uniformly.
Moisten the ground thoroughly.
During summer days ventilate by raising the cover a few inches on
the side opposite the wind. Toward evening close the sash in order
to get the bed warm before night. As the plants grow older the
ventilation may be increased. Water in the mornings on bright
days only. Keep the bed moist but not wet. Ventilate after water¬
ing in order to dry off the plants.
When the seedlings are about two inches high, or just before the
second leaves set, transplant them two inches apart each way to
another part of the bed. Another transplanting four inches apart
should be made in about three weeks. If there is no remaining space
in the hotbed, a cold frame, constructed similar to the hotbed except
that no pit or manure is necessary, may be used. The seedlings
may be transplanted to small boxes or flats about 18 inches long,
12. inches wide, and IVz inches deep and then the boxes placed in the
hotbed or the cold frame.
If the tomatoes are to be canned, principally, it is not necessary to
hasten the maturing of all the plants. In that case the hotbed may
be used without any transplanting. Mark off rows four inches apart
and one-fourth inch deep. Place one seed every two inches in the
row and then transplant every other seedling to another part of the
hotbed or place the seeds at distances of four inches and do not
transplant. Allow these to grow as they stand, until ready for the
field.
Before the seedlings are set in the garden plot they should be
hardened off by a scant supply of water for several days and by the
absence of any covering at night, when there is no danger of frost.
Moisten well just before transplanting.
6
HOW TO GROW THE TOMATO
STARTING THE SEED
For a family garden, saw an ordinary cracker-box half in two so
it will not be more than six or seven inches deep; nearly fill with
good, rich earth; sow the seed; sift earth over them until well covered;
water thoroughly, and set in a sunny window. They will soon come
up and grow off rapidly. Set out doors on warm days to make them
hardy, strong, and stalky.
For a later planting sow out of doors, in this latitude about April
15th.
SETTING THE PLANTS
Lay off rows with a middle-burster or two-horse plow; put well
rotted compost in drill at the rate of 25 tons to the acre; bed upon it
lightly, and set the tomatoes directly upon it.
Where a chemical fertilizer is used aim at the following:
Cottonseed meal 800 lbs.
Acid phosphate 850 lbs
Nitrate of soda 50 lbs.
The nitrate of soda to be applied as a top dressing. Just as the
tomatoes begin to set, 250 pounds of muriate of potash is desirable,
but at present it is out of the question. For this reason I strongly
urge the compost.
SELECTION OF VARIETIES
Every year adds to the long list of varieties of the tomato. With
many of these so-called varieties there is a distinction with but little
or no difference.
The following varieties have done exceedingly well here on our
trial grounds:
Extra Early Varieties: Spark's Earliana, June Pink, Burpee's
Earliest Pink, John Baer, Prosperity, Bolgian's I. X. L., and Chalk's
Early Jewel.
Mid-Summer Varieties: My Maryland, Greater Baltimore, Dwarf
Champion, and New Stone.
Late Varieties: Red Rock, Acme, Livingstone's Stone.
CULTIVATION
Tomatoes like the soil about them kept loose and mellow by fre¬
quent hoeings, and at no time must they be allowed to become weedy,
as weeds greatly injure the plants. A little commercial fertilizer or
a quart of compost dug in around the vines once per month will give
finer tomatoes and prolong the life of the vines.
115 WAYS TO PREPARE IT FOR THE TABLE
7
Caution—Do not use fresh or unrotted manure, as it encourages
diseases of various kinds.
PRUNING
When extra early tomatoes are desired it is important that the
pruning be clone properly.
1. Train the vine to one or two stalks.
2. Tie to stakes well sharpened and driven into the earth. Tie
the vines securely to these stakes at frequent intervals.
3. Keep growing vigorously until the lower fruit is half grown;
th^n cut off the top just above the larger fruit. This will cause the
fruit to ripen several days earlier than if the top was left on.
It is important to note that, as a rule, 90 per cent of the tomatoes
grow within 18 or 20 inches of the ground, although the vines grow
much taller; hence, the wisdom of pruning.
ROOTING CUTTINGS
In this locality July and August are the best time to root tomato
cuttings. The tops and suckers will root readily if inserted in boxes
of moist sand or moist shady places. The cutting should be 3 or 4
inches in length. Keep well watered, and they will be! nicely rooted
in about 9 days, when they should be taken up and set the same as for
seedlings. They will begin bearing almost as soon as they begin
growing well. They are preferable to seedlings.
In making the cuttings half of each large leaf should be taken off.
EXTENDING THE SEASON
Method No. 1.—Just before the first frost pick the large, well-de¬
veloped green tomatoes, and place them side by side in a cool, dry
place. Do not let them touch each other. Care must also be taken
not to bruise them. Straw or dry leaves can be placed in a cold-
frame, and the bed filled with them.
Method No. 2.—Pull up the whole vine, fruit and all; hang the
vines top-downward in a cool, dry place. In this way nice, ripe to¬
matoes can be had until Christmas, New Year, or even later.
FUNGUS DISEASES
The most serious diseases affecting the tomato in this locality are
these:
Leaf spot Disease (Septoria lycopersici).—This trouble covers the
8
HOW TO GROW THE TOMATO
leaves with minute brown specks, after which they turn yellow and
fall off, causing the plant to die outright or become unfruitful.
Remedy.—Spray the plants as directed with the following mixture
just as soon as the first signs of the disease appear:
Bordeaux Mixture
(By F. E. Meyers & Bros.)
Copper Sulphate (blue vitriol) 4 lbs.
Quicklime (not air-slaked) ...4 lbs.
(Of dry air-slaked lime or hydrate of lime one-
fourth more.)
Water to make 50 gals.
Dissolve the copper sulphate by putting it in a bag of
cheese-cloth and hanging this in a vessel holding at least
4 gallons, so that it is just covered by water. Use an earthen
or wooden vessel. Slake the lime by addition of a small quan¬
tity of water, and when slaked cover freely with water and
stir. Strain the milk of lime thus made into the copper sul¬
phate. Pour more water over the remaining lime; stir and
strain into the other until all lime but stone lumps is taken
up, and then add sufficient water to make 50 gallons in tank.
Thoroughly agitate mixture, when it will be ready to apply.
The mixture should be made fresh before using, and any left
over for a time should be thrown out or have fresh lime added.
The above is the 4-4-50 formula. Can be used up to 6-6-50
just before bloom on apples or potatoes.
The above is for rots, molds, mildews, and all fungous
diseases.
BLACK MOULD (Macrosporium tomato)
This disease attacks the tomato itself, beginning at the blossom
end. Tomatoes with rough skins and crushed ends are more likely
to take the disease than the smooth skinned varieties; hence, the wis¬
dom of selecting smooth skinned varieties.
Fruits that lie upon the ground and those grown in dense shade
are affected worst; which emphasizes the importance of staking the
vines and pruning so as to let the sun in.
ANTHRACNOSE (Colletotrichum phomoides)
This is another very destructive disease of the fruit. Treat the
same as for black mould.
115 WAYS TO PREPARE IT FOR THE TABLE'
9
TOMATO WILT (Sclerotium Rolfsii)
This is a very troublesome disease to many plants, and one of
the worst the tomato-grower has to fight.
Symptoms—It makes its appearance similarly to the cotton wilt
and frequently destroys whole fields within a short time, if neg¬
lected.
(a) It is worst during wet, cloudy weather.
(b) Coarse, unrotted manure encourages its growth.
(c) Planting too thick so the sun can't get to the soil.
It is easily recognized by a fine white mold just above the ground,
later this mould is followed by great masses of white and brown
seed-like bodies—by this time, however, the plant is hopelessly in¬
volved.
Remedy—Avoid the use of (a), (b), and (c); and since the disease
appears just at the surface of the ground, it is wise to scrape the
earth away quite to the large roots, keeping it away during wet
weather. All vines should be staked up off the ground.
As soon as the earth dries out to good growing conditions of
moisture, return the earth about the roots. A liberal amount of
wood ashes with the soil seems to have proven beneficial.
FUSARIUM WILT (Fusarium lycopersisi)
BACTERIAL Wilt (Bacillus solanacearum)
Both of the above diseases at times are quite troublesome, and
work within the plant, making sprays of all kinds useless.
The best remedy to date is:
1. Good clean seed, free from blight.
2. Rotation of crops.
This same disease attacks tobacco, eggplants, and peppers; there¬
fore do not let your tomatoes follow these crops. Keep them off
these infested areas for at least three years, five years would be
better.
BLOSSOM-END ROT OR POINT ROT
This is a very destructive disease of the fruit, appearing as a
dry, black spot, starting at the blossom end.
Remedy—It appears worst during dry, hot seasons; hence, we
recommend absolutely clean cultivation and a dust mulch all the
time, to encourage both the using and saving of the moisture.
10
HOW TO GROW THE TOMATO
FRUIT ROT, SOFT ROT, ETC. (Phoma destructiva Plowr)
This disease is destructive to both leaves and fruit, causing a
spotting, and if neglected, will cause them both to drop off.
Remedy—Spray with Bordeaux mixture.
There are at present only a few insect enemies of the tomato that
causes much concern in this locality:
1. The "tomato worm," the "corn ear worm," the "boll worm,"
etc.
This insect often does serious damage by boring into and destroy¬
ing the small green tomatoes, in fact, it is the corn-ear worm of
the North, and the cotton-boll worm of the South.
Remedy—Plow all corn land in the fall as the insects winter over
in the ground.
Pick off, and destroy the punctured tomatoes. Cultivate frequent¬
ly and keep the plants growing.
This beetle is often very troublesome, but can be held in check
or completely exterminated by poisoning with Paris green or arsenate
of lead.
SPHINX CATERPILLAR, "HAWK MOTH," ETC.
This insect makes the large, obnoxious green worm, so common on
tomato vines. Hand-picking is the best remedy, but spraying with
arsenate of lead or Paris green will kill them.
Dissolve the ingredients separately each in one gallon of
warm water. Mix, and pour into spray tank containing
from 50 to 100 gallons of water. Add the milk of lime from
two or three pounds of freshly slacked lime. This is the
most satisfactory mixture of any for the formula. It is more
adhesive than Paris green, and if properly made of good
materials will burn foliage but little, no matter what strength
INSECT ENEMIES
COLORADO POTATO BEETLE
ARSENATE OF LEAD
By F. E. Myer Brothers
Arsenate of Soda
Acetate of Lead
Water
4 ounces
11 ounces
3 to 5 gallons
115 WAYS TO PREPARE IT FOR THE TABLE 11
is used. In some respects the commercial brands on the mark¬
et are more satisfactory than the home-made product. For
most purposes three pounds of the commercial product, arse¬
nate of lead, in 50 gallons of spray are used. Either water or
Bordeaux mixture may be used as the carrier.
Paris Green
Paris green may be used with Bordeaux mixture at the rate
of one pound in from 100 to 150 gallons. It may be used
alone in water in the same proportion with two or three
pounds of freshly slacked lime added to prevent burning of
the foliage. The mixture should be kept well stirred.
PREPARATION FOR THE TABLE
As before stated there are but few garden vegetables from which
such a large number of attractive, wholesome, and nutritious dishes
can be made, and it is hoped that the large number of recipes given
below will encourage the housewife to serve this choice vegetable
many times during the week, and eack time the consumer consider it
a luxury.
Macaroni and Tomatoes, No. 1
Cook the required amount of macaroni in plain water to which a
little salt has been added; cook till soft; cut. a small piece of salt pork
into little pieces; one small onion sliced; put into a frying pan and
brown. Drain the water off the macaroni; pour into the frying pan;
add enough tomato paste to season well; add pepper and a bit of
cheese if desired.
Macaroni and Tomatoes, No. 2
Use either macaroni or spaghetti; prepare the sauce as for No. 1;
season to taste with salt, pepper and butter; make rich with tomatoes
(either fresh or canned) cooked to a pulp; put the mixture, layer by
layer, into a baking dish, grating a thin layer of cheese over each
layer, covering the cheese with buttered bread crumbs; return to
the oven and bake 25 minutes.
No. 3—Stewed Tomatoes
Scald; peel and cut into small pieces; cook quickly, stirring fre¬
quently until free from lumps; add Y* cup of sugar or sweeten to
taste; two tablespoons butter; % teaspoon salt; H teaspoon pepper;
12
HOW TO GROW THE TOMATO
a small onion sliced and a pod of green pepper. Cook slowly for ten
minutes more and serve hot.
No. 4—Tomatoes Broiled
Wipe; scald; peel and cut the tomatoes in halves or thick slices; if
very large lay on a wire broiler; when hot, add a pinch of pepper, salt
and a bit of butter; toast quickly until brown; serve hot.
No. 5—Stuffed Tomatoes
Select firm, well-ripened tomatoes; remove stem end; take out
about two-thirds of the pulp; mix the juice and pulp with the filling;
for six tomatoes allow Vz cup of cold meat or fish chopped fine; add
Vz cup of mashed peas, beans, grits, rice, potatoes or soft bread
crumbs, 1 onion minced fine "or parsley, celery, etc. Salt and pepper
to taste; fill the cases; cover with well-buttered bread crumbs; place
them in buttered pan, and bake from 20 to 25 minutes in a moderate
oven.
No. 6—Baked Tomatoes
Cut in halves; lay them in buttered pan; cover with buttered
bread crumbs, and bake till brown.
No. 7—Cream of Tomato Soup
Peel and chop to a pulp one pint of very ripe tomatoes, or one can
will do, add 1 qt. milk; % teaspoon pepper, sprig or parsley, tea¬
spoon soda, 1 teaspoon salt, 2 tablespoons butter, 1 teaspoon sugar, 1
tablespoon flour. Add all of the flavorings to the tomatoes, and cook
for 10 minutes; rub through a colander; heat the milk to the boiling
point; thicken with the flour and butter rubbed.to a paste; re-heat the
tomatoes and add the soda; stir all together and serve at once with
bits of toasted bread.
No. 8—Plain Tomato Soup
Use the quantity of tomatoes as recommended for No. 7; add 1
teaspoon salt, 4 teaspoons flour, 4 tablespoons butter, V* teaspoon pep¬
per, 1 teaspoon salt, 1 qt. water, 1 onion chopped fine; mix the water,
tomatoes, and seasonings; heat .to the boiling point; add butter and
flour rubbed to a paste and cook for a few minutes; strain and
serve with bits of toasted bread.,
115 WAYS TO PREPARE IT FOR THE TABLE 13
No. 9—Tomato Sauce
Cook for 10 minutes one pint of tomatoes peeled and chopped or
canned; put through a sieve; melt 4 tablespoons butter; rub in 4
tablespoons flour; add Vz teaspoon salt, % teaspoon pepper; add the
tomato, and cook until it thickens.
No. 10—Tomato and Okra Soup
Take 1V2 pints of tomatoes pared and cut fine; 2 qts. water; 1 large
onion minced fine; 3 tablespoons rice; 1 green pepper with seeds re¬
moved and minced fine; 3 teaspoons salt; % teaspoon black pepper.
Mix all the ingredients; put into a soup pot, and cook gently for two
hours; add two tablespoons butter and serve.
No 11—Tomatoes Spanish Style
Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove
seeds, and cut in small pieces 3 bell peppers; boil till tender 4 onions;
add tomatoes and peppers to onions, and simmer 1 hour; season with
2 level teaspoons salt and % teaspoon black pepper; cool, and keep
on ice for several hours. Prepare two cups of stale bread crumbs; take
6 tablespoons of butter, lard or Wesson Snowdrift oil. Fill a baking
dish with alternate layers of tomatoes and bread crumbs; moisten
each layer with oil; cover top with bread crumbs, and bake in a slow
oven for 1 hour. If desired 3 tablespoons of sugar may be added to
the mixture while it is cooking the first time.
No. 12—Breaded Tomatoes
Scald and skin the desired number of tomatoes; remove hard ends
and cut into small pieces; stew in porcelain stew-pan till tender; add
salt, pepper, and sugar to taste, also one teaspoon butter to each pint
of pulp; thicken with coarse or fine bread crumbs, or thicken with a
little flour dissolved in cold water, or serve plain as desired.
N. 13—Tomato Catsup
Take 1 peck of thoroughly ripe tomatoes and cook slowly, without
water, until tender; rub through a colander; return to the fire and boil
until thick; stir almost constantly to keep from burning. Now add
1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper, xk
teacup of salt, Vz tablespoon Cayenne pepper. Boil again until
thick; pour at once into well-sterilized bottles, and seal or cork tight¬
ly; set in a dark, cool place.
14
HOW TO GROW THE TOMATO
No. 14—Tomato Goulash
Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut
into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 pint
of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 teaspoon pa¬
prika, 1 cup of water, and 1 cup of milk. Place the drippings in a
kettle; when smoking hot add the meat; when the meat is brown re¬
move from the kettle, and put in the onions and cabbage; then put
in the meat and the tomatoes; add the seasonings and the water;
cook very slowly until the meat is tender; then add the potatoes;
when they are done add the milk; boil up once and serve.
No. 15—Baked Tomatoes with Cheese
Select nice large tomatoes; peel with a sharp knife; make a cavity
in the end of each, and press a piece of cheese into each one—press
three or four small pieces into the sides of each tomato; press a bit
of butter into each; salt and pepper the tomatoes to taste, and at
the side of each one lay a piece of cheese the size of a walnut. Cover
with bread crumbs; bake in a moderate oven % hour if the tomatoes
are medium size and 1 hour if very large; baste them several times
with the liquid that forms. Little water is needed, as they will form
their own liquor. When done, brown them nicely on the top and
serve at once.
No. 16—Tomatoes as Olives or Vermont Olives
Take a bushel of green and half-ripe tomatoes (the plum or fig
tomatoes are preferable); wash clean; pack in big jar or tub; use
5 lbs. fine salt, % lb. whole mixed spices; weight down and cover with
clear cold water. In two weeks they are fit to use, and will keep
for months if kept under the pickle. They are used without further
fixing.
No. 17—Tomatoes with Cream Dressing
Take the required number of nice, smooth, ripe tomatoes; remove the
skins; make a hollow at each stem end; stand on ice until thoroughly
chilled. For the dressing allow to the yolks of three hard-boiled
eggs, one raw yolk, one tablespoon of melted butter, two tablespoons
vinegar, one gill of thick cream, one-half teaspoon of pepper. Mash
the boiled yolks until fine, then work them smooth with the raw yolk;
add the pepper and melted butter; salt to taste; then little by little
add the cream, working and mixing all the time; lastly stir in the
115 WAYS TO PREPARE IT FOR THE TABLE 15
vinegar; blend thoroughly. Drop a spoonful into the hollow of every
tomato, and serve in a crisp lettuce leaf.
No. 18—Puree of Tomatoes
Take one pint of canned or finely-chopped fresh tomatoes, one cup
of water, one teaspoon of chopped green peppers, two tablespoons
sugar, one teaspoon salt, two level tablespoons butter, the same of
flour; strain the tomatoes, and rub the pulp through a sieve; add the
water, pepper, sugar, and salt, and put over fire; rub the butter and
flour to a smooth paste, and stir it into the tomato stock as it heats;
boil five or ten minutes, and serve with bits of toasted bread (crou¬
tons).
No. 19—Tomato Sauce, No. 2
Use V2 can tomatoes, 1 tablespoon flour, 3 cloves, 2 tablespoons
butter, XA teaspoon black pepper, 1 bay leaf, 1 teaspoon chopped
parsley, Y2 teaspoon salt, 1 tablespoon chopped onion. Place 1 table¬
spoon of the butter in a saucepan; add the flour, and cook 5 minutes,
stirring constantly; then add the tomatoes, salt, pepper, bay leaf,
and cloves; cook until thick and smooth; add by little pieces the sec¬
ond spoonful of butter; cook slowly for 5 minutes longer; strain and
serve.
No. 20—Tomatoes with Eggs
Season two cupfuls stewed tomatoes with salt, butter, pepper, and
one onion sliced thinly; break six or more eggs into the cold tomatoes;
cover with bread crumbs; drop bits of butter freely over the top;
set in the oven and bake until the eggs are set; serve with boiled rice
or macaroni or hot, dry toast.
No. 21—Tomatoes Smothered with Beef Steak
Cut the beef steak in convenient pieces for serving; season with salt
and pepper; roll in bread crumbs; put at once into a hot frying-pan,
in which are two tablespoons of butter and drippings mixed; brown
quickly on both sides; pour over the steak two cups of boiling-hot,
well-seasoned tomatoes; cover and cook in a hot oven until thoroughly
done.
No. 22—Tomatoes Smothered with Pork Chops
Select nice pork chops, and proceed exactly the same as recom¬
mended for beef steak (No. 21).
16
HOW TO GROW THE TOMATO
No. 23—Tomato Fritters
Prepare enough nice, ripe tomatoes to make one quart when stewed;
cook with them one small onion, a few cloves, and two tablespoons
sugar; cook thoroughly; strain through a sieve; season to taste with
salt and pepper. To one-fourth cupful of butter, bubbling hot, add
one-half cupful of corn starch; to this add the tomatoes you have al¬
ready prepared with onion, cloves, and sugar, stirring them in grad¬
ually; cook about three minutes or until blended; then add one egg
slightly beaten. Put this in a shallow buttered tin, and when cool
cut into squares; roll in bread crumbs, egg, and then crumbs again,
and fry in deep fat; drain before serving.
No. 24—Tomatoes and Corn
Wash, peel, and stew the required amount of tomatoes until rather
thick; add salt and pepper to taste, a generous lump of butter, one
teaspoon sugar; split the grains and scrape the corn from six ears, or
aim to get just as much corn as tomatoes; cook until well done; serve
hot.
No. 25—Tomato and Rice Soup (Very fine)
Brown carefully in a sauce-pan one tablespoon butter and the same
of minced onions; when a golden brown add a quart of peeled and
chopped tomatoes; cook thoroughly; pass through a sieve to remove
the seeds and hard lumps. Add the tomatoes to two quarts of beef
stock; when boiling hard, add Vz cup of rice; cook until the rice is
soft; chop up very fine or run through a meat-chopper some of the
meat, and add to the soup; season to taste with salt and pepper.
No. 26—Tomato Conserve
To be used in soups, stews, and may be diluted for sauce.
Put in an earthen stew-pan as many sound, ripe tomatoes as de¬
sired; cook slowly until the skins come off easily; strain through a
hair sieve, pressing gently with a wooden spoon; throw away the
first water that passes through the sieve. Return to the stew-pan,
adding a dessertspoon of mixed spices to each pound of tomatoes; salt
to taste. Cook slowly until very thick; if to be kept only a short
time put in wide-mouthed bottles; stand the bottles in a kettle of
water like any other preserve; boil for 15 minutes; cool, cover, and set
in a cool, dark place. It may be put boiling-hot into sterilized glass
jars, and sealed the same as any fruit jar. In this way it will keep
indefinitely.
115 WAYS TO PREPARE IT FOR THE TABLE
17
No. 27—Stuffed Tomatoes, Italian Style
Take
6 nice ripe tomatoes,
2 ounces of bread crumbs moistened with vinegar,
1 ounce cheese, grated.
4 eggs and a small wisp of parsley.
Cut the stem end off the tomatoes; remove the core and seeds, and
fill with the following mixture: Add the bread crumbs, cheese, and
two of the eggs boiled hard and finely chopped, a dessertspoon of finely
chopped herbs (basil or savory); pepper and salt to taste; mix well
with the other two eggs well beaten; fill the tomatoes with the mix¬
ture; cover the top of each tomato with bread crumbs mixed with fine¬
ly-chopped parsley; put a small piece of butter on each, and put on a
greased baking pan; cook in a slow oven for 20 or 30 minutes.
No. 28—Panned Tomatoes
Put into a pan with two ounces of butter six firm but well-ripened
tomatoes that have been cut into halves; cook slowly on top of the
stove for 15 minutes; brown quickly in a hot oven. Remove the
tomatoes to a hot platter, and make a sauce by adding to the browned
butter two tablespoons flour, rubbing until smooth; add one pint of
rich milk; stir until it boils; season with salt and pepper, and pour
over the tomatoes; garnish with parsley and bits of toast.
The above is greatly relished with roast meats.
No. 29—Scallop of Tomatoes and Potatoes
Peel and chop one-half pint of tomatoes; season to taste with salt,
pepper, and onion juice. Prepare the same amount of potatoes and
in the same way; mix thoroughly. Butter a baking dish, and sprinkle
with bread crumbs, and put in half the tomatoes; then a layer of soft
crackers or bread crumbs that have been well buttered; cover with
two heaping teaspoons of grated American cheese; then the other
layer of tomatoes; cover with buttered crumbs; place in a hot oven,
and bake 25 minutes; serve at once.
No. 30—Fried Green Tomatoes
Cut both stem and blossom end from large, green tomatoes; cut in
thin slices; roll in flour, and fry in hot butter. Sprinkle with salt,
pepper, and a little sugar; cook until brown. A little onion may be
fried with them if desired.
18
HOW TO GROW THE TOMATO
No. 31-r-Creamed Tomatoes
Cut in thick slices as many thoroughly ripe tomatoes as desired;
fry until tender in hot butter, and then set on a hot platter in the
open oven. Stir a tablespoon of flour into the butter in the pan until
well blended. Let it cook until creamy; then stir in a cup of very rich
milk, in which a pinch of soda has been dissolved. Stir and cook to a
smooth sauce; season with salt and pepper to taste, also a little curry
powder if you wish; pour over the tomatoes and serve.
No. 32—Curried Tomatoes
Put in the frying pan a heaping tablespoon of butter and half an
onion minced; cook two or three minutes; then stir in a scant teaspoon
of curry powder; cut the tomatoes in slices and fry brown in the
seasoned butter; sprinkle with salt, and serve at once on a hot platter.
No. 33—Green Tomato Jam
Take 4 lbs. of green tomatoes, 4 lbs. of loaf sugar, 1 cup water,
and 2 ounces of preserved ginger. Wash tomatoes and cut in pieces;
add remaining ingredients and cook until clear, which will require
about two hours. Strain through a coarse strainer to remove the
seeds. Pour boiling-hot into sterilized jars, and seal.
No. 34—Green Tomato Soup
Take 4 green tomatoes just beginning to ripen, one large onion;
slice all together; cover with salted water, and cook until done. Add
one cup of milk and two cups sweet cream. Serve at once with
crackers, croutons, or bread sticks.
No. 35—Tomatoes Stuffed with Corn (Delicious)
Remove the top and scoop out the centers of smooth, well-ripened
tomatoes; cut some tender corn from the cob; put through the fine
knife of a meat-grinder; season with pepper, salt, and a little sugar.
Fill the cavities of the tomatoes, and pour a teaspoon of melted but¬
ter on top of each tomato; bake in a hot oven untU soft, which will
require from 15 to 20 minutes.
No. 36—Tomato Soup Without Meat Stock
Tabe—
2 potatoes,
2 onions,
2 cups chopped cabbage,
2 cups canned or fresh tomatoes chopped.
115 WAYS TO PREPARE IT FOR THE TABLE
19
Put on the fire in a granite or porcelain kettle with plenty of cold
water; season with salt, pepper, and butter; serve with crackers or
croutons.
No. 37—Tomato Jam (Very rich)
Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of
sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut fine),
2 teaspoons cinamon, the same of ground cloves, and a touch of
Cayenne pepper. Boil until it gets thick like jam; pour into glasses
or crocks, and seal with paraffin. This is delicious served as a relish
with hash or cold meat.
No. 38—Tomato Chilli Sauce, No. 1
Take % peck of green tomatoes, half as much each of onions, and
hot, green peppers; peel the tomatoes and onions, and chop .fine. Cut
the peppers, removing the inner white skin, and chop, leaving in the
seeds; add one cup of salt, two cups of sugar, and one quart of
vinegar. Boil the mixture for about three hours, or until it thickens
a little; pour into well-sterilized bottles, and seal hot.
No. 39—Tomato Cold Relish
Take—
1 peck of ripe tomatoes that have stood chopped over night,
4 hot green peppers, seeded and chopped,
2 cups of chopped celery,
5 ounces of white mustard seed,
5 large onions chopped fine,
% cup of salt,
4 cups brown sugar,
5 cups vinegar.
Stir the ingredients together, pack cold in glass jars, cover with
the liquor, drop Y2 dozen cloves on top, and seal. Set in a dark, cool
place.
No. 40—French Pickled Tomatoes
Take—
1 peck of green tomatoes, sliced,
6 large onions,
% cup of salt sprinkled on mixture.
Let this stand over night; drain thoroughly in a colander; add
two quarts of water, one of vinegar; boil 15 minutes. Take out and
drain; add 4 quarts of vinegar, 2 pounds of sugar, and % pound
white mustard seed. Tie in a muslin bag one tablespoon each of all
20
HOW TO GROW THE TOMATO
kinds of spice, and add to the mixture; stir thoroughly, and boil until
tender; put in stone jars; cover tightly, and set in a cool, dry dark
place.
No. 41—Tomato Ketchup
Take—
2 quarts of tomatoes, sliced,
2 onions, sliced. Cook together and rub through a sieve.
Add the following ingredients:
2 cups vinegar,
2 cups sugar,
1 tablespoon mustard,
1 tablespoon of cloves,
1 tablespoon cinnamon,
1 tablespoon salt,
1 tablespoon pepper.
Cook one hour, bottle, and seal.
No. 42—Tomato Jelly
Take—
Vz can of tomatoes,
Vz teaspoon thyme,
1 teaspoon salt,
1 teaspoon sugar,
1 bay leaf,
1 small onion,
3 cloves,
box of gelatine soaked in % cup of water.
Boil all together till the tomatoes are soft; then add the gelatine,
and stir until it is dissolved; strain and pour into a mold.
No. 43—Tomato, Cabbage, and Onion Pickles
Use—
1 gallon of green tomatoes,
1 medium-sized head of cabbage, chopped fine,
12 medium-sized onions, sliced,
1 quart of vinegar,
1 cup sugar,
1 teaspoon mixed spices.
Cook the cabbage, onions, and tomatoes separately until done; drain
each one well; put them all together; add the sugar, vinegar, and
spices; boil ten minutes; pour into sterilized glass jars, and seal.
115 WAYS TO PREPARE IT FOR THE TABLE 21
No. 44—Tomato Catsup, No. 1
Take—
V2 bushel of ripe tomatoes, pared,
1 quart vinegar,
% pint salt,
1 tablespoon cloves,
1 tablespoon ginger,
1 tablespoon cinnamon,
2 tablespoons mustard,
2 tablespoons black pepper,
2 tablespoons allspice,
V2 teaspoon Cayenne pepper.
Cook the tomatoes until very soft; press through a fine sieve to
remove the seed; return to the kettle, and cook as thick as you desire
the catsup. Now add all the other ingredients; cook 10 or 15 minutes
longer; pour into sterilized bottles and cork tightly. No further seal¬
ing is necessary; it will keep for years.
No. 45—Tomato Catsup Uncooked, No. 2
Take—
1 peck of ripe tomatoes, peeled and chopped,
4 bunches of celery, chopped fine,
1 large cupful chopped onion,
cup salt,
cup sugar,
2 tablespoons mustard seed,
2 tablespoons ground cinnamon,
1 teaspoon ground allspice,
2 large red peppers,
y2 teaspoon Cayenne.
Put the chopped tomatoes in a bag and let drain 24 hours; add the
celery and the onion; mix thoroughly; add the salt; add all the other
ingredients; mix very thoroughly; cover with good strong vinegar;
put in glass jars and seal.
No. 46—Egg Tomatoes in Sweet Pickle
Take 7 pounds of egg or cherry tomatoes, scalded and peeled; cover
them with vinegar much diluted with water, and let stand 12 hours.
Put V2 cup of weak vinegar in the preserving kettle, and add part of
the tomatoes; add sugar, spice, ginger, cinnamon, cloves, mace, nut¬
meg, etc., to taste. Add more of the tomatoes, more sugar and
spices; continue these layers until all the tomatoes and 5 pounds of
sugar have been used up. Cook very gently, stirring just enough to
keep from scorching; do not break the tomatoes; cook until clear and
22
HOW TO GROW THE TOMATO
transparent; remove carefully, and boil down the syrup until thick;
strain it and add the tomatoes; boil up once, and pour into well
sterilized pint jars, and seal.
No. 47—Tomato Marmalade
Use—
4 quarts of ripe tomatoes, peeled and sliced,
6 lemons, cut in halves lengthwise and sliced very thin,
1 cup of seeded raisins.
Put all in a preserving kettle in layers, alternating with 4 pounds
of granulated sugar. Cook one hour on the front of stove. Then set
where it will boil very slowly until it is the consistency of marma¬
lade. No one article should be recognizable. Put up while hot, as
jelly. This recipe makes about 2% quarts. The small yellow, pear,
egg, and cherry tomatoes are especially fine put up in this way.
No. 48—Tomato Mock Orange Marmalade (Delicious)
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, sliced thinly. Cover all with
an equal quantity of sugar, and let stand over night. In the morn¬
ing pour off the syrup, and cook down about half; add the tomatoes
and oranges, and cook until the orange skins are transparent; seal
in jelly glasses.
No. 49—Green Tomato Mince Meat
Take—
1 peck of green tomatoes put through a meat-chopper,
5 pounds sugar,
3 pounds raisins, seeded,
1 teaspoon cinnamon,
1 teaspoon cloves,
1 teaspoon allspice,
1 teaspoon nutmeg, grated,
% teaspoon salt,
% teaspoon black pepper.
After grinding the tomatoes, press the water out, after which
add enough boiling water to cover, and boil two hours. Add all
the1 other ingredients, mixing thoroughly. Boil % hour longer,
pour into jars, and seal with paraffin.
115 WAYS TO PREPARE IT FOR THE TABLE
23
No. 50—Tomato Relish, English Style
Use—
5 quarts peeled and cut tomatoes,
5 quarts cabbage, finely shredded,
5 quarts small cucumbers, shredded,
5 large cucumbers, shredded,
12 large onions, sliced,
24 small red peppers.
Salt, and let stand over night; drain in the morning, and scald
in weak vinegar.
Dressing for Relish
1 .gallon moderately sour vinegar,
5 cups brown sugar,
IY2 cups flour,
1 pint of made mustard,
1 ounce yellow tumeric.
Mix all and boil until thick; add to the above ingredients, heat
boiling-hot, and seal in glass jars or bottles.
No. 51—Tomato and Mustard Pickles
Take—
1 quart of green tomatoes, cut into small pieces,
1 quart of small cucumbers* cut in chunks,
1 quart of small button onions,
4 green peppers, cut fine,
1 red pepper, cut very fine,
1 cup of flour,
6 tablespoons ground mustard,
1 tablespoon tumeric, with enough vinegar to make a paste,
1 cup sugar, and sufficient vinegar to make 2 quarts in all.
Put flour, mustard, tumeric, sugar and vinegar on back of stove
and cook until thick. For the cucumbers, onions, tomatoes, and pep¬
pers make a brine of 4 quarts of water and 1 pint of salt; let stand in
this 24 hours, place on stove, let come to a boil, pour in a colander
and drain. Add the vegetables to the mustard mixture, and cook
until it is well heated through. Seal in glass jars.
No. 52—Green Tomato Sweet Pickles (Delicious)
Take—
7 pounds green tomatoes,
4 pounds sugar,
3 quarts vinegar,
1 pound of seeded raisins,
Cinnamon, spice, ginger, and cloves to taste.
24
HOW TO GROW THE TOMATO
Cut the tomatoes in % inch slices, and soak for 24 hours in a
water bucket of cold water, in which is of a pint of lime; then
soak in cold water for two hours or until there is no taste of the
lime. Drain thoroughly, add to the vinegar and spices, boil in the
syrup two hours, seal in well sterilized glass jars.
No. 53—Tomato Chopper Pickles
Use—
% gallon chopped green tomatoes,
Vz gallon shredded cabbage,
1 quart tender beans, sliced,
5 green peppers, chopped fine,
2 bunches of celery, chopped fine,
2 teaspoons ground cinnamon,
2 tablespoons spice,
2 tablespoons cloves,
2 teaspoons white mustard seed,
1 tablespoon salt,
2 tablespoons grated horse radish,
1 tablespoon mace,
2 tablespoons ginger.
Mix all together, and boil 20 minutes; seal in glaa? jars.
No. 54—Tomato Salad
Select medium sized tomatoes, one for each person to be served;
wash, and dry carefully, cut off the stem end of each, and remove
the pulp with care; cut the pulp and one whole tomato in small
pieces (do not chop), cut one onion in dic^, and a small stalk of
celery in small pieces. Mix the onion, tomatoes, and celery together
lightly but thoroughly; stuff the tomatoes with the mixture, and
serve on crisp lettuce leaves with a generous spoonful of mayonnaise
dressing heaped on each tomato. This is a delicious salad, and very
appetizing in appearance.
No. 55—Tomato Omelet
Beat 4 eggs very lightly, and add % cup of flour mixed smooth with
a little milk, pepper, and salt to taste, add one cup of finely-chopped
tomatoes, either fresh or canned; pour into a hot buttered pan,
and fry slowly. When done serve at once on a hot dish.
115 WAYS TO PREPARE IT FOR THE TABLE
25
No. 56—Tomatoes on Toast
To a cup of stewed tomatoes that have been well seasoned with
butter, pepper, salt, and a little sugar, add the same quantity of
chopped ham, one beaten egg, and a little gravy; boil and spread
a generous spoonful on each slice of well browned toast; serve hot.
No. 57—Tomato and Cheese Patties
Moisten a quart of stale bread crumbs with a cupful of stewed
tomatoes; add two eggs, one large cupful of grated cheese, a medium-
sized onion, minced fine, and a piece of butter the size of a walnut;
season with salt and pepper; knead thoroughly; add fine bread
crumbs until of the right consistency; mould into patties. Dip in
beaten egg, then in crumbs, and fry in hot butter until brown;
serve hot.
No. 58—Tomato Catsup, No. 2
Boil V2 bushel of ripe tomatoes until they are soft, press through
a sieve, and to the juice add one pint of salt, one ounce of Cayenne
pepper, and a little garlic; mix, and boil until reduced one-half;
bottle and seal hot.
No. 59—Tomato Salad, No. 2
Use—
3 large tomatoes, cut into small pieces,
1 cucumber, diced,
1 onion, diced,
Make a dressing of:
2 tablespoons olive oil,
1 tablespoon strong vinegar,
1 scant teaspoon salt.
Mix the dressing and pour over the salad just before serving.
No. 60—Tomato Jelly Salad
Boil two cups of tomatoes; add a teaspoon of brown sugar, a tea¬
spoon of vinegar, and season to taste; strain; add a teaspoon of
gelatin dissolved in a quarter of a cup of cold water, and turn into
small moulds; serve on lettuce leaves with a boiled dressing.
No. 61—Tomato Novelty Salad
Take equal parts of ripe tomatoes, sour apples, and celery; cut
all into thin shreds ;mix thoroughly, and serve with French dressing.
26
HOW TO GROW THE TOMATO
No. 62—Tomato Butter
Use—
10 pounds of ripe tomatoes, skinned,
4 pounds granulated sugar,
3 pounds sour apples, sliced fine,
1 quart vinegar,
1 ounce stick cinnamon,
Vz ounce ginger,
*4 ounce mace,
% ounce whole cloves.
Put spice in a thin ba,g; put all the ingredients together, and
boil until quite thick, stirring frequently to keep from burning.
No. 63—Savory Tomatoes and Rice
Use—
6 large tomatoes, peeled and sliced,
2 large sweet peppers, chopped fine,
1 cup cooked rice,
4 tablespoons butter,
Salt and pepper to taste.
Butter a baking dish; put in a layer of tomatoes; sprinkle with
sugar, and cover with rice and peppers. Alternate the layers
until dish is full, having the tomato on top. Dot with the butter;
bake (covered) three-fourths of an hour; uncover and bake for
quarter of an hour longer, serve hot.
No. 64—Tomato, Fig, and Nut Salad
Take—
2 tablespoons blanched peanuts,
2 tablespoons hickory-nut meats,
2 tablespoons pecan meats,
1 cup chopped figs,
2 tablespoons of minced celery.
Chop the nuts very fine; mix in the chopped figs and celery.
Remove the stem end of ripe tomatoes, scoop out the centers, drain
the pulp, and mix with the nuts; toss all together until well mixed;
cover with a cup of mayonnaise dressing. Fill the tomatoes with
this mixture; serve on white, crisp cabbage leaves taken from the
interior of a head; place the tomatoes in the center of leaves,
and garnish with whatever filling is left.
No. 65—Tomato Puree
Use—
2 medium-sized potatoes,
115 WAYS TO PREPARE IT FOR THE TABLE 27
1 can, or its equivalent of fresh tomatoes,
2 tablespoons of butter (heaped) or a cup of left-over gravy,
or two cups of chickeen or beef stock.
Thicken with a tablespoon of flour mixed smooth with cold water;
mix all together; season with salt and pepper to taste; cook one-
half hour; serve hot with sippets of toasted bread.
No. 66—Tomatoes Stuffed with Ham
Scoop out the center of large, firm tomatoes; mix the pulp with
some finely-chopped boiled ham that has been seasoned with prepar¬
ed mustard; add to this mixture one onion, chopped very fine, some
chopped parsley and bread crumbs; put back in shells and bake
until tender; serve at once.
No. 67—Tomato and Egg on Toast
Fry a few pieces of bacon; remove from fat; dip into flour thick
slices of tomatoes that have been seasoned with salt and pepper,
and fry in same fat. Have hot buttered toast ready; place slices
of tomatoes on each, with a fried egg on top of each slice of tomato.
Arrange the slices of bacon around the sides of the dish.
No. 68—Tomatos Broiled
Cut firm, well-ripened tomatoes into slices; season, and dip in
fine bread crumbs; broil over hot fire; put on a hot platter, and pour
over them one cup of white sauce. It may be served on toast
if desired.
No. 69—Tomatoes and Bacon
Toast rounds of bread; sprinkle generously with grated cheese;
put a slice of tomato on each round, and two slices of bacon on
top of the tomato; bake in quick oven until bacon is crisp.
No. 70—Tomato Salad with Cream
Peel and slice into a salad bowl, tomatoes in rather thick slices;
sprinkle with salt, pepper, and a little sugar if desired; chill, and
just before serving put over them a generous amount of whipped
cream, and sprinkle with chopped olives; serve at once.
28
HOW TO GROW THE TOMATO
No. 71—Tomato Timbales
Boil two cups of canned or stewed tomatoes and one finely-minced
onion for five minutes; thicken with a tablespoon of dissolved flour;
cool; add three beaten eggs, and fill small buttered moulds; set in
a pan of hot water and bake until firm like custard.
No. 72—Tomato Sauce (Mexican Style)
Take—
i ;>mon
1 red pepper,
XA teaspoon celery salt,
2 cups tomato juice, with pulp,
1 green pepper,
1 tablespoon butter,
1 tablespoon Worcestershire sauce.
Chop onion: cook for 5 minutes in butter; add peppers, finely chopped
then add the tomatoes and seasoning. Simmer for 15 minutes; then
put in thin slices of whatever meat you wish.
No. 73—Tomato With Crab Meat
Use—
1 can of crab meat,
1 cup bread crumbs,
1 cup of tomatoes (stewed),
1 lemon (grated),
1 glass of sherry.
Mix meat with bread crumbs; add all the other ingredients; turn
into a dish, and bake from 15 to 20 minutes.
No. 74—Tomato Sauce with Spaghetti
Use—
1 can tomatoes, or its equivalent in fresh ones stewed.
V2 cup water,
V2 teaspoon salt,
1 pinch of black pepper,
1 tablespoon butter,
1 tablespoon flour,
1 tablespoon sugar,
5 tablespoons cheese (chopped fine).
Cook all together for a few minutes. Boil % package of spaghetti,
115 WAYS TO PREPARE IT FOR THE TABLE 29
having water boiling and well salted when it is put in; cook until
tender; drain off the water, and pour tomato sauce over the top.
No. 75—Tomato Bisque
Use—
2 cups of tomatoes (boiled 5 minutes),
1 tablespoon butter,
2 tablespoons flour (dissolved in milk),
% onion, minced fine.
Mix all together and let boil for five minutes; strain and jeturn
to the fire; add 3 cups milk, yz cup of cream, *4 teaspoon soda, and
boil one minute; serve at once.
No. 76—Tomato Soup (St. James' Style)
Boil 20 minutes 4 cups of tomatoes with one cup of water; strain;
add % cup of cracker dust or fine bread crumbs, a teaspoon of
lemon juice, a stalk of celery, salt and pepper to taste; just before
serving add to each cup a teaspoon of lemon juice, a thin slice of
orange, and a tablespoon of whipped cream.
No. 77—Tomato Hash
Use—
IV2 cups bread crumbs,
2 cups tomatoes,
1 cup chopped meat of any kind,
1 tablespoons butter,
1 onion, chopped,
Vz cup tender corn, either fresh or canned,
1 tablespoon meat gravy.
Mix thoroughly; fry or bake until brown.
No. 78—Tomato, Sausage and Spaghetti
Take—
1 quart rich tomato soup,
cup hot water,
% pound spaghetti,
1 pound sausage.
If the sausages are in cases, nick them thoroughly; place in a
frying pan; cover with boiling water, simmer until done and well
browned (about an hour). Break the spaghetti in small pieces,
and cook in salted water until done; drain; rinse in cold water;
drain again; confine the sausage and spaghetti in the frymg-pan;
30
HOW TO GROW THE TOMATO
add the soup diluted with hot water, and let it stand until boiling-
hot; seirve at once.
No. 79—Tomato Aspic with Tongue
Take—
4 cups fresh or canned tomato juice,
1 cooked tongue,
Vz teaspoon beef extract,
1 small onion,
IV2 teaspoons salt,
6 cloves,
3 tablespoons gelatine,
Pepper to taste.
Simmer together the tomatoes, salt, pepper, onion, and cloves for
20 minutes; add the beef extract and gelatine, which should have
been soaked in cold water until soft; wet a mould with cold water,
pour in a thin layer of the tomato aspic, and when it is almost set,
put in the tongue, which may be whole if nicely trimmed or sliced
as desired; add the remaining aspic if the whole tongue is used, or
arrange in layers if sliced; continue until all the aspic is used;
when firm serve.
No. 80—Tomato and Sardine Salad (Individual)
1 medium-sized tomato,
1 teaspoon chopped sweet pepper or pimento,
U, teaspoon sugar,
3 sardines,
2 olives,
Vz teaspoon chopped onion,
2 teaspoons chopped celery or cabbage,
2 teaspoons mayonnaise,
1 teaspoon shredded lettuce,
Y2 teaspoon minced parsley.
Cover with mayonnaise (additional); peel the tomato; cut off the
top and scoop out the center; mix with one of the olives chopped,
the onion, sugar, pepper, celery, and mayonnaise; refill the tomato,
and set in a nest of shredded lettuce. Place a spoonful of mayon¬
naise on top, and sprinkle with the minced parsley; surmount with
the other olive, and lean three sardines against the tomato to give a
tent-like appearance.
115 WAYS TO PREPARE IT FOR THE TABLE 31
No. 81—Tomatoes with Puff Balls
Use—
6 small puff-ball mushrooms,
6 tomatoes,
2 tablespoons butter,
Y& teaspoon paprika,
Yz teaspoon salt,
3 cups water.
Cut the tomatoes fine, and stew in water 20 minutes; rub through
a puree-sieve. Add the puff-balls diced, the salt, and the paprika,
and simmer for 10 minutes. Add the butter, and serve very hot.
The puff-balls should be about the size of medium potatoes. All va¬
rieties are wholesome and delicious if eaten when the flesh is as
white as curd.
No. 82—Tomatoes Stuffed with Shrimps
Take—
6 medium-sized tomatoes,
1 can shrimps, halved,
Yz teaspoon minced onion,
2 slices bread, crummed,
Yz teaspoon minced parsley,
Yz teaspoon green pepper, minced,
Yz teaspoon salt,
2 tablespoons butter,
A few grains of paprika.
Add a few more dry, buttered bread-crumbs; cut off the tops of
the tomatoes; scoop out the centers; add the other ingredients ex¬
cept the shrimps. Heat the butter boiling-hot; fry the shrimps;
then add to the tomatoes; fill the tomatoes with the mixture; dust the
tops with the buttered crumbs, and bake 20 minutes in a moderate
oven.
No. 83—Tomato Surprise
Use—
1 large can tomatoes,
1 tablespoon butter,
1 tablespoon flour,
2 hard-boiled eggs,
1 Yz tablespoons sugar,
1 teaspoon salt,
Ys teaspoon pepper,
Melt the Tmtter and flour, and stir till dark-brown; turn in the
tomatoes, sugar, salt, and pepper; cook till thick (about 30 minutes).
Just before serving slice the hard-boiled egg over the top.
32
HOW TO GROW THE TOMATO
No. 84—Tomato Hors D'Oluvres
Remove skins from very small, uniform-sized tomatoes; scoop out
centers and fill with Roquefort cheese which has been beaten smooth
with a little cream; place on round slices of bread which have been
toasted and buttered or fried in deep fat; cover tops of tomatoes
with caviar; thrust a sprig of cress in the top of each one; arrange
on salad plates covered with small paper doilies; garnish further
with cress if desired.
No. 85—Tomato and Cucumber Salad
Select firm, ripe tomatoes; cucumbers to make the same number
of slices; half the amount of onions; slice and arrange artistically on
crisp lettuce leaves; sprinkle minced green sweet peppers over all;
chill; when ready to serve pass French or mayonnaise dressing.
No. 86—Tomato and Okra Soup
Use—
iy2 pints of tomatoes pared and cut fine,
2 quarts water,
1 pint sliced okra,
3 tablespoons rice,
3 tablespoons minced onion,
1 green pepper chopped fine (seeds removed),
3 tablespoons salt,
% teaspoon pepper,
3 tablespoons green corn.
Put all the ingredients into the soup pot, and cook gently for two
hours; then add two tablespoons butter or sweet drippings, and serve.
The bones from roast meat or broiled meat adds to its flavor.
No. 87—Deviled Tomatoes
Take—
4 large, firm tomatoes cut into thick slices,
1 tablespoon vinegar,
1 tablespoon mushroom ketchup,
1 scant tablespoon sugar,
Vz teaspoon salt,
% teaspoon dry mustard,
% teaspoon onion juice,
1 bay leaf,
V& teaspoon paprika.
Mix all the above ingredients; put two tablespoons cotton cooking
oil, butter, or lard into a frying-pan, add mixture of seasoning, and
115 WAYS TO PREPARE IT FOR THE TABLE 33
when hot put in the tomatoes, and cook until tender; serve hot.
No. 88—Tomatoes Baked with Eggs
Select firm, ripe tomatoes; peel; cut off the stem end; scoop out the
center sufficiently to hold a broken egg—do not break the yolk; sea¬
son with butter, pepper, and salt; cover with buttered bread-crumbs,
and bake in a moderate oven until tomatoes are tender. Serve on
rounds of buttered toast with cream sauce.
No. 89—Tomatoes with Noodles (Very rich)
Take 3 pounds of fresh tomatoes (or 1-quart can); peel, season,
and cook the same as for tomato sauce.
Noodles. Break two eggs in a bowl; beat, adding a pinch of salt;
then work in flour with the hands until the dough is very stiff; turn
on board, and work until dough is smooth and shining. Pinch off a
piece the size of a hen's egg, and roll out as thin as paper; cut into
very narrow strips with a sharp knife; roll or drop them in as you
wish; boil in the tomato sauce until done. If the sauce does not con¬
tain sufficient butter add another tablespoon. Cook slowly until done;
serve hot. To many tastes the noodles are superior to macaroni or
spaghetti.
No. 90—Tomato Omelet
Take—
6 eggs well whipped,
2 tablespoons flour, mixed until smooth with a little milk,
pepper and salt to taste,
4 tomatoes peeled and chopped very fine.
Stir all together, and fry in butter; serve hot.
No. 91—Tomato Hungarian Stew (Very rich)
Use—
2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings,
until the meat begins to turn brown.
Put a layer of the meat in the kettle; cover with a layer of the
thinly-sliced onion; continue this way, alternating the layers of meat
and onion until all the meat has been used; cover with cold water, and
gradually bring to the boiling point. Turn in two cups or its equiva¬
lent of canned or fresh tomatoes, but do not stir; simmer for two
hours, tightly covered; then add some potatoes cut into thick slices
or chunks; salt and pepper to taste; cook until meat is tender, and
serve hot.
34
HOW TO GROW THE TOMATO
No. 92—Tomato Souffle
Stew down to one pint 3 cups of tomatoes; rub through a sieve;
sweeten to taste, and add the beaten yolks of 6 eggs and stiffly-
whipped whites; bake in a hot oven until set; serve as soon as done.
No. 93—Tomato Higdom
Take—
1 bushel of green tomatoes chopped fine,
1 cup mustard,
3 pounds sugar,
12 red peppers chopped fine,
% cup celery seed,
IV2 cups salt.
Mix the salt with the chopped tomatoes; let stand over night;
press hard and drain off all the juice possible. Mix all the other in¬
gredients thoroughly; pack in jars, and cover with boiling-hot vine¬
gar.
No. 94—Tomato Chowder (Extra fine)
Use—
1 peck green tomatoes,
12 sweet peppers,
2 green hot peppers,
2 ripe hot peppers,
1 quart salt,
12 onions,
2. quarts vinegar,
IV2 pints sugar,
1 teaspoon ground cinnamon,
1 teaspoon celery seed, ground,
1 teaspoon ground mustard,
1 teaspoon ground allspice,
1 teaspoon cloves, ground,
% pint grated horse radish.
Sprinkle the salt over the chopped tomatoes, peppers, and onions;
mix and let stand over night; press out and drain off the water next
morning. Mix all the other ingredients thoroughly, and boil for 15
minutes; pack in glass or stone jars; cover with hot vinegar, and seal.
No. 95—Tomatoes Riced
Take—
1 cup rice,
1 can tomatoes,
115 WAYS TO PREPARE IT FOR THE TABLE
35
2 cups sour stock or water,
1 tablespoon butter,
Salt and pepper to taste.
Melt the butter in stew kettle; turn in the rice and cook five min¬
utes, stirring all the time; now add the stock, tomatoes and season¬
ing; boil one-half hour; turn into a baking dish, and bake 25 minutes
in a moderate oven; serve hot.
No. 96—Tomato Pot Roast
Put roast into a suitable pan; pour over it one cup of boiling water;
let remain on the stove until it Begins to boil; pour over this a large
can of well-seasoned tomatoes; bake in a medium oven until done,
which will require about three hours.
No. 97—Tomatoes a la Indian
Cut rounds of bread and saute in butter until brown on both sides;
•cut ripe, firm tomatoes in thick slices, two for each person; cut into
strips a good-sized green tomato; dip in boiling water; drop in ice
water. Wipe the tomatoes and fry in hot butter; lay a slice of each
on each slice of bread; season well, and sprinkle with pepper and
•cover with another slice of tomato; garnish with the yelks of hard-
l)oiled eggs; put through a ricer with a little parsley.
No. 98—Ripe Tomato Chutney
Use—
10 ripe tomatoes, peeled and chopped fine,
6 large green apples, peeled, cored, and chopped fine,
% pound of raisins, seeded and chopped,
2 red peppers, cored and chopped very fine,
3 onions, medium-sized, chopped fine,
1 pound brown sugar,
3 pints vinegar,
y2 cup salt,
2 tablespoons mustard seed.
Place all but the vinegar in an open-mouthed jar; scald the vine¬
gar; when cool pour over the mixture—the vinegar must, just cover
the mixture—if it does not, scald more and add to it. Stir every day
for ten days; then set aside in a cool place until needed for use.
No. 99—Superior Tomato Pickle
Take—
3 quarts green tomatoes, chopped,
1 quart ripe tomatoes, chopped,
3 small bunches of celery, chopped very fine,
36
HOW TO GROW THE TOMATO
6 medium-sized onions, chopped,
4 green peppers, chopped,
4 red peppers, chopped,
1 quart small green cucumbers, chopped,
1 large ripe cucumber, chopped,
1 pound cabbage, chopped,
1-3 cup salt,
4 cups brown sugar,
7 cups vinegar,
1 teaspoon mustard,
1 teaspoon black pepper,
1 tablespoon cinnamon,
1 teaspoon ground cloves.
Chop vegetables; sprinkle with salt, and let stand over nighty
press out the water, and drain in the morning. Mix all the other
ingredients; mix thoroughly; pack in small jars; cover with vinegar,
and seal. It spoils rather quickly after opening.
No. 100—Tomato Sauce (Commercial style)
Use bushel of ripe tomatoes, washed and mashed to a pulp; put
in a porcelain-lined kettle with 2 tablespoons salt; boil until tender;
cool, and mash through a sieve. Take V2 gallon of the thin juice;
add 2 pounds of sugar, one tablespoon each of whole cloves and
black pepper, six blades of mace, a short stick of cinnamon, and a
root or two of ginger. Let this boil until well flavored with the other
spices; then strain, mix with the other juice, and boil until thick;
add 1 quart of apple vinegar; boil 15 minutes; bottle and seal. Or¬
dinary fruit jars may be used. Keep in a cool, dark place. It can
be used immediately, but improves with age.
No. 101—Green Tomato Preserves (Delicious)
Use—
1 peck green tomatoes,
7 pounds sugar,
6 lemons, sliced and seeded.
Place in preserving kettle; heat slowly without water; allow to
simmer all day, taking care not to let it scorch; when it becomes
thick and dark in color add the lemons; put hot into jars, and seal.
This is truly delicious; try it.
No. 102—Tomato Mince Meat, No. 2
Slice up the desired quantity of tomatoes; sprinkle with salt; put in
a bag; hang up and allow to drain over night; in the morning take
115 WAYS TO PREPARE IT FOR THE TABLE 37
equal weights of tomatoes and sugar, and cook until the tomatoes
are thoroughly done; to 7 pounds of the mixture of tomatoes and
sugar add 3 pounds of seedless raisins, and mace and cinnamon to
taste; cook a short time after, adding the seasoning, and put into
jars. It will keep without being sealed. It makes delicious pies,
more relished by some than ordinary mince-meat.
No. 103—Tomato Mince Meat, No. 3
Take—
1 peck green tomatoes, chopped fine,
4 pounds brown sugar,
1 pound chopped citron,
1 pound raisins,
1 pound currants,
2 cups chopped suet,
1 teaspoon salt,
2 teaspoons cinnamon,
1 teaspoon cloves,
1 cup vinegar.
Cover the tomatoes with cold water; scald and drain three times
(scalding each time % hour); mix all together; cook until tender;
seal in glass jars, and set in a cool, dark place.
No. 104—Tomato Fritters, No. 1
Rub a pint of tomatoes through a sieve; thicken with 2 tablespoons
of corn starch, and add seasoning. Remove from the fire, and add
one egg yolk; pour into a shallow pan to cool, then cut into rounds;
roll in egg-white and bread crumbs, and fry a golden brown in
deep fat.
No. 105—Tomato Fritters, No. 2
Beat well 1 cup of flour, % teaspoon salt, a level teaspoon baking
powder, a teaspoon melted butter, 2 egg yolks, and Yz cup of milk,
Add the beaten whites of eggs and 3 tablespoons of tomato pulp.
Fry in deep fat and roll in sugar.
No. 106—Tomato Fluff
Cook one cup of sugar, one cup of strained tomato juice, and the
juice of half a lemon to a thick syrup; pour the mixture slowly over
the stiffly-beaten white of 1 egg; serve at once or chill as desired.
38
HOW TO GROW THE TOMATO
No. 107—Green Tomato Cream (Delicious)
Wash and slice four medium-sized green tomatoes; slice thin one
sour apple, and add one onion chopped fine. Put two tablespoons of
fat in frying-pan and place over fire. When hot scatter in onion and
apple, and let fry 5 minutes; then lay on slices of tomatoes that have
been sprinkled on either side with flour, salt, and pepper; when brown
on both sides pour over two cups of hot sweet milk, and let simmer 5
minutes; serve hot.
No. 108—Green Tomato Pie, No. 1
Peel the tomatoes, and with a sharp knife slice very thin; proceed
as for apple pie; add one cup sugar into which a teaspoon more or
less of flour has been added, according to the juiciness of the toma¬
toes; dot all over sparingly with lemon; cover with top crust; brush
with beaten egg or milk; bind edges with muslin, and bake 40 or 45
minutes. This pie is more savory the day after it is baked.
No. 109—Green Tomato Pie, No. 2 (Very rich)
Slice the tomatoes very thin; sprinkle with lemon juice rather
generously; sweeten with brown sugar; dot a tablespoon of butter
evenly over the pie; cut some preserved ginger in little bits, and scat¬
ter evenly over the pie, also a little chopped lemon peel, and a dust¬
ing of cinnamon, after which dredge some flour over the top to keep
it from being too juicy, and cover with rich paste. This is said to be
a very rich pie.
No. 110—Tomato Soup with Oatmeal
Use—
1 cup tomatoes, either fresh or canned,
1 cup water,
3 tablespoons rolled oats,
1 scant tablespoon sugar,
1 small onion chopped fine,
% teaspoon salt,
A dash of pepper. .
Put all the ingredients in a sauce-pan together; simmer one-half
hour; rub through sieve, re-heat and serve.
No. Ill—Tomato Puffs
Peel and slice well-ripened tomatoes; sprinkle with a little salt
and pepper; dust liberally with sugar; dip each slice in rich pancaka
115 WAYS TO PREPARE IT FOR THE TABLE 39
batter( rather thick); fry a rich brown; serve at once.
No. 112—Stewed Tomatoes, Plain
Select the required amount of well-ripened tomatoes; peel; remove
hard part of the core; stew gently for 40 or 50 minutes; season to
taste with salt, pepper, sugar, and 1 tablespoon butter; cook 10
minutes longer (uncovered); serve at once.
No. 113—Tomatoes and Beets
Cook the beets in boiling water until thoroughly done; slice. Pre¬
pare enough ripe tomatoes to make an equal number of slices; ar¬
range all in a suitable dish; sprinkle with salt, sugar, pepper, and
enough boiling-hot vinegar to cover them; let stand for one hour in a
cool place before serving.
No. 114—Tomato Salad (Vienna style)
Prepare beets the same as for above recipe; for every two slu.cs
of beet add one slice of tomato, one slice of cucumber, one small slice
of onion; sprinkle each vegetable separately with sugar, pepper, and
salt; scald enough vinegar to cover the entire mixture—pour over the
vinegar boiling-hot; let stand until cold; arrange all artistically in a
salad bowl; pour the vinegar over them; chill for 1 hour, and serve.
Mayonnaise or French dressing may be used if desired, instead of the
vinegar.
No. 115—Tomato Soy
Use—
% peck ripe tomatoes,
1 large pepper, finely shredded,
1 large onion cut in slices,
1 tablespoon ground allspice,
1 tablespoon ground cloves,
1 tablespoon black pepper, ground,
% cup salt,
1 teaspoon ground mace,
% pint vinegar.
Boil all together slowly for 1 hour; cool, and bottle for use.
NOTE
In the preparation of this bulletin I have used freely the work of
many of the very best culinary experts, re-arranging in some
instances to suit our particular conditions.
From every source taken, I wish to give my sincere thanks.