September, 1895

Tomato Butter – For this take sixteen pounds of nice tomatoes, one quart of vinegar, eight pounds of sugar.  Boil altogether until thick.  When half cooked, add two large spoonfuls of cinnamon, one of ground mace, and a teaspoonful of ground cloves or allspice.

Tomato Sweetmeats – Scald and remove the skins, slice them thinly, and stew them in sugar (use white granulated), three-fourths of a pound to each pound of tomatoes.  When nearly cold add the juice of a lemon.

Tomato Jelly – One peck of yellow tomatoes cut in halves; boil until soft, strain through a jelly bag.  To every cupful of juice, two cupfulls of sugar.  Set sugar in oven to heat, put the juice on and let it boil twenty minutes; allow one lemon sliced to every cupful of juice, then add heated sugar, boil fifteen minutes longer.  Treat the same as other jellies.

Tomato Sweet Pickle – For this take seven pounds of tomatoes, three pounds of sugar, one quart of vinegar; scald the sugar and vinegar together and cook the tomatoes in the liquor after boiling twenty mintues.  Then take out the tomatoes and put in a good bag of whole spices and boill thirty minutes, pour on to the tomatoes boiling hot.  Small tomatoes are preferred.  One large spoonful each of allspice, whole cloves, cinnamon and white pepper, one nutmeg.

Tomatoes Devilled – One pint of tomatoes, one hard-boiled egg, the yelk only, two tablespoonfuls of butter, one and one-half tablespoonfuls vinegar, one raw egg whipped light, one teaspoonful of powdered sugar, a little salt, mustard and pepper.  Pound the boiled yelk, rub in te butter and seasoning.  Beat light, add vinegar, and heat almost to a boil.  Stir in the beaten egg until the mixture thickens.  Set it in a dish of hot water while you cut the tomatoes in thick slices.  Broil over a clear fire.  Lay on a hot chaffing dish while you pour the hot sauce over them.

Tomato Pickle – Take eight pounds of skinned tomatoes and four of brown sugar.  Put them in a preserving kettle, and stir often to prevent burning.  Boil to the thickness of molasses, then add one quart of good cider vinegar, one teaspoonful cloves (whole), and boil five or ten minutes longer.

Tomato Omelet – Skin two or three tomatoes and cut them in slices; fry them in butter; beat up some eggs to make the omelet, put in the eggs, stirring well to prevent adhering, mix in the tomatoes, and turn the omelet on to a plate, doubling it in two.

Tomato Pudding – Pour boiling water on tomatoes to remove the skins.  Put in the bottom of a pudding dish some bread crumbs, then slice the tomatoes on them, season them with butter, sugr, pepper and salt; add some more bread crumbs, then sliced tomatoes and seasoning; and if the tomato does not moisten the crumbs sufficiently, add a little water.  Bake about twenty minutes.

Tomato and Corn – Boil the corn on the cob, then cut if off and add twice the amount of tomato, and can in the usual way.  It is excellent and will keep well.  Some take equal parts of corn and tomato.

Green Tomato Soup – To four or five finely chopped tomatoes, boiled twenty minutes in hot water, add one quart of hot milk, having an even teaspoonful of soda in it.  Let it come to a boil, remove from fire, then add one-half cup of butter, four crumbed crackers; salt and pepper to taste.

To Bake Tomatoes – Season them with salt and pepper; flour them over, put them in a deep plate, with a little butter, bake in the oven.  These are delicious.

Chili Sauce – One peck of ripe tomatoes, six green peppers, six onions, two teaspoonfuls each of ground cloves, allspice and cinnamon; two cupfuls of brown sugar, five cupfuls of vinegar; salt to taste.  Scald and skin tomatoes, chop onions and peppers fine.  Boil all slowly together three or four hours, then bottle.

Tomato Hash – For this take one quart of ripe tomatoes, one pint of cold boiled beef chopped; butter the size of an egg, one-half pint of liquor in which the meat has been boiled; salt and pepper to taste; add one small onion, chopped fine; then place in oven and bake three-fourths of an hour.

To Broil Tomates – Wash and wipe the tomatoes, and put them on the gridiron over live coals with the stem down.  When that side is brown, turn them and let them cook through.  Put them on a hot dish and send to the table quickly to be seasoned to taste.

Tomato Chutney – Chop one pound of green tomatoes, six small chillies, and four small onions together; strew over all a handful of salt, and let it stand over night; then drain off the water, add a teacupful of sugar, the same of scraped horse-radish, and a tablespoonful each of ground cloves and cinnamon.  Cover with best vinegar and stew a whole day.

Fried Tomatoes – Pour scalding water on the tomatoes and let them stand a few minutes; turn it off and skin them; pepper and salt them, and dust a little flour on one side; have the butter hot and lay them in; do slowly about fifteen minutes and turn them; let them do about the same length of time after being turned.  A few minutes after they are done (or just before would be better), add the cream according to taste.

Tomato Stew – For this take large, ripe tomatoes, scald, peel and quarter them, and sprinkle them with a little salt and pepper.  Put in a stew-pan some thin, tender beef steaks, or mutton chops.  Bury the meat in the tomatoes, add bits of fresh butter rolled in flour and sugar, if you do not like the acid of the tomatoes; if liked, add one or two chopped onions.  Cook slowly till the meat is done and the tomatoes all dissolved to a pulp.  Add no water to this stew.

Tomato and Macaroni – Boil half a pound of macaroni in salted water until tender but not broken.  Drain off the water and place it in a dish; cover it with the tomato sauce, and then use another layer of macaroni, until the dish is full.  Finish by setting in the oven twenty minutes.

For the Sauce – Take a quart of fresh or canned tomatoes, a tablespoonful of sugar; salt, pepper and butter to taste; add a dessertspoonful of powdered cracker crumbs; boil up once and pour over the macaroni.

Tomato Preserves – Weigh three pounds of tomatoes, remove the skins, the same weight of granulated sugar sprinkled over them, and let them stand until next day; then drain off the syrup and boil until the scum ceases to rise.  Then put in tomatoes, simmer them slowly for twenty minutes.  Take them out with a perforated ladle, and lay them on a dish; boil syrup until it thickens; add the juice of one large lemon or two small ones; put in a muslin bag a few peach leaves and simmer with it.

Tomato Sauce No. 1 –  Cook half a can of tomatoes with a slice of onion and a bit of bay leaf fifteen minutes.  Strain and add to it one and one-half tablespoonfuls each butter and flour cooked together.  Season with salt and pepper.

Sauce No. 2 – One quart can of tomatoes, two tablesponful of butter, two of flour, two of cloves, and a small slice of onion.  Cook tomatoes, onions and cloves ten minutes; heat the butter in a frying pan, and add the flour; when smooth and brown, stir into the tomato and cook ten minutes; season to taste with salt and pepper, and rub through a strainer.

Tomato Sauce No. 3 – For this take one can of tomatoes; let them boil half an hour, then put in a large piece of butter the size of an egg, one teasponful of salt, one-fourth teaspoon of white pepper, and let them cook slowly for three hours, as tomatoes need a great deal of cooking.

Scalloped Tomatoes – One can of tomatoes, four Boston crackers, rolled fine; salt, pepper, sugar and butter to taste.  Put a thin layer of tomatoes in a baking pan, sprinkle over them lightly salt, pepper, and sugar, then scatter small pieces of butter over it; continue this in layers until the tomatoes are all used, which should be about three layers.  Bake about half an hour, or until the top is nicely browned.

Reference:

Petty, C.J. (1895, September). From The Tomato Vine. The Ladies World, XVI(9), 7. Retrieved from VictorianTimes.us http://victoriantimes.us/antique-recipes/from-the-tomato-vine. ^

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