Mrs. Wilson's Cook Book Part 101

GREEN TOMATOES MINCE FOR PIES

Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add

One-half pound of brown sugar, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, Two packages of raisins, One-half cup of salad oil.

Bring the mixture to a boil and then cook slowly for one-half hour.

Fill into jars and then process in a hot-water bath for twenty minutes. Seal and test for leaks. Store in a cool, dry place. This makes a delicious pie filling.

TOMATO DUMPLINGS

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Four teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.

STUFFED TOMATOES WITH CHICKEN SALAD

Prepare the chicken sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper.

TOMATO TOAST

Cook a sufficient amount of tomatoes to measure one and one-half cups.

Now add

One medium-sized onion, cut in thin slices, One green pepper, chopped very fine.

Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.

BAKED TOMATOES (COLD)

Select firm tomatoes. Cut a slice from the top and then with a spoon carefully scoop out the centres. Rub the outside of the tomatoes with plenty of shortening. Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water. This will prevent the skin from bursting. Now place in a bowl

Four eggs, Three-quarters cup of milk, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One teaspoon of salt, One-half teaspoon of paprika.

Beat to mix and then pour into the tomatoes. Bake in a moderate oven until the custard is firm in the centre. Cool and then set on ice to chill. Serve with Russian dressing.

APPLE b.u.t.tER WITHOUT CIDER

Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add

One and one-half level tablespoons of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, One-quarter teaspoon of ginger, One-half cup of cider vinegar, One and one-half pounds of brown sugar, or two and one-half pounds of syrup.

Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle.

To conserve the apple b.u.t.ter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted parawax. This apple b.u.t.ter will keep until used.

LANCASTER APPLE b.u.t.tER

Place in the preserving kettle

One and one-half gallons of cider.

Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding

Two level tablespoons of cinnamon, One teaspoon of cloves, One-half teaspoon of allspice, One pound of brown sugar or one and one-half pounds of syrup.

This must be stirred frequently with a large wooden spoon to prevent scorching. Place an asbestos mat under the kettle and cook slowly.

Hard, rapid boiling spoils the flavor of this b.u.t.ter.

The farmer's wife usually makes her apple b.u.t.ter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture.

PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add

Two onions, chopped fine, One green pepper, chopped fine,

Now place in a saucepan

One tablespoon of bacon fat, One-half cup of vinegar, One teaspoon of salt, One teaspoon of white pepper, One-quarter teaspoon of mustard.

Heat to the boiling point, then pour over the cabbage, chill and then serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with

One-half teaspoon of salt, One-quarter teaspoon of white pepper, One tablespoon of vinegar.

CRANBERRY ROLL

Place in a mixing bowl

One and one-half cups of flour, One-half teaspoon of salt, Two teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture: Place in a cup

Three tablespoons of syrup, Three tablespoons of water.