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To each pint of juice add one cupful of white granulated sugar. Put it in a porcelain kettle, bring it to the boiling point, and bottle while hot in small bottles. It must be sealed very tight while it is hot. Will keep a long time, the same as canned fruit. Canning tomatoes is quite a simple process.
If you have no fresh tomatoes, the tinned ones can be used, removing the skin, at the same time that you add the fried onions. Boil some potatoes and pass them through the sieve, add the asparagus- tops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.
Squeeze out three-quarters of their juice into a bowl through cheese-cloth, and put it to one side; then chop up the pulp of the tomatoes with two tablespoons of bread crumbs, a little salt, sugar, and pepper, and a tablespoon of melted butter. Pour them in a buttered mold, place the mold in a double boiler, and put on the cover, and boil hard for one hour. Then turn out on a dish.
Stew three or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve. Wash a cup of rice and boil it. Take seven or eight good-sized tomatoes, boil and strain them, and season with salt and a little allspice.
The fruit were more palatable than the ordinary tomatoes, had better nutritive qualities and were more suitable for preserving and canning. Very pleased with this result he went back to his experiments with the potato-tomato, and succeeded in producing the most wonderful and unique fruit in the world, one which by a happy combination of the two names, he has aptly called the pomato.
The "pusley" would have strangled the strawberry; the upright corn, which has now ears to hear the guilty beating of the hearts of the children who steal the raspberries, would have been dragged to the earth by the wandering bean; the snake-grass would have left no place for the potatoes under ground; and the tomatoes would have been swamped by the lusty weeds.
Muskrats are mostly nocturnal in their habits; they are tireless swimmers, and in the winter travel great distances beneath the ice; all of which peculiarities are like the beaver. Their food is quite variable, consisting of grass and roots, oats, corn and other grain, apples and nuts, and even tomatoes, turnips, carrots, mussels and clams, whenever these can be found.
Cut up a chicken and boil until tender. Cut up and fry in chicken fat two onions, two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed.
"I'd give a year of my life for a club steak and all the regular fixings." "That isn't fair! You've gone and spoiled my dinner." "Wishy-washy chicken! How I hate tin cans! Pancakes and maple syrup! What?" "Sliced tomatoes with sugar and vinegar!" "You don't mean that!" "I do! I don't care how plebeian it is.
Through the gardens we go to see the bananas and pine-apples and tomatoes ripening in the sun, and make sure that the malis are doing their work; then on to the wash-house, where the dhobi is finishing the weekly wash; to the kitchens, to see that the cooking-pots are clean; finally, to stand on the verandah while the syces bring the ponies and feed them before our suspicious eyes.
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