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Then set where it will boil very slowly until it is the consistency of marmalade. No one article should be recognizable. Put up while hot, as jelly. This recipe makes about 2 1/2 quarts. The small yellow, pear, egg, and cherry tomatoes are especially fine put up in this way. CHAPTER 2 115 WAYS TO PREPARE IT FOR THE TABLE 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.

84 TOMATO HORS D'OVEUVRES 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 CHAPTER 2 115 WAYS TO PREPARE IT FOR THE TABLE NO.

CHAPTER 2 115 WAYS TO PREPARE IT FOR THE TABLE NO. 53. TOMATO CHOPPER PICKLES Use: 1/2 gallon chopped green tomatoes 1/2 gallon shredded cabbage 2 bunches of celery, chopped fine 5 green peppers, chopped fine 1 quart tender beans, sliced 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 tablespoon ginger Mix all together, and boil 20 minutes; seal in glass 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).

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