Evening Republican, Volume 21, Number 214, Rensselaer, Jasper County, 18 September 1918 — Green Tomatoes. [ARTICLE]

Green Tomatoes.

When the first hard frost leaves you with a large supply of green tomatoes on hand you will make some of them into pickle—but do you know how good they are to usd as a vegetable? They are very good sliced and fried. Slice in one-half inch slices, sprinkle with salt and fry until tender in a little fat. If you wish them browned, dip the slices in flour or bread crumbs or first dip in eggs and then in crumbs before frying. If you are fond of fried apple and onions, you will also like the following. Slice onion and green tomatoes and fry together. Serve at dinner or as a relish for supper. They are very good, too, stewed much as you stew the ripe ones. Stewed Green Tomatoes; 4 large green toma- 2 tableapoonful sutoes gar % teaspoonful pep- 2 tablespoonfuls per bread crumbs % teaspoonful salt % teaspoonful onion 1 tablespoonful but- juice ter Scald tomatoes and remove skins, cut into quarters, boil until tender; season and thicken with crumbs. They give a distinctive flayor to cream soup, and are worth trying. Cream of Green Tomato Soup. 6 green tomatoes 1 cupful milk % teaspoonful soda % teaspoonful salt 2 tablespoonfuls but- % teaspoonful pepter per 801 l the tomatoes until tender and put through a strainer. Make cream sauce of butter and flour, to which is added milk, salt and pepper. Add pulp to which soda has been added. Allow to cook ten minutes in double boiler.