Uses of Tomatoes by MRS. D. A. FITCH

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jun 26, 1913

Uses of Tomatoes

By MRS. D. A. FITCH

MRS. D. A. FITCH

WHILE from a digestive standpoint it is not well to combine at the same meal fruit and vegetables, yet there is one excellent article of food which combines well with either fruit or vegetables. Tomatoes are, botanically, a fruit, though commercially usually reckoned a vegetable. Perhaps there is no other one vegetable or fruit that may be utilized in so many palatable ways as can the tomato. Its agreeable acid adds piquancy and flavor to other foods, its beauty of color appeals to the appetite through the eye, while its inexpensiveness brings it within the reach of the poor, so that none need be deprived of this tempting food.

A common complaint against tomatoes is the difficulty of keeping them when canned. Personally, I have no more difficulty than in the preservation of other fruit. However, it is wise to keep all canned fruit in a dark, cool place.

Perhaps it is not generally known that string-beans, green peas, green corn, okra, cabbage, and some other vegetables, cooked in tomato, afford a pleasing variety on the bill of fare, and that they may be canned with an excellent degree of success, thus insuring them for use all the months of the year.

How to Can Vegetables

Cook the vegetable very thoroughly in the usual manner, but in as little water as practicable, the water being evaporated when the vegetable is very tender. Then pour over the vegetable enough strained tomato to well cover it. Add salt to taste, and cook for twenty minutes. Can as you would any fruit. If to be eaten at once, there may be added butter or any other seasoning desired.