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10 Tons of Hashish Uncovered in Tomato Plot

10 Tons of Hashish Uncovered in Tomato Plot


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Truckload of tomatoes covered a hidden secret

Police were not fooled by the balled-up hashish they found in a tomato truck.

A truckload of delicious red tomatoes was stopped by Moroccan police on Friday during a search of a port near Tangiers. The fruit was supposed to be headed to France, but on further investigation police discovered that it was mostly full of hashish.

According to The Local, under a thin veneer of tomatoes, the truck was actually full of 10 tons of cannabis that had actually been shaped into little balls "to look like tomatoes," said regional police colonel Abdellah Dachri.

Some tomatoes are green, but Tangiers police were not fooled by the ruse. The driver of the truck was arrested, and police say an investigation is underway to find his accomplices.

The Local reports that marijuana farming has been declining in the past decade, but Morocco remains one of the world’s primary sources. An estimated 700,000 Moroccans make a living from its cultivation. 10 tons of tomato-shaped hashish might sound like a huge score, but last year alone police seized an estimated 250 tons.


    • 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
    • 2 medium onions, peeled and chopped
    • 2 garlic cloves, minced, plus 1 whole clove
    • 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
    • 1 pound bacon (slab is best), cut into 2-inch pieces
    • 1 large stalk celery, chopped
    • 1/2 medium carrot, peeled and chopped
    • Kosher salt and freshly ground black pepper to taste
    • 4 cups chicken broth
    • 1 cup white wine
    • 1 (14-ounce) can diced tomatoes, with their juice
    • 2 bay leaves
    • 2 (14-ounce) cans white beans, drained and rinsed
    • 2 tablespoons olive oil
    • 1 cup coarse bread crumbs
    • 2 tablespoons chopped parsley
    1. 1. Preheat oven to 375°F.
    2. 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
    3. 3. Cover with a lid or foil and bake for 1 1/2 hours.
    4. 4. Remove the ribs set aside.
    5. 5. In the same pot, over medium heat, brown the bacon.
    6. 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
    7. 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
    8. 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
    9. 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
    10. 10. Let cool and serve.

    How to Grow the Tomato and 115 Ways to Prepare it for the Table

    EXPERIMENTAL STATION, TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE
    Tuskegee Institute, Alabama
    Tuskegee Institute Press, 1936, BULLETIN N0. 36
    revised from the original publication of APRIL, 1918

    Reproduced from the publication printed in 1983 for Tuskegee Institute National Historic Site George Washington Carver National Monument by the Eastern National Park and Monument Association

    Document Scanned by Wilbur Watje, Master Gardener, Bexar County
    Edited by Deanie Putnam, Texas Agricultural Extension Service Secretary, Bexar County

    DEDICATED: To my esteemed friend and co-worker, Mrs. Adella Hunt Logan, who was tireless in her efforts to help the farmer and his family, and who saw in the tomato a panacea for many of his ills and who contributed more data of real value along this line than anyone else with whom I have come in contact, I affectionately dedicate this bulletin.

    But few people realize what an important vegetable the tomato is. While, it is true that chemical analysis does not place it very high in the nutritive scale, if viewed from this angle alone its real value will be greatly underestimated.

    For the reasons which follow, every normal person should make the tomato a very prominent part of the weekly diet:

    1. It is a vegetable that is easily grown.
    2. It yields well and keeps for a long time.
    3. It usually brings a fair price, because nearly everyone likes tomatoes.
    4. It contains distinct medicinal virtues (which are recognized by many authoritative books on household remedies), as “vegetable calomel.”
    5. It is both a relish and an appetizer as well as a food.
    6. Our soils can be made to bring enormous yields of tomatoes, superior in look, taste, and general appearance.
    7. They can be prepared in so many delicious ways that one can eat them every day in the week and not get tired of them.
    8. The old vines contain splendid dye-stuffs, which could be utilized as a by-product for dying fabrics of various kinds.
    9. There are so many sizes, colors and varieties that, for garnishings, fancy soups, and especially fine decorative table effects, they are almost indispensable.
    10. With a little intelligent effort fresh tomatoes can be produced in this locality almost the year round.

    HOW TO GROW THE TOMATO

    SELECTION OF SOIL

    The tomato is not at all choice in the kind of soil in which it grows in fact, almost any well-drained soil can be made to produce good tomatoes. However, for early ripening, it shows a preference for a light, loamy soil and, if very early tomatoes are desired, the soil must be only moderately rich, as a highly fertile soil produces large vines and more fruit, which is likely to delay ripening of the tomatoes.

    PREPARATION OF THE SOIL

    It is most essential that the ground be spaded or plowed up very deep, harrowed and replowed if necessary, until every large clog is marshed, and the ground is fine and mellow.

    Do not plant tomatoes on land that has had white potatoes, melons, or tomatoes on it the year previous. Indeed, it is best to let the land rest from these crops three or four years, as all of them are subject to the same blight disease.

    FERTILIZERS

    It is a mistake to think that the tomato does not like a rich soil. Indeed, to have the best tomatoes, the soil must be rich. The plant is very partial to a soil full of well rotted vegetable matter hence, we recommend the following fertilizers, based upon experiments carried out here on the Experiment Station grounds, which gave excellent results:

    Two loads of leaves from the forest and muck from the swamp were spread over the bottom of a pen then one load of barnyard manure. This was continued until the pen was full, and rounded over at the top like a potato hill, so as to prevent the excess of water from washing out the fertilizing constituents. To this heap old rags, plaster, lime, paper, wood-ashes, finely beaten up bones, etc., can be advantageously added.

    Make this compost heap in the fall so it will be well rotted by spring.

    STARTING THE TOMATO PLANT

    In the northern part of West Virginia and in the higher altitudes the tomato seed should be sown from the first to the fifteenth of March, but in the southern part and along the Ohio and Kanawha Rivers the seed may be sown as early as February fifteenth.

    The best method of starting the plants is by use of a hotbed. It may be constructed as follows: Select a well-drained location where the bed will be sheltered, preferably on the south side of a building or fence. Dig a pit 3 feet wide by 6 feet long and 2 feet deep, so that the long side faces the south. Line the inside of the pit with boards. A stake may be driven in at each corner to serve as a support for the frame, if boards cannot be obtained for the lining. Fill the pit with fresh horse manure well packed down by tramping. Construct a frame 3 feet wide by six feet long. Have this frame 12 inches high at back or north side and 6 inches high at the front or south side. Place the frame over the pit and bank the outside with strawy manure or soil.

    Place in the frame four or five inches of good garden loam which has not grownany diseased plants. Cover the bed with glass hot-bed sash. Unbleached muslin or cheesecloth may be substituted for the glass.

    The fresh horse manure is used to furnish heat for the plants. No seed should be planted until the temperature of the soil falls to 80 degrees F.

    If a crop of tomatoes for early market is desired, transplanting is necessary. In this case use two or three rows across the end of the hotbed for sowing the seed, and use the remainder of the bed for transplanting.

    Mark off rows from three to six inches apart and one-fourth inch deep. Drill in the tomato seed, about 12 seeds to the inch. Level the soil and press the surface of the bed firmly and uniformly. Moisten the ground thoroughly.

    During summer days ventilate by raising the cover a few inches on the side opposite the wind. Toward evening close the sash in order to get the bed warm before night. As the plants grow older the ventilation may be increased. Water in the mornings on bright days only. Keep the bed moist but not wet. Ventilate after watering in order to dry off the plants.

    When the seedlings are about two inches high, or just before the second leaves set, transplant them two inches apart each way to another part of the bed. Another transplanting four inches apart should be made in about three weeks. If there is no remaining space in the hotbed, a cold frame, constructed similar to the hotbed except that no pit or manure is necessary, may be used. The seedlings may be transplanted to small boxes or flats about 18 inches long, 12 inches wide, and 2 1/2 inches deep and then the boxes placed in the hotbed or the cold frame.

    If the tomatoes are to be canned, principally, it is not necessary to hasten the maturing of all the plants. In that case the hotbed may be used without any transplanting. Mark off rows four inches apart and one-fourth inch deep. Place one seed every two inches in the row and then transplant every other seedling to another part of the hotbed or place the seeds at distances of four inches and do not transplant. Allow these to grow as they stand, until ready for the field.

    Before the seedlings are set in the garden plot they should be hardened off by a scant supply of water for several days and by the absence of any covering at night, when there is no danger of frost. Moisten well just before transplanting.

    STARTING THE SEED

    For a family garden, saw an ordinary cracker-box in two so that it will not be more than six or seven inches deep nearly fill with good, rich earth sow the seed sift earth over them until well covered water thoroughly, and

    set in a sunny window. They will soon come up and grow off rapidly. Set out doors on warm days to make them hardy, strong, and stalky.

    For a later planting sow out of doors, in this latitude about April 15th.

    SETTING THE PLANTS

    Lay off rows with a middle-burster or two-horse plow put well rotted compost in drill at the rate of 25 tons to the acre bed upon it lightly, and set the tomatoes directly upon it.

    Where a chemical fertilizer is used aim at the following:

    The nitrate of soda to be applied as a top dressing. Just as the tomatoes begin to set, 250 pounds of muriate of potash is desirable, but at present it is out of the question. For this reason I strongly urge the compost.

    SELECTION OF VARIETIES

    Every year adds to the long list of varieties of the tomato. With many of these so-called varieties there is a distinction with but little or no difference.

    The following varieties have done exceedingly well here on our trial grounds:

    Extra Early Varieties:

    Spark’s Earliana, June Pink, Burpee’s Earliest Pink, John Baer, Prosperity, Bolgian’s I. X. L., and Chalk’s Early Jewel.

    Mid-Summer Varieties:

    My Maryland, Greater Baltimore, Dwarf Champion, and New Stone.

    Late Varieties:

    Red Rock, Acme, Livingstone’s Stone.

    CULTIVATION

    Tomatoes like the soil about them kept loose and mellow by frequent hoeings, and at no time must they be allowed to become weedy, as weeds greatly injure the plants. A little commercial fertilizer or a quart of compost dug in around the vines once per month will give finer tomatoes and prolong the life of the vines.

    Caution-Do not use fresh or unrotted manure, as it encourages diseases of various kinds.

    PRUNING

    When extra early tomatoes are desired it is important that the priming be done properly.

    1. Train the vine to one or two stalks.
    2. Tie to stakes well sharpened and driven into the earth. Tie the vines securely to these stakes at frequent intervals.
    3. Keep growing vigorously until the lower fruit is half grown then cut off the top just above the larger fruit. This will cause the fruit to ripen several days earlier than if the top was left on.

    It is important to note that, as a rule, 90 per cent of the tomatoes grow within 18 or 20 inches of the ground, although the vines grow much taller hence, the wisdom of pruning.

    ROOTING CUTTINGS

    In this locality July and August are the best time to root tomato cuttings. The tops and suckers will root readily if inserted in boxes of moist sand or moist shady places. The cutting should be 3 or 4 inches in length. Keep well watered, and they will be nicely rooted in about 9 days, when they should be taken up and set the same as for seedlings. They will begin bearing almost as soon as they begin growing well. They are preferable to seedlings.

    In making the cuttings half of each large leaf should be taken off.

    EXTENDING THE SEASON

    Method No. 1.—Just before the first frost, pick the large, well developed green tomatoes, and place them side by side in a cool, dry place. Do not let them touch each other. Care must also be taken not to bruise them. Straw or dry leaves can be placed in a cold frame, and the bed filled with them.

    Method No. 2.—Pull up the whole vine, fruit and all hang the vines top-downward in a cool, dry place. In this way, nice ripe tomatoes can be had until Christmas, New Year, or even later.

    FUNGUS DISEASES

    The most serious diseases affecting the tomato in this locality are these:

    Leafspot Diseases (Septoria lycopersici)

    This trouble covers the leaves with minute brown specks, after which they turn yellow and fall off, causing the plant to die outright or become unfruitful.

    Remedy—Spray the plants as directed with the following mixture just as soon as the first signs of the disease appear.

    Bordeaux Mixture By F. E. Meyers & Brothers

    Dissolve the copper sulphate by putting it in a bag of cheese-cloth and hanging this in a vessel holding at least 4 gallons, so that it is just covered by water. Use an earthen or wooden vessel. Slake the lime by addition of a small quantity of water, and when slaked cover freely with water and stir. Strain the milk of lime thus made into the copper sulphate. Pour more water over the remaining lime stir and strain into the other until all lime but stone lumps is taken up, and then add sufficient water to make 50 gallons in tank. Thoroughly agitate mixture, when it will be ready to apply. The mixture should be made fresh before using, and any left over for a time should be thrown out or have fresh lime added. The above is the 4-4-50 formula. Can be used up to 6-6-50 just before bloom on apples or potatoes.

    The above is for rots, molds, mildews, and all fungus diseases.

    BLACK MOLD (Macrosporium tomato)

    This disease attacks the tomato itself, beginning at the blossom end. Tomatoes with rough skins and crushed ends are more likely to take the disease than the smooth skinned varieties hence, the wisdom of selecting smooth skinned varieties.

    Fruits that lie upon the ground and those grown in dense shade are affected worst which emphasizes the importance of staking the vines and pruning so as to let the sun in.

    ANTHRACNOSE (Colletotrichum phomoides)

    This is another very destructive disease of the fruit. Treat the same as for black mold.

    TOMATO WILT (Sclerotium Rolfsii)

    This is a very troublesome disease to many plants, and one of the worst the tomato grower has to fight.

    Symptoms—It makes its appearance similarly to the cotton wilt and frequently destroys whole fields within a short time, if neglected.

    1. It is worst during wet, cloudy weather.
    2. Coarse, unrotted manure encourages its growth.
    3. Planting too thick so the sun can’t get to the soil.

    It is easily recognized by a fine white mold just above the ground, later this mold is followed by great masses of white and brown seed-like bodies-by this time, however, the plant is hopelessly involved.

    Remedy—Avoid the use of (a), (b), (c) and since the disease appears just at the surface of the ground, it is wise to scrape the earth away quite to the large roots, keeping it away during wet weather. All vines should be staked up off the ground.

    As soon as the earth dries out to good growing conditions of moisture, return the earth about the roots. A liberal amount of wood ashes with the soil seems to have proven beneficial.

    FUSARIUM WILT (Fusarium lycopersisi)
    BACTERIAL WILT (Bacillus solanacearum)

    Both of the above diseases at times are quite troublesome, and work within the plant, making sprays of all kinds useless.

    The best remedy to date is:

    This same disease attacks tobacco, eggplants, and peppers therefore, do not let your tomatoes follow these crops. Keep them off these infested areas for at least three years, five years would be better.

    BLOSSOM-END ROT OR POINT ROT

    This is a very destructive disease of the fruit, appearing as a dry, black spot, starting at the blossom end.

    Remedy—It appears worst during dry, hot seasons hence, we recommend absolutely clean cultivation and a dust mulch all the time, to encourage both the using and saving of the moisture.

    FRUIT ROT, SOFT ROT, ETC. (Phoma destructiva Plowr)

    This disease is destructive to both leaves and fruit, causing a spotting, and if neglected, will cause them both to drop off.

    Remedy—Spray with Bordeaux mixture.

    INSECT ENEMIES

    There are at present only a few insect enemies of the tomato that cause much concern in this locality:

    The “tomato worm,” the “corn ear worm,” the “boll worm,” etc.

    This insect often does serious damage by boring into and destroying the small green tomatoes, in fact, it is the corn-ear worm of the North, and the cotton-boll worm of the South.

    Remedy—Plow all corn land in the fall as the insects winter over in the ground.

    Pick off, and destroy the punctured tomatoes. Cultivate frequently and keep the plants growing.

    COLORADO POTATO BEETLE

    This beetle is often very troublesome, but can be held in check or completely exterminated by poisoning with Paris green or arsenate of lead.

    SPHINX CATERPILLAR, “HAWK MOTH,” ETC.

    This insect makes the large, obnoxious green worm, so common on tomato vines. Hand-picking is the best remedy, but spraying with arsenate of lead or Paris green will kill them.

    ARSENATE OF LEAD

    Dissolve the ingredients separately each in one gallon of warm water. Mix and pour into spray tank containing from 50 to 100 gallons of water. Add the milk of lime from two or three pounds of freshly slacked lime. This is the most satisfactory mixture of any for the formula. It is more adhesive than Paris green, and if properly made of good materials will burn foliage but little, no matter what strength is used. In some respects the commercial brands on the market are more satisfactory than the home-made product. For most purposes three pounds of the commercial product, arsenate of lead, in 50 gallons of spray are used. Either water or Bordeaux mixture may be used as the carrier.

    PARIS GREEN

    Paris green may be used with Bordeaux mixture at the rate of one pound in from 100 to 150 gallons. It may be used alone in water in the same proportion with two or three pounds of freshly slacked lime added to prevent burning of the foliage. The mixture should be kept well stirred.

    115 WAYS TO PREPARE IT FOR THE TABLE

    PREPARATION FOR THE TABLE

    As before stated there are but few garden vegetables from which such a large number of attractive, wholesome, and nutritious dishes can be made, and it is hoped that the large number of recipes given below will encourage the housewife to serve this choice vegetable many times during the week, and each time the consumer consider it a luxury.

    NO. 1. MACARONI AND TOMATOES

    Cook the required amount of macaroni in plain water to which a little salt has been added cook till soft cut a small piece of salt pork into little pieces one small onion sliced put into a frying pan and brown. Drain the water off the macaroni pour into the frying pan add enough tomato paste to season well add pepper and a bit of cheese if desired.

    NO. 2. MACARONI AND TOMATOES

    Use either macaroni or spaghetti prepare the sauce as for No. 1 season to taste with salt, pepper and butter make rich with tomatoes (either fresh or canned) cooked to a pulp put the mixture, layer by layer, into a baking dish, grating a thin layer of cheese over each layer, covering the cheese with buttered bread crumbs return to the oven and bake 25 minutes.

    NO. 3. STEWED TOMATOES

    Scald peel and cut into small pieces cook quickly, stirring frequently until free from lumps add 1/4 cup of sugar or sweeten to taste two tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper a small onion sliced and a pod of green pepper. Cook slowly for ten minutes more and serve hot.

    NO. 4. TOMATOES BROILED

    Wipe scald peel and cut the tomatoes in halves or thick slices if very large lay on a wire broiler when hot, add a pinch of pepper, salt and a bit of butter toast quickly until brown serve hot.

    NO. 5. STUFFED TOMATOES

    Select firm, well-ripened tomatoes remove stem end take out about two-thirds of the pulp mix the juice and pulp with the filling for six tomatoes allow 1/2 cup of cold meat or fish chopped fine add 1/2 cup of mashed peas, beans, grits, rice, potatoes or soft bread crumbs, 1 onion minced fine or parsley, celery, etc. Salt and pepper to taste fill the cases cover with well buttered bread crumbs place them in buttered pan, and bake from 20 to 25 minutes in a moderate oven.

    NO. 6. BAKED TOMATOES

    Cut in halves lay them in buttered pan cover with buttered bread crumbs, and bake till brown.

    NO. 7. CREAM OF TOMATO SOUP

    Peel and chop to a pulp one pint of very ripe tomatoes or one can will do, add 1 qt. milk 1/4 teaspoon pepper, sprig of parsley, 1/4 teaspoon soda, 1 teaspoon salt, 2 tablespoons butter, 1 teaspoon sugar, 1 tablespoon flour. Add all of the flavorings to the tomatoes, and cook for 10 minutes rub through a colander heat the milk to the boiling point thicken with flour and butter rubbed to a paste reheat the tomatoes and add the soda stir all together and serve at once with bits of toasted bread.

    NO. 8. PLAIN TOMATO SOUP

    Use the quantity of tomatoes as recommended for No. 7 add 1 teaspoon salt, 4 teaspoons flour, 4 tablespoons butter, 1/4 teaspoon pepper, 1 teaspoon salt, 1 qt. water, 1 onion

    chopped fine mix the water, tomatoes, and seasonings heat to the boiling point add butter and flour rubbed to a paste and cook for a few minutes strain and serve with bits of toasted bread.

    NO. 9. TOMATO SAUCE

    Cook for 10 minutes one pint of tomatoes peeled and chopped or canned put through a sieve melt 4 tablespoons butter rub in 4 tablespoons flour add 1/2 teaspoon salt, 1/8 teaspoon pepper add the tomato, and cook until it thickens.

    NO. 10. TOMATO AND OKRA SOUP

    Take 1 1/2 pints of tomatoes pared and cut fine 2 qts. water 1 large onion minced fine 3 tablespoons rice 1 green pepper with seeds removed and minced fine 3 teaspoons salt 1/4 teaspoon black pepper. Mix all the ingredients put into a soup pot, and cook gently for two hours add two tablespoons butter and serve.

    NO. 11. TOMATOES SPANISH STYLE

    Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove seeds, and cut in small pieces 3 bell peppers boil till tender 4 onions add tomatoes and peppers to onions, and simmer 1 hour season with 2 level teaspoons salt and 1/2 teaspoon black pepper cool, and keep on ice for several hours. Prepare two cups of stale bread crumbs take 6 tablespoons of butter, lard or Wesson Snowdrift oil. Fill a baking dish with alternate layers of tomatoes and bread crumbs moisten each layer with oil cover top with bread crumbs, and bake in a slow oven for 1 hour. If desired, three tablespoons of sugar may be added to the mixture while it is cooking the first time.

    NO. 12. BREADED TOMATOES

    Scald and skin the desired number of tomatoes remove hard ends and cut into small pieces stew in porcelain stew-pan till tender add salt, pepper, and sugar to taste, also one teaspoon butter to each pint of pulp thicken with coarse or fine bread crumbs, or thicken with a little flour dissolved in cold water, or serve plain as desired.

    NO. 13. TOMATO CATSUP

    Take 1 peck of thoroughly ripe tomatoes and cook slowly, without water, until tender rub through a colander return to the fire and boil until thick stir almost constantly to keep from burning. Now add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper, 1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until thick pour at once into well-sterilized bottles, and seal or cork tightly set in a dark, cool place.

    NO. 14. TOMATO GOULASH

    Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the drippings in a kettle when smoking hot, add the meat when the meat is brown, remove from the kettle, and put in the onions and cabbage then put in the meat and the tomatoes add the seasonings and the water cook very slowly until the meat is tender then add the potatoes when they are done, add the milk boil up once and serve.

    NO. 15. BAKED TOMATOES WITH CHEESE

    Select nice large tomatoes peel with a sharp knife make a cavity in the end of each, and press a piece of cheese into each one-press three or four small pieces into the sides of each tomato press a bit of butter into each salt and pepper the tomatoes to taste, and at the side of each one lay a piece of cheese the size of a walnut. Cover with bread crumbs bake in a moderate oven 1/2 hour if the tomatoes are medium size and 1 hour if very large baste them several times with the liquid that forms. Little water is needed, as they will form their own liquor. When done, brown them nicely on the top and serve at once.

    NO. 16. TOMATOES AS OLIVES OR VERMONT OLIVES

    Take a bushel of green and half-ripe tomatoes (the plum or fig tomatoes are preferable) wash clean pack in big jar or tub use 5 lbs. fine salt, 1/2 lb. whole mixed spices weight down and cover with clear cold water. In two weeks they are fit to use, and will keep for months if kept under the pickle. They are used without further fixing.

    NO. 17. TOMATOES WITH CREAM DRESSING

    Take the required number of nice, smooth, ripe tomatoes remove the skins make a hollow at each stem end stand on ice until thoroughly chilled. For the dressing allow to the yolks of three hardboiled eggs, one raw yolk, one tablespoon of melted butter, two tablespoons vinegar, one gill of thick cream, one-half teaspoon of pepper. Mash the boiled yolks until fine, then work them smooth with the raw yolk add the pepper and melted butter salt to taste then little by little add the cream, working and mixing all the time lastly stir in the vinegar blend thoroughly. Drop a spoonful into the hollow of every tomato, and serve on a crisp lettuce leaf.

    NO. 18. PUREE OF TOMATOES

    Take one pint of canned or finely chopped fresh tomatoes, one cup of water, one teaspoon of chopped green peppers, two tablespoons sugar, one teaspoon salt, two level tablespoons butter, the same of flour strain the tomatoes, and rub the pulp through a sieve add the water, pepper, sugar, and salt, and put over fire rub the butter and flour to a smooth paste, and stir into the tomato stock as it heats boil five or ten minutes, and serve with bits of toasted bread (croutons).

    NO. 19. TOMATO SAUCE, NUMBER TWO

    Use 1/2 can tomatoes, 1 tablespoon flour, 3 cloves, 2 tablespoons butter, 1/4 teaspoon black pepper, 1 bay leaf, 1 teaspoon chopped parsley, 1/2 teaspoon salt, 1 tablespoon chopped onion. Place 1 tablespoon of the butter in a saucepan add the flour and cook 5 minutes, stirring constantly then add the tomatoes, salt, pepper, bay leaf, and cloves cook until thick and smooth add by little pieces the second spoonful of butter cook slowly for 5 minutes longer strain and serve.

    NO. 20. TOMATOES WITH EGGS

    Season two cupfuls stewed tomatoes with salt, butter, pepper, and one onion sliced thinly break six or more eggs into the cold tomatoes cover with bread crumbs drop bits of butter freely over the top set in the oven and bake until the eggs are set serve with boiled rice or macaroni or hot, dry toast.

    NO. 21. TOMATOES SMOTHERED WITH BEEF STEAK

    Cut the beef steak in convenient pieces for serving season with salt and pepper roll in bread crumbs put at once into a hot frying pan, in which are two tablespoons of butter and drippings mixed brown quickly on both sides pour over the steak two cups of boiling hot, well – seasoned tomatoes cover and cook in a hot oven until thoroughly done.

    NO. 22. TOMATOES SMOTHERED WITH PORK CHOPS

    Select nice pork chops, and proceed exactly the same as recommended for beef steak (No. 21).

    NO. 23. TOMATO FRITTERS

    Prepare enough nice, ripe tomatoes to make one quart when stewed cook with them one small onion, a few cloves, and two tablespoons of sugar cook thoroughly strain through a sieve season to taste with salt, and pepper. To one-fourth cupful of butter, bubbling hot, add one-half cupful of corn starch to this add the tomatoes you have already prepared with onion, cloves, and sugar, stirring them in gradually: cook about three minutes or until blended then add one egg slightly beaten. Put this in. a shallow buttered tin, and when cool cut into squares roll in bread crumbs, egg, and then crumbs again, and fry in deep fat drain before serving.

    NO. 24. TOMATOES AND CORN

    Wash, peel, and stew the required amount of tomatoes until rather thick add salt. and pepper to taste, a generous lump of butter, one teaspoon , sugar split the grains and scrape the corn from six ears, or aim to get just as much corn as tomatoes cook until well done serve hot.

    NO. 25. TOMATO AND RICE SOUP (VERY FINE)

    Brown carefully in a sauce-pan one tablespoon butter and the same of minced onion when a golden brown add a quart of peeled and chopped tomatoes cook thoroughly pass through a sieve to remove the seeds and hard lumps. Add the tomatoes to two quarts of beef stock when boiling hard, add 1/2 cup of rice cook until the rice is soft chop up very fine or run through a meat chopper some of the meat and add to the soup season to taste with salt and pepper.

    NO. 26. TOMATO CONSERVE

    To be used in soups, stews, and may me diluted for sauce. Put in an earthen stew-pan as many sound, ripe tomatoes as desired cook slowly until the skins come off easily strain through a hair sieve, pressing gently with a wooden spoon throw away the first water that passes through the sieve. Return to the stew-pan adding a dessert spoon of mixed spices to each pound of tomatoes salt to taste. Cook slowly until very thick if to be kept only a short time, put in wide-mouthed bottles, stand

    the bottles in a kettle of water like any other preserve boil for 15 minutes cool, cover, and set in a cool, dark place. It may be put boiling-hot into sterilized glass jars, and sealed the same as any fruit jar. In this way it will keep indefinitely.

    NO. 27. STUFFED TOMATOES, ITALIAN STYLE

    • 6 nice ripe tomatoes
    • 2 ounces of bread crumbs moistened with vinegar
    • 1 ounce cheese, grated
    • 4 eggs and a small wisp of parsley

    Cut the stem end off the tomatoes remove the core and seeds, and fill with the following mixture: Add the bread crumbs, cheese, and two of the eggs boiled hard and finely chopped, a dessert spoon of finely chopped herbs (basil or savory) pepper and salt to taste mix well with the other two eggs well beaten fill the tomatoes with the mixture cover the top of each tomato with bread crumbs mixed with finely chopped parsley put a small piece of butter on each, and put on a greased baking pan cook in a slow oven for 20 or 30 minutes.

    NO. 28. PANNED TOMATOES

    Put into a pan with two ounces of butter six firm but well-ripened tomatoes that have been cut into halves cook slowly on top of the stove for 15 minutes brown quickly in a hot oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoon, flour, rubbing until smooth add one pint of rich milk stir until it boils season with salt and pepper, and pour over the tomatoes garnish with parsley and bits of toast.

    The above is greatly relished with roast meats.

    NO. 29. SCALLOP OF TOMATOES AND POTATOES

    Peel and chop one-half pint of tomatoes season to taste with salt, pepper, and onion juice. Prepare the same amount of potatoes and in the same way mix thoroughly. Butter a baking dish, and sprinkle with bread crumbs, and put in half the tomatoes then a layer of soft crackers or bread crumbs that have been well buttered cover with two heaping teaspoons of grated American cheese then the other layer of tomatoes cover with buttered crumbs place in a hot oven, and bake 25 minutes serve at once.

    NO. 30. FRIED GREEN TOMATOES

    Cut both stem and blossom end from large, green tomatoes cut in thin slices roll in flour, and fry in hot butter. Sprinkle with salt, pepper, and a little sugar cook until brown. A little onion may be fried with them if desired.

    NO. 31. CREAMED TOMATOES

    Cut in thick slices as many thoroughly ripe tomatoes as desired fry until tender in hot butter, and then set on a hot platter in the open oven. Stir a tablespoon of flour into the butter in the pan until well blended. Let it cook until creamy then stir in a cup of very rich milk, in which a pinch of soda has been dissolved. Stir and cook to a smooth sauce season with salt and pepper to taste, also a little curry powder if you wish pour over the tomatoes and serve.

    NO. 32. CURRIED TOMATOES

    Put in the frying pan a heaping tablespoon of butter and half an onion minced cook two or three minutes then stir in a scant teaspoon of curry powder cut the tomatoes in slices and fry brown in the seasoned butter sprinkle with salt, and serve at once on a hot platter.

    NO. 33. GREEN TOMATO JAM

    Take 4 lbs. of green tomatoes, 4 lbs. of loaf sugar, 1 cup water, and 2 ounces of preserved ginger. Wash tomatoes and cut in pieces add remaining ingredients and cook until clear, which will require about two hours. Strain through a coarse strainer to remove the seeds. Pour boiling hot into sterilized jars, and seal.

    NO. 34. GREEN TOMATO SOUP

    Take 4 green tomatoes just beginning to ripen, one large onion slice all together cover with salted water, and cook until done. Add one cup of milk and two cups of sweet cream. Serve at once with crackers, croutons, or bread sticks.

    NO. 35. TOMATOES STUFFED WITH CORN (DELICIOUS)

    Remove the top and scoop out the centers of smooth, well-ripened tomatoes cut some tender corn from the cob put through the fine knife of a meat grinder season with pepper, salt, and a little sugar. Fill the cavities of the tomatoes, and pour a teaspoon of melted butter on top of each tomato bake in a hot oven until soft, which will require from 15 to 20 minutes.

    NO. 36. TOMATO SOUP WITHOUT MEAT STOCK

    • 2 potatoes
    • 2 onions
    • 2 cups chopped cabbage
    • 2 cups canned or fresh tomatoes chopped

    Put on the fire in a granite or porcelain kettle with plenty of cold water season with salt, pepper, and butter serve with crackers or croutons.

    NO. 37. TOMATO JAM (VERY RICH)

    Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch of cayenne pepper. Boil until it gets thick like jam pour into glasses or crocks, and seal with paraffin. This is delicious served as a relish with hash or cold meat.

    NO. 38. TOMATO CHILLI SAUCE, NUMBER ONE

    Take 1/2 peck of green tomatoes, half as much each of onions, and hot, green peppers peel the tomatoes and onions, and chop fine. Cut the peppers, removing the inner white skin, and chop, leaving in the seeds add one cup of salt, two cups of sugar, and one quart of vinegar. Boil the mixture for about three hours, or until it thickens a little pour into well sterilized bottles, and seal hot.

    NO. 39. TOMATO COLD RELISH

    • 1 peck of ripe tomatoes that have stood chopped over night
    • 4 hot green peppers, seeded and chopped
    • 2 cups of chopped celery
    • 1/2 cup of salt
    • 5 ounces of white mustard seed
    • 4 cups brown sugar
    • 5 large onions chopped fine
    • 5 cups vinegar

    Stir the ingredients together, pack cold in glass jars, cover with the liquor, drop 1/2 dozen cloves on top, and seal. Set in a dark, cool place.

    NO. 40. FRENCH PICKLED TOMATOES

    • 1 peck of green tomatoes, sliced
    • 6 large onions
    • 1/2 cup of salt sprinkled on mixture

    Let this stand over night drain thoroughly in a colander add two quarts of water, one of vinegar boil 15 minutes. Take out and drain add 4 quarts of vinegar, 2 pounds of sugar, and 1/2 pound white mustard seed. Tie in a muslin bag one tablespoon each of all kinds of spice, and add to the mixture stir thoroughly, and boil until tender put in stone jars cover tightly, and set in a cool, dry, dark place.

    NO. 41. TOMATO KETCHUP

    Cook together and rub through a sieve. Add the following ingredients:

    • 2 cups vinegar
    • 1 tablespoon cinnamon
    • 2 cups sugar
    • 1 tablespoon salt
    • 1 tablespoon mustard
    • 1 tablespoon pepper
    • 1 tablespoon of cloves

    Cook one hour, bottle and seal.

    NO. 42. TOMATO JELLY

    • 1/2 can of tomatoes
    • 1 bay leaf
    • 1/2 teaspoon thyme
    • 1 small onion
    • 1 teaspoon salt
    • 3 cloves
    • 1 teaspoon sugar
    • 1/2 box of gelatin soaked in
    • 1/2 cup of water.

    Boil all together till the tomatoes are soft then add the gelatin, and stir until it is dissolved strain and pour into a mold.

    NO. 43. TOMATO, CABBAGE, AND ONION PICKLES

    • 1 gallon of green tomatoes
    • 1 medium sized head of cabbage, chopped fine
    • 12 medium sized onions, sliced
    • 1 cup sugar
    • 1 quart of vinegar
    • 1 teaspoon mixed spices

    Cook the cabbage, onions, and tomatoes separately until done drain each one well put them all together add the sugar, vinegar, and spices boil ten minutes pour into sterilized glass jars, and seal.

    NO. 44. TOMATO CATSUP, NUMBER ONE

    • 1/2 bushel of ripe tomatoes, paced
    • 1 quart vinegar
    • 2 tablespoons mustard
    • 1/2 pint of salt
    • 2 tablespoons black pepper
    • 1 tablespoon cloves
    • 2 tablespoons allspice
    • 1 tablespoon ginger
    • 1/2 teaspoon cayenne
    • 1 tablespoon cinnamon

    Cook the tomatoes until very soft press through a fine sieve to remove the seed, return to the kettle, and cook as thick as you desire the catsup. Now add all the other ingredients cook 10 or 15 minutes longer pour into sterilized bottles and cork tightly. No further sealing is necessary it will keep for years.

    NO. 45. TOMATO CATSUP UNCOOKED, NUMBER TWO

    • 1 peck of ripe tomatoes, peeled and chopped
    • 4 bunches of celery, chopped fine
    • 1 large cupful chopped onion
    • 1/4 cup salt
    • 2 tablespoons mustard seed
    • 2 tablespoons ground cinnamon
    • 1 teaspoon ground allspice
    • 2 large red peppers
    • 1/2 teaspoon cayenne

    Put the chopped tomatoes in a bag and let drain 24 hours add the celery and the onion mix thoroughly add the salt add all the other ingredients mix very thoroughly cover with good strong vinegar put in glass jars and seal.

    NO. 46. EGG TOMATOES IN SWEET PICKLE

    Take 7 pounds of egg or cherry tomatoes, scalded and peeled cover them with vinegar much diluted with water and let stand 12 hours. Put 1/2 cup of weak vinegar in the preserving kettle, and add part of the tomatoes add sugar, spice, ginger, cinnamon, cloves, mace, nutmeg, etc., to taste. Add more of the tomatoes, more sugar and spices continue these layers until all the tomatoes and 5 pounds of sugar have been used up. Cook very gently, stirring just enough to keep from scorching do not break the tomatoes cook until clear and transparent remove carefully, and boil down the syrup until thick strain it and add the tomatoes boil up once, and pour into well sterilized pint jars and seal.

    NO. 47. TOMATO MARMALADE

    • 4 quarts of ripe tomatoes, peeled and sliced
    • 6 lemons, cut in halves lengthwise and sliced very thin
    • 1 cup of seeded raisins

    Put all in a preserving kettle in layers, alternating with 4 pounds of granulated sugar. Cook one hour on the front of stove. 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.

    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. To two parts of the prepared tomatoes allow one part of oranges, sliced thinly. Cover all with an equal quantity of sugar, and let stand over night. In the morning pour off the syrup, and cook down about half add the tomatoes and oranges, and cook until the orange skins are transparent seal in jelly glasses.

    NO. 49. GREEN TOMATO MINCE MEAT

    • 1 peck of green tomatoes put through a meat chopper
    • 5 pounds sugar
    • 1 teaspoon allspice
    • 3 pounds raisins, seeded
    • 1 teaspoon nutmeg, grated
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon cloves
    • 1/2 teaspoon black pepper

    After grinding the tomatoes, press the water out, after which add enough boiling water to cover, and boil two hours. Add all the other ingredients, mixing thoroughly. Boil 1/2 hour longer, pour into jars, and seal with paraffin.

    NO. 50. TOMATO RELISH, ENGLISH STYLE

    • 5 quarts peeled and cut tomatoes
    • 5 quarts cabbage, finely shredded
    • 5 quarts small cucumbers, shredded
    • 5 large cucumbers, shredded
    • 12 large onions, sliced
    • 24 small red peppers

    Salt, and let stand over night drain in the morning, and scald in weak vinegar.

    DRESSING FOR RELISH

    • 1 gallon moderately sour vinegar
    • 5 cups brown sugar
    • 1 pint of made mustard
    • 1 1/2 cups flour
    • 1 ounce yellow tumeric

    Mix all and boil until thick add to the above ingredients, heat boiling hot, and seal in glass jars or bottles.

    NO. 51. TOMATO AND MUSTARD PICKLES

    • 1 quart of green tomatoes, cut into small pieces
    • 1 quart of small cucumbers, cut in chunks
    • 1 quart of small button onions
    • 4 green peppers, cut fine
    • 1 red pepper, cut very fine
    • 1 cup of flour
    • 6 tablespoons ground mustard
    • 1 tablespoon tumeric, with enough vinegar to make a paste
    • 1 cup sugar, and sufficient vinegar to make 2 quarts in all

    Put flour, mustard, tumeric, sugar and vinegar on back of stove and cook until thick. For the cucumbers, onions, tomatoes, and peppers make a brine of 4 quarts of water and 1 pint of salt let stand in this 24 hours, place on stove, let come to a boil, pour in a colander and drain. Add the vegetables to the mustard mixture, and cook until it is well heated through.

    NO. 52. GREEN TOMATO SWEET PICKLES (DELICIOUS)

    • 7 pounds green tomatoes
    • 4 pounds sugar
    • 1 pound of seededraisins
    • 3 quarts vinegar
    • Cinnamon, spice, ginger, and cloves to taste

    Cut the tomatoes in 1/2 inch slices, and soak for 24 hours in a water bucket of cold water, in which is 3/4 of a. pint of lime then soak in cold water for two hours or until there is no taste of the lime. Drain thoroughly, add to the vinegar and spices, boil in the syrup two hours, seal in well sterilized glass jars.

    NO. 53. TOMATO CHOPPER PICKLES

    • 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). cut. one onion in dice, and a small stalk of celery in small pieces. Mix the onion, tomatoes and celery together lightly but thoroughly stuff the tomatoes with the mixture, and serve on crisp lettuce leaves with a generous spoonful of mayonnaise dressing heaped on each tomato. This is a delicious salad, and very appetizing in appearance.

    NO. 55. TOMATO OMELET

    Beat. 4 eggs very lightly, and add 1/4 cup of flour mixed smooth with a little milk, pepper and salt to taste, add one cup of finely chopped tomatoes, either fresh or canned pour into a hot buttered pan, and fry slowly. When done serve at once on a hot dish.

    NO. 56. TOMATOES ON TOAST

    To a cup of stewed tomatoes that have been well seasoned with butter, pepper, salt, and a little sugar, add the same quantity of chopped ham, one beaten egg, and a little gravy boil and spread a generous spoonful on each slice of well browned toast serve hot.

    NO. 57. TOMATO AND CHEESE PATTIES

    Moisten a quart of stale bread crumbs with a cupful of stewed tomatoes add two eggs, one large cupful of grated cheese, a medium sized onion, minced fine, and a piece of butter the size of a walnut season with salt and pepper knead thoroughly add fine bread crumbs until of the right consistency mould into patties. Dip in beaten egg, then in crumbs, and fry in hot butter until brown serve hot.

    NO. 58. TOMATO CATSUP, NUMBER TWO

    Boil 1/2 bushel of ripe tomatoes until they are soft, press through a sieve, and to the juice add one pint of salt, one ounce of cayenne pepper, and a little garlic mix, and boil until reduced one-half bottle and seal hot.

    NO. 59. TOMATO SALAD, NUMBER TWO

    Mix the dressing and pour over the salad just before serving.

    NO. 60. TOMATO JELLY SALAD

    Boil two cups of tomatoes add a teaspoon of brown sugar, a teaspoon of vinegar, and season to taste strain add a teaspoon of gelatin dissolved in a quarter cup of cold water, and turn into small moulds serve on lettuce leaves with a boiled dressing.

    NO. 61. TOMATO NOVELTY SALAD

    Take equal parts of ripe tomatoes, sour apples, and celery cut all into thin shreds mix thoroughly, and serve with French dressing.

    NO. 62. TOMATO BUTTER

    • 10 pounds of ripe tomatoes, skinned
    • 4 pounds granulated sugar
    • 3 pounds sour apples, sliced fine
    • 1 quart of vinegar
    • 1/4 ounce mace
    • 1/2 ounce ginger
    • 1/4 ounce whole cloves
    • 1 ounce stick of cinnamon

    Put spice in a thin bag put all the ingredients together, and boil until quite thick, stirring frequently to keep from burning.

    NO. 63. SAVORY TOMATOES AND RICE

    • 6 large tomatoes, peeled and sliced
    • 2 large sweet peppers, chopped fine
    • 1 cup cooked rice
    • 4 tablespoons butter
    • Salt and pepper to taste

    Butter a baking dish put in a layer of tomatoes sprinkle with sugar, and cover with rice and peppers. Alternate the layers until dish is full, having the tomato on top. Dot with the butter bake (covered) three-fourths of an hour uncover and bake for quarter of an hour longer, serve hot.

    NO. 64. TOMATO, FIG, AND NUT SALAD

    • 2 tablespoons blanched peanuts
    • 2 tablespoons hickory nut meats
    • 2 tablespoons pecan meats
    • 1 cup chopped figs
    • 2 tablespoons of minced celery

    Chop the nuts very fine mix in the chopped figs and celery. Remove the stem end of ripe tomatoes, scoop out the centers, drain the pulp, and mix with the nuts toss all together until well mixed cover with a cup of mayonnaise dressing. Fill the tomatoes with this mixture serve on white, crisp cabbage leaves taken from the interior of a head place the tomatoes in the center of leaves, and garnish with whatever filling is left.

    NO. 65. TOMATO PUREE

    • 2 medium sized potatoes
    • 1 can, or its equivalent of fresh tomatoes
    • 2 tablespoons of butter (heaped) or a cup of left-over gravy, or two cups of chicken or beef stock.

    Thicken with a tablespoon of flour mixed smooth with cold water mix all together season with salt and pepper to taste cook one-half hour serve hot with sippets of toasted bread.

    NO. 66. TOMATOES STUFFED WITH HAM

    Scoop out the center of large, firm tomatoes mix the pulp with some finely chopped boiled ham that has been seasoned with prepared mustard add to this mixture one onion, chopped very fine, some chopped parsley and bread crumbs put back in shells and bake until tender serve at once.

    NO. 67. TOMATO AND EGG ON TOAST

    Fry a few pieces of bacon remove from fat dip into flour thick slices of tomatoes that have been seasoned with salt and pepper, and fry in same fat. Have hot buttered toast ready place slices of tomatoes on each, with a fried egg on top of each slice of tomato. Arrange the slices of bacon around the sides of the dish.

    NO. 68. TOMATOES BROILED

    Cut firm, well-ripened tomatoes into slices season, and dip in fine bread crumbs broil over hot fire put on a hot platter, and pour over them one cup of white sauce. It may be served on toast if desired.

    NO. 69. TOMATOES AND BACON

    Toast rounds of bread sprinkle generously with grated cheese put a slice of tomato on each round, and two slices of bacon on top of the tomato bake in quick oven until bacon is crisp.

    NO. 70. TOMATO SALAD WITH CREAM

    Peel and slice into a salad bowl, tomatoes in rather thick slices sprinkle with salt, pepper, and a little sugar if desired chill, and just before serving put over them a generous amount of whipped cream, and sprinkle with chopped olives serve at once.

    NO. 71. TOMATO TIMBALES

    Boil two cups of canned or stewed tomatoes and one finely minced onion for five minutes thicken with a tablespoon of dissolved flour cool add three beaten eggs, and fill small buttered moulds set in a pan of hot water and bake until firm like custard.

    NO. 72. TOMATO SAUCE (MEXICAN STYLE)

    • 1 onion
    • 2 cups tomato juice, with pulp
    • 1 red pepper
    • 1 green pepper
    • 1/4 teaspoon celery salt
    • 1 tablespoon butter
    • 1 tablespoon Worchestershire sauce

    Chop onion cook for 5 minutes in butter add peppers, finely chopped, then add the tomatoes and seasoning. Simmer for 15 minutes then put in thin slices of whatever meat you wish.

    NO. 73. TOMATO WITH CRAB MEAT

    • 1 can of crab meat
    • 1 lemon (grated)
    • 1 cup bread crumbs
    • 1 glass of sherry
    • 1 cup of tomatoes (stewed)

    Mix meat with bread crumbs add all the other ingredients turn into a dish, and bake from 15 to 20 minutes.

    NO. 74. TOMATO SAUCE WITH SPAGHETTI

    • 1 can tomatoes, or its equivalent in fresh ones stewed
    • 1/2 cup water
    • 1 tablespoon butter
    • 1/2 teaspoon salt
    • 1 tablespoon flour
    • 1 pinch of black pepper
    • 1 tablespoon sugar
    • 5 tablespoons cheese (chopped fine)

    Cook all together for a few minutes. Boil 1/4 package of spaghetti, having water boiling and well salted when it is put in cook until tender drain off the water, and pour tomato sauce over the top.

    NO. 75. TOMATO BISQUE

    • 2 cups of tomatoes (boiled 5 minutes)
    • 1 tablespoon butter
    • 2 tablespoons flour (dissolved in milk)
    • 1/4 onion, minced fine

    Mix all together and let boil for five minutes strain and return to the fire add 3 cups milk, 1/2 cup of cream, 1/4 teaspoon soda, and boil one minute serve at once.

    NO. 76. TOMATO SOUP (ST. JAMES’ STYLE)

    Boil 20 minutes 4 cups of tomatoes with one cup of water strain add 3/4 cup of cracker dust or fine bread crumbs, a teaspoon of lemon juice, a stalk of celery, salt and pepper to taste just before serving, add to each cup a teaspoon of lemon juice, a thin slice of orange, and a tablespoon of whipped cream.

    NO. 77. TOMATO HASH

    • 1 1/2 cups bread crumbs
    • 1 tablespoon butter
    • 2 cups tomatoes
    • 1 onion, chopped
    • 1 tablespoon meat gravy
    • 1 cup chopped meat of any kind
    • 1/2 cup tender corn, either fresh or canned

    Mix thoroughly fry or bake until brown.

    NO. 78. TOMATO, SAUSAGE AND SPAGHETTI

    • 1 quart rich tomato sauce
    • 1/2 pound spaghetti
    • 1/2 cup hot water
    • 1 pound sausage

    If the sausages are in cases, nick them thoroughly place in a frying pan cover with boiling water, simmer until done and well browned (about an hour). Break the spaghetti in small pieces, and cook in salted water until done drain rinse in cold water drain again confine the sausage and spaghetti in the frying pan add the soup diluted with hot water, and let it stand until boiling-hot serve at once.

    NO. 79. TOMATO ASPIC WITH TONGUE

    • 4 cups fresh or canned tomato juice
    • 1 cooked tongue
    • 6 cloves
    • 1 small onion
    • 3 tablespoons gelatin
    • 1 1/2 teaspoons salt
    • Pepper to taste
    • 1/2 teaspoon beef extract

    Simmer together the tomatoes, salt, pepper, onion, and cloves for 20 minutes add the beef extract and gelatin, which should have been soaked in cold water until soft wet a mould with cold water, pour in a thin layer of the tomato aspic, and when it is almost set, put in the tongue, which may be whole if nicely trimmed or sliced as desired add the remaining aspic if the whole tongue is used, or arrange in layers if sliced continue until all the aspic is used when firm serve.

    NO. 80. TOMATO AND SARDINE SALAD (INDIVIDUAL)

    • 1 medium sized tomato
    • 1 teaspoon chopped sweet pepper or pimiento
    • 1/4 teaspoon sugar
    • 3 sardines
    • 2 olives
    • 1/2 teaspoon chopped onion
    • 2 teaspoons chopped celery or cabbage
    • 2 teaspoons mayonnaise
    • 1 teaspoon shredded lettuce
    • 1/2 teaspoon minced parsley

    Cover with mayonnaise (additional) peel the tomato cut off the top and scoop out the center mix with one of the olives chopped, the onion, sugar, pepper, celery, and mayonnaise refill the tomato, and set in a nest of shredded lettuce. Place a spoonful of mayonnaise on top, and sprinkle with the minced parsley surmount with the other olive, and lean three sardines against the tomato to give a tent-like appearance.

    NO. 81. TOMATOES WITH PUFF BALLS

    • 6 tomatoes
    • 1/8 teaspoon paprika
    • 2 tablespoons butter
    • 1/2 teaspoon salt
    • 3 cups water
    • 6 small puff-ball mushrooms

    Cut the tomatoes fine, and stew in water 20 minutes rub through a puree sieve. Add the puff-balls diced, the salt, and the paprika, and simmer for 10 minutes. Add the butter, and serve very hot. The puff-balls should be about the size of medium potatoes. All varieties are wholesome and delicious if eaten when the flesh is as white as curd.

    NO. 82. TOMATOES STUFFED WITH SHRIMP

    • 6 medium sized tomatoes
    • 1/2 teaspoon minced parsley
    • 1 can shrimps, halved
    • 1/2 teaspoon salt
    • 1/2 teaspoon minced onion
    • 2 tablespoons butter
    • 2 slices bread, crumbed
    • A few grains of paprika
    • 1/2 teaspoon green pepper, minced

    Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes scoop out the centers add the other ingredients except the shrimps. Heat the butter boiling hot fry the shrimps then add to the tomatoes fill the tomatoes with the mixture dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.

    NO. 83. TOMATO SURPRISE

    • 1 large can tomatoes
    • 2 hard-boiled eggs
    • 1 tablespoon butter
    • 1 1/2 tablespoons sugar
    • 1 tablespoon flour
    • 1 teaspoon salt
    • 1/8 teaspoon pepper

    Melt the butter and flour, and stir till dark brown turn in the tomatoes, sugar, salt, and pepper cook till thick (about 30 minutes). Just before serving, slice the hard-boiled egg over the top.

    NO. 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

    NO. 85. TOMATO AND CUCUMBER SALAD

    Select firm, ripe tomatoes cucumbers to make the same number of slices half the amount of onions slice and arrange artistically on crisp lettuce leaves sprinkle minced green sweet peppers over all chill when ready to serve pass French or mayonnaise dressing.

    NO. 86. TOMATO AND OKRA SOUP

    • 1 1/2 pints of tomatoes pared and cut fine
    • 1 green pepper chopped fine(seeds removed)
    • 2 quarts water
    • 3 tablespoons salt
    • 1 pint sliced okra
    • 1/4 teaspoon pepper
    • 3 tablespoons rice
    • 3 tablespoons green corn
    • 3 tablespoons minced onion

    Put all the ingredients into the soup pot, and cook gently for two hours then add two tablespoons butter or sweet drippings, and serve. The bones from roast meat or broiled meat adds to its flavor.

    NO. 87. DEVILED TOMATOES

    • 4 large, firm tomatoes cut into thick slices
    • 1 tablespoon mushroom ketchup
    • 1/4 teaspoon dry mustard
    • 1 tablespoon vinegar
    • 1/2 teaspoon onion juice
    • 1 scant tablespoon sugar
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/8 teaspoon paprika

    Mix all the above ingredients put two tablespoons cotton cooking oil, butter, or lard into a frying pan, add mixture of seasoning, and when hot put in the tomatoes, and cook until tender serve hot.

    NO. 88. TOMATOES BAKED WITH EGGS

    Select firm, ripe tomatoes peel cut off the stem end scoop out the center sufficiently to hold a broken egg-do not break the yolk season with butter, pepper, and salt cover with buttered bread crumbs, and bake in a moderate oven until tomatoes are tender.

    Serve on rounds of buttered toast with cream sauce.

    NO. 89. TOMATOES WITH NOODLES (VERY RICH)

    Take 3 pounds of fresh tomatoes (or 1 quart can) peel, season, and cook the same as for tomato sauce.

    Noodles. Break two eggs in a bowl beat, adding a pinch of salt then work in flour with the hands until the dough is very stiff turn on board, and work until dough is smooth and shining. Pinch off a piece the size of a hen’s egg, and roll out as thin as paper cut into very narrow strips with a sharp knife roll or drop them in as you wish boil in the tomato sauce until done. If the sauce does not contain sufficient butter add another tablespoon. Cook slowly until done serve hot. To many tastes the noodles are superior to macaroni or spaghetti.

    NO. 90. TOMATO OMELET

    • 6 eggs well whipped
    • 2 tablespoons flour, mixed until smooth with a little milk, pepper and salt to taste
    • 4 tomatoes peeled and chopped very fine

    Stir all together, and fry in butter serve hot.

    NO. 91. TOMATO HUNGARIAN STEW (VERY RICH)

    • 2 pounds of cheapest cuts of beef cut into small pieces.
    • 1 onion sliced and fried with the meat, in butter or drippings, until the meat begins to turn brown.

    Put a layer of the meat in the kettle cover with a layer of the thinly sliced onion continue this way, alternating the layers of meat and onion until all the meat has been used cover with cold water, and gradually bring to the boiling point. Turn in two cups or its equivalent of canned or fresh tomatoes, but do not stir simmer for two hours, tightly covered then add some potatoes cut into thick slices or chunks salt and pepper to taste cook until meat is tender, and serve hot.

    NO. 92. TOMATO SOUFFLE

    Stew down to one pint 3 cups of tomatoes rub through a sieve sweeten to taste, and add the beaten yolks of 6 eggs and stiffly whipped whites bake in a hot oven until set serve as soon as done.

    NO. 93. TOMATO HIGDOM

    • 1 bushel of green tomatoes, chopped fine
    • 1 cup mustard
    • 1/2 cup celery seed
    • 3 pounds sugar
    • 1 1/2 cups salt
    • 12 red peppers, chopped fine

    Mix the salt with the. chopped tomatoes let stand over night press hard and drain off all the juice possible. Mix all the other ingredients thoroughly pack in jars, and cover with boiling hot vinegar.

    NO. 94. TOMATO CHOWDER (EXTRA FINE)

    • 1 peck green tomatoes
    • 1 1/2 pints sugar
    • 12 sweet peppers
    • 1 teaspoon ground cinnamon
    • 2 green hot peppers
    • 1 teaspoon celery seed, ground
    • 2 ripe hot peppers
    • 1 teaspoon ground mustard
    • 1 quart salt
    • 1 teaspoon ground allspice
    • 12 onions
    • 1 teaspoon cloves, ground
    • 2 quarts vinegar
    • 3/4 pint grated horse radish

    Sprinkle the salt over the chopped tomatoes, peppers, and onions mix and let stand over night press out and drain off the water next morning. Mix all the other ingredients thoroughly, and boil for 15 minutes pack in glass or stone jars cover with hot vinegar, and seal.

    NO. 95. TOMATOES RICED

    • 1 cup rice
    • 1 tablespoon butter
    • 1 can tomatoes
    • Salt and pepper to taste
    • 2 cups sour stock or water

    Melt the butter in stew kettle turn in the rice and cook five minutes, stirring all the time now add the stock, tomatoes and seasoning boil one-half hour turn into a baking dish, and bake 25 minutes in a moderate oven serve hot.

    NO. 96. TOMATO POT ROAST

    Put roast into a suitable pan pour over it one cup of boiling water let remain on the stove until it begins to boil pour over this a large can of well seasoned tomatoes bake in a medium oven until done, which will require about three hours.

    NO. 97. TOMATOES A LA INDIAN

    Cut rounds of bread and saute in butter until brown on both sides cut ripe, firm tomatoes in thick slices, two for each person cut into strips a good sized green tomato dip in boiling water drop in ice water. Wipe the tomatoes and fry in hot butter lay a slice of each on each slice of bread season well, and sprinkle with pepper and cover with another slice of tomato garnish with the yolks of hardboiled eggs put through a ricer with a little parsley.

    NO. 98. RIPE TOMATO CHUTNEY

    • 10 ripe tomatoes, peeled and chopped fine<
    • 6 large green apples, peeled, cored, and chopped fine
    • 3/4 pound of raisins, seeded and chopped
    • 2 red peppers, cored and chopped very fine
    • 3 onions, medium-sized, chopped very fine
    • 1 pound brown sugar
    • 1/2 cup salt
    • 3 pints vinegar
    • 2 tablespoons mustard seed

    Place all but the vinegar in an open mouthed jar scald the vinegar when cool pour over the mixture. The vinegar must just cover the mixture. If it does not, scald more and add to it. Stir every day for ten days then set aside in a cool place until needed for use.

    NO. 99. SUPERIOR TOMATO PICKLE

    • 3 quarts green tomatoes, chopped
    • 1 quart ripe tomatoes, chopped fine
    • 3 small bunches of celery, chopped very
    • 1 quart small green cucumbers, chopped
    • 6 medium-sized onions, chopped
    • 1 large ripe cucumber, chopped
    • 4 green peppers, chopped
    • 7 cups vinegar
    • 4 red peppers, chopped
    • 1 teaspoon mustard
    • 1 pound cabbage, chopped
    • 1 teaspoon black pepper
    • 1/3 cup salt
    • 1 teaspoon cinnamon
    • 4 cups brown sugar
    • teaspoon ground cloves

    Chop vegetables sprinkle with salt, and let stand over night press out the water, and drain in the morning. Mix all the other ingredients mix thoroughly in small jars cover with vinegar, pack and seal. It spoils rather quickly after opening.

    NO. 100. TOMATO SAUCE, (COMMERCIAL STYLE)

    Use 1/2 bushel of ripe tomatoes, washed and mashed to a pulp put in a porcelain lined kettle with 2 tablespoons salt boil until tender cool, and mash through a sieve. Take 1/2 gallon of the thin juice add 2 pounds of sugar, one tablespoon each of whole cloves and black pepper, six blades of mace, a short stick of cinnamon, and a root or two of ginger. Let this boil until well flavored with the other spices then strain, mix with the other juice, and boil until thick add 1 quart of apple vinegar boil 15 minutes bottle and seal. Ordinary fruit jars may be used. Keep in a cool, dark place. It can be used immediately, but improves with age.

    No. 101. GREEN TOMATO PRESERVES (DELICIOUS)

    Place in preserving kettle heat slowly without water allow to simmer all day, taking care not to let it scorch when it becomes thick and dark in color add the lemons put hot into jars, and seal. This is truly delicious try it.

    NO. 102. TOMATO MINCE MEAT, NUMBER TWO

    Slice up the desired quantity of tomatoes sprinkle with salt put in a bag hang up and allow to drain over night in the morning take equal weights of tomatoes and sugar, and cook until the tomatoes are thoroughly done to 7 pounds of the mixture of tomatoes and sugar add 3 pounds of seedless raisins, and mace and cinnamon to taste cook a short time after adding the seasoning, and put into jars. It will keep without being sealed. It makes delicious pies, more relished by some than ordinary mince-meat.

    NO. 103. TOMATO MINCE MEAT, NUMBER THREE

    • 1 peck green tomatoes, chopped fine
    • 4 pounds brown sugar
    • 1 pound chopped citron
    • 1 teaspoon salt
    • 1 pound of raisins
    • 2 teaspoons cinnamon
    • 1 pound currants
    • 1 teaspoon cloves
    • 2 cups chopped suet
    • 1 cup vinegar

    Cover the tomatoes with cold water scald and drain three times (scalding each time 1/2 hour) mix all together cook until tender seal in glass jars, and set in a cool, dark place.

    NO. 104. TOMATO FRITTERS, NUMBER ONE

    Rub a pint of tomatoes through a sieve thicken with 2 tablespoons of corn starch, and add seasoning. Remove from the fire, and add one egg, yolk pour into a shallow pan to cool, then cut into rounds roll in egg-white and bread crumbs, and fry a golden brown in deep fat.

    NO. 105. TOMATO FRITTERS, NUMBER TWO

    Beat well 1 cup of flour, teaspoon salt, a level teaspoon baking powder, a teaspoon melted butter, 2 egg yolks, and 1/2 cup of milk. Add the beaten whites of eggs and 3 tablespoons of tomato pulp. Fry in deep fat and roll in sugar.

    NO. 106. TOMATO FLUFF

    Cook one cup of sugar, one cup of strained tomato juice, and the juice of half a lemon to a thick syrup pour the mixture slowly over the stiffly-beaten white of 1 egg serve at once or chill as desired.

    NO. 107. GREEN TOMATO CREAM (DELICIOUS)

    Wash and slice four medium-sized green tomatoes slice thin one sour apple, and add one onion chopped fine. Put two tablespoons of fat in frying pan and place over fire. When hot scatter in onion and apple, and let fry 5 minutes then lay on slices of tomatoes that have been sprinkled on either side with flour, salt, and pepper when brown on both sides pour over two cups of hot sweet milk, and let simmer 5 minutes serve hot.

    NO. 108. GREEN TOMATO PIE, NUMBER ONE

    Peel the tomatoes, and with a sharp knife slice very thin proceed as for apple pie add one cup sugar into which a teaspoon more or less of flour has been added, according to the juiciness of the tomatoes dot all over sparingly with lemon cover with top crust brush with beaten egg or milk bind edges with muslin, and bake 40 or 45 minutes. This pie is more savory the day after it is baked.

    NO. 109. GREEN TOMATO PIE, NUMBER TWO (VERY RICH)

    Slice the tomatoes very thin sprinkle with lemon juice rather generously sweeten with brown sugar dot a tablespoon of butter evenly over the pie cut some preserved ginger in little bits, and scatter evenly over the pie, also a little chopped lemon peel, and a dusting of cinnamon, after which dredge some flour over the top to keep it from being too juicy, and cover with rich paste. This is said to be a very rich pie.

    NO. 110. TOMATO SOUP WITH OATMEAL

    • 1 cup tomatoes, either fresh or canned
    • 1 cup water
    • 1 small onion, chopped fine
    • 3 tablespoons rolled oats
    • 1/4 teaspoon salt
    • 1 scant tablespoon sugar
    • A dash of pepper

    Put all the ingredients in a sauce pan together simmer one-half hour rub through sieve, reheat and serve.

    NO. 111. TOMATO PUFFS

    Peel and slice well ripened tomatoes sprinkle with a little salt and pepper dust liberally with sugar dip each slice in rich pancake batter (rather thick) fry a rich brown serve at once.

    NO. 112. STEWED TOMATOES, PLAIN

    Select the required amount of well ripened tomatoes peel remove hard part of the core stew gently for 40 or 50 minutes season to taste with salt, pepper, sugar, and 1 tablespoon butter cook 10 minutes longer (uncovered)

    NO. 113. TOMATOES AND BEETS

    Cook the beets in boiling water until thoroughly done slice. Prepare enough ripe tomatoes to make an equal number of slices arrange all in a suitable dish sprinkle with salt, sugar, pepper and enough boiling-hot water vinegar to cover them let stand for one our in a cool place before serving.

    NO. 114. TOMATO SALAD (VIENNA STYLE)

    Prepare beets the same as for above recipe for every two slices of beet add one slice of tomato, one slice of cucumber, one small slice of onion sprinkle each vegetable separately with sugar, pepper, and salt scald enough vinegar to cover the entire mixture. Pour over the vinegar boiling-hot let it stand until cold arrange all artistically in a salad bowl pour the vinegar over them chill for 1 hour, and serve. Mayonnaise or French dressing may be used if desired, instead of the vinegar.

    NO. 115. TOMATO SOY

    • 1 large pepper, finely shredded
    • 1 tablespoon black pepper, ground
    • 1/2 peck ripe tomatoes
    • 1/4 cup salt
    • 1 large onion cut in slices
    • 1 teaspoon ground mace
    • 1 tablespoon ground allspice
    • 1/2 pint vinegar
    • 1 tablespoon ground cloves

    Boil all together slowly for 1 hour cool, and bottle for use.

    NOTE: In the preparation of this bulletin I have used freely the work of many of the very best culinary experts, rearranging in some instances to suit our particular conditions. From every source taken, I wish to give my sincere thanks.


    Boneless, skinless chicken thighs contain just enough fat to keep the meat moist and flavorful during the cooking process. Make sure to trim off any excess fat so that the dish doesn&rsquot get too greasy. Cut them into larger pieces, about 1 ½-inches. This size makes it easier to sear and factors in shrinkage during cooking.

    If desired, you can substitute chicken breast, which is a leaner cut. However, simmer in the sauce just until the meat cooks through, or it will become very dry, about 5 minutes.


    Pakistan Seizes Hashish

    Government agents seized more than 12 tons of hashish in Karachi on Tuesday and arrested four people for drug trafficking, customs officials said.

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    Spanish police seize 20 tons of hashish

    Twenty tons of hashish were seized and 11 people arrested in a raid by Spanish police today.

    Twenty tons of hashish were seized and 11 people arrested in a raid by Spanish police today.

    The drugs were hidden in a warehouse in Arganda del Rey, about 13 miles east of Madrid.

    A police statement said: “This could be the biggest seizure of hashish to date in Madrid.”

    Ten of the men arrested were Moroccans, police said. The other man was a Spaniard.

    The drugs, which had come from Morocco, were discovered after a five-month surveillance operation and had been hidden in 10 large wooden boxes, the statement added.

    Several vehicles, including a large trailer truck, were impounded along with computer equipment, cell phones and money.

    The suspected leader of the drug ring was arrested trying to flee the country with two suitcases and money. The police operation was still ongoing, the statement said.

    The biggest drugs bust in Spain this year was in October in the southern port of Algeciras where police seized over 26 tons of hashish.


    Freezer Tomato Sauce

    • Quick Glance
    • (1)
    • 10 M
    • 1 H, 30 M
    • Makes 12 cups | 3 quarts

    Ingredients US Metric

    • 8 pounds cherry tomatoes or small plum tomatoes
    • 6 tablespoons water
    • 1/4 cup extra-virgin olive oil
    • 3 shallots, finely chopped
    • 4 to 6 garlic cloves, crushed to a paste with 1 teaspoon sea salt
    • 4 large basil or rosemary sprigs
    • 3 large flat-leaf parsley sprigs (optional)
    • Salt and freshly ground black pepper
    • 2 teaspoons brown sugar (optional)

    Directions

    Plop the tomatoes into a large pot or Dutch oven and add the water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly on the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to keep the tomatoes from sticking to the bottom.

    Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.

    Place the strained tomatoes, oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups.

    Taste and season the sauce with salt and pepper to taste and, if desired, the sugar. Use immediately or freeze for later.

    To freeze: Let the tomato sauce cool completely to room temperature. Divvy it among six 1-quart plastic freezer bags—each bag will contain about 2 cups sauce, making each bag only half full. Place the bag on its side on a flat surface in the freezer until solid, at least 1 hour. Then stand the flat bags of frozen sauce on end, as you would books on a shelf, to minimize the amount of space they take in your deep freeze.

    To thaw: Thaw the frozen bags of sauce by completely immersing them in a bowl of cold water, about 1 1/2 hours to partially thaw. Or place the bags of tomato sauce on a plate and thaw in the refrigerator for about 4 hours. You don’t have to completely thaw the sauce before you rewarm it.

    To serve: Transfer the thawed sauce to a pot, bring to a boil, reduce the heat, and gently simmer until warmed through, 5 to 10 minutes. If a thicker sauce is desired, continue to simmer until reduced. Originally published August 20, 2016.

    Recipe Testers' Reviews

    Lisa O.

    This freezer tomato sauce recipe is a great and easy way to bring summer tomato flavor to the doldrums of winter without the scary canning part!

    If you have a food mill, use it instead of a food processor because you won’t have to strain the sauce to remove skins and seeds. I didn’t reduce it as much as they said I like to reduce the sauce instead when I defrost and use it. I used basil instead of rosemary, which makes the sauce more versatile later on. I omitted the parsley, as it browns quickly when cooking and is better added either when putting the cooked sauce in the bag, or just before use, since parsley is available year-round.

    Emily Olson

    This is a very simple tomato sauce. This sauce is full of flavor and timely ingredients with numerous tomatoes available at markets.

    Gabriella K.

    This freezer tomato sauce is sweet yet tart. I'd reduce it even further after defrosting, as ice crystals may build up during freezing and thin the sauce.

    Deb Russell

    This freezer tomato sauce was easy and tasted delicious. It’s the height of summer and tomatoes are pretty good. It was nice and thick and didn’t lose its taste after defrosting. I would only use 2 cloves next time.

    HUNGRY FOR MORE?

    If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    Hi. This looks wonderful and I would love to try it. Is it necessary to add lemon juice when freezing the sauce in bags? I see that it is called for when canning to prevent botulism. Thank you.

    Irene, there’s no need when freezing the sauce.

    I am so happy to have found this recipe as I have tons of cherry tomatoes and basil I need to do something with (other than dehydrate the tomatoes and make pesto with the basil :-)). Could you just offer some clarification on what you refer to as a “sprig” of basil? Is there an approximate number of large/medium/small leaves you could translate this to? Many thanks.

    Emily, we, too, are so glad you found this recipe! Great question. A lot of it depends on personal preference and just how pronounced a basil flavor you’d like in your final sauce. I tend to veer on the side of less is more, so I would go with maybe 6 small leaves. But again, it all depends on how you like your sauce and how you intend to use it. If you do plan to freeze some for random uses in the future, I would definitely use less basil so that the flavor isn’t too pronounced and doesn’t overwhelm whatever recipe you make in the future. Because you can always add more basil to the final dish, but you can’t take it away! Good luck and kindly let us know how it goes…!


    Sofregit

    • Quick Glance
    • Quick Glance
    • 10 M
    • 2 H, 10 M
    • Makes about 1 1/2 cups

    Ingredients US Metric

    • 1/3 cup extra-virgin olive oil
    • 1 medium yellow onion (8 ounces), finely chopped
    • A few generous pinches kosher salt
    • 1 small green or red bell pepper (5 ounces), finely chopped
    • One (15-ounce) can tomato sauce

    Directions

    In a medium saucepan over medium-high heat, warm the oil until it shimmers. Add the onion and salt and reduce the heat to medium-low. Cook, stirring often to prevent burning, until the onion is translucent, 15 to 20 minutes. Add the bell pepper and cook until the onion turns very soft and pale golden and the pepper is tender, 15 to 20 minutes more. Give it time. When it’s ready, the onion will fall apart in your fingers.

    Add the tomato sauce, increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to low and gently simmer, uncovered and stirring occasionally, for 1 1/2 hours. You should see only a few bubbles here and there as the sauce cooks. The sofregit is finished when it’s reduced to a thick, chunky consistency that falls from a spoon in a dollop. You’ll end up with about 1 1/2 cups sofregit. (You can refrigerate the sofregit for up to several days or freeze it by spooning it into ice cube trays in 2-tablespoon portions and then placing in the freezer until frozen throughout. Pop the sofregit out of the trays and place them in a resealable plastic bag. Store in the freezer for up to 3 months. Thaw before using or add them directly to the pan for dishes that will be simmering.)


    Easy Pressure Cooker Meatballs in Tomato Sauce

    Making meatballs in the pressure cooker is easy, fast and splatter-free. I make them often so I’ve streamlined the whole process to dirty as few dishes as possible.

    Meatballs in tomato sauce are a classic Southern Italian recipe, but when they’re draped over spaghetti, they’re actually being served in an Italian American way. Let me explain…

    In Italy spaghetti is served with just the sauce the meatballs were cooked in, and then, as a second course, the meatballs are served on a new plate with a salad. The more practical new-world Italian Americans turned this two-course meal into a single dish by simply serving the meatballs on top of the spaghetti. And so, Spaghetti and Meatballs was born! Today’s busy old-world Italians, seeing the practicality of this arrangement, are starting to introduce this dish on their dinner table as well.

    Meatballs are the ultimate frugal meat dish – the addition of breadcrumbs lets you make more with less without compromising flavor or appearance. The breadcrumbs are also the secret to tender meatballs – the more bread you add, the more tender and bread-puddingly the meatballs become. Make your own breadcrumbs out of sourdough bread, or whole wheat crackers and then pop them in the chopper or electric grater. Throw the bread crusts in there too, they add flavor and color.

    And speaking of frugality, after serving this dish you’ll have enough tomato sauce left-over to freeze for one more pasta meal. The sauce will have taken some of the meatball flavor so it will be a light ragu. If I have any left-over meatballs (which is rare in my family) I break them up and toss them in the leftover sauce.

    Making the classic Spaghetti and Meatballs
    The meatballs will be able to wait a bit either with the electric pressure cooker’s “keep-warm” setting or in a sealed stovetop pressure cooker off the heat (for 30 minutes or more) but pasta waits for no man! I bring the pasta water to a boil in a separate pan once I’ve closed the pressure cooker. Then, when the meatballs are just finished their 5-minute pressure cooking time and I’m waiting for the 10-Minute Natural Release, I dump the dry spaghetti in the boiling water and cook them. When the spaghetti is ready, the meatballs are ready. I release any remaining pressure from the meatballs and use a couple of ladles of tomato sauce to dress the strained spaghetti. Then, I quickly pile the spaghetti in dinner bowls, top with meatballs, and serve.

    More Serving Suggestions: Meatballs – no limits!
    If spaghetti aren’t your speed there are tons of ways to serve these meatballs. Drop them and a drizzle of sauce on an island of mashed potatoes, tuck them next to steamed rice or slice them in half, line them up on a small baguette and cover with mozzarella cheese slide that under the broiler for a few minutes for a meatball sub! Sometimes, right before making the meatballs, I slice and slide a tray of potato wedges in my little toaster oven and the kids love eating the meatballs and dipping these oven fries into the tomato sauce.

    Leave a comment and photo, below, to let us know how you serve delicious pressure cooker meatballs!


    A New Book Chronicles Vermont's Biggest Marijuana Smuggling Bust

    On July 31, 1991, Vermonters Billy Greer and Steve Hutchins were arrested, along with eight other Americans and 15 Canadians, for smuggling 120 tons of Pakistani hashish into Canada. At the time, it was the largest marijuana bust in Vermont and Canada's history.

    Four days earlier, the crew had run into rough seas while unloading the hash, which was stashed in 55-gallon plastic barrels, from an offshore vessel onto inflatable rafts. Fearing they'd get apprehended, the smugglers panicked and dumped dozens of the barrels, with a street value of more than $600 million, into the Gulf of Saint Lawrence. The floating barrels were spotted by marine biologists and whale watchers, who alerted authorities.

    Hutchins was a Lyndonville native and former Colchester firefighter Greer, a South Burlington native and son of the founders of a prominent chain of Chittenden County dry cleaners. In court, prosecutors alleged that they had reaped an estimated $300 million from years of smuggling drugs and cash across the U.S.-Canada border. Both men vehemently denied the claim, but in 1999 a federal judge in Burlington sentenced Greer and Hutchins to more than 20 years in prison.

    Nearly three decades after the demise of that international smuggling ring, the story has taken on near-mythic status in Vermont. In November 1995, Peter Freyne, Seven Days' longtime political columnist, interviewed Greer. Freyne quoted Ellen Raymond, a Vermont marijuana decriminalization advocate at the time, who described Greer as "a folk hero [and] the epitome of the real Vermonter."

    Now, a new book by a former Burlington Free Press reporter provides a colorful, in-depth account of the botched smuggling operation, unearthing many missing details. In Ha$h Tag, retired journalist Dave Schaefer traces the roots of the international drug ring from its humble beginnings, when Hutchins and Greer met at a poker game in the 1970s, to its ties to a murderous global crime syndicate known as "the Octopus" that operated out of Amsterdam and Pakistan.

    Schaefer, 81, who divides his time between Vermont and Florida, began researching his fourth book in 2000 by interviewing retired law enforcement agents and by poring over court transcripts and press accounts. But it wasn't until 2015, two years after Greer was released from prison and agreed to meet with the author, that the book "kicked into high gear," Schaefer said in a recent interview.

    Schaefer had left journalism by 1991, when Greer and his crew, known as "the Company," were apprehended. "That was the middle of the story, as everyone learned later," the author said. Though Schaefer begins the book with the high-profile arrests, much of his story unfolds in the 1970s and '80s, when Greer and Hutchins were evolving from small-time local weed dealers into global traffickers.

    "In the '70s, we were all thinking about the Vietnam War and the hippies and the Soviet Union," Schaefer said. "This whole world [of drug smuggling] was operating pretty much out of sight to everyone — except to those who were in it."

    As it tells Greer's story, Ha$h Tag also traces the parallel but radically different career path of another South Burlington native: Rick Carter, who spent years pursuing Greer and his crew as an agent of the U.S. Drug Enforcement Administration. In the 1960s, while Greer was playing football for Rice Memorial High School, Carter attended South Burlington High School with Sharron Wright, who later married Greer and is the mother of their kids. (They've since divorced.)

    Schaefer provided Greer and Hutchins with early copies of his manuscript, but both declined to contribute interviews. (Greer also did not respond to Seven Days' inquiries.) Carter, however, was more forthcoming.

    The former DEA agent was known as a badass Vermont lawman who rode a Harley-Davidson and infiltrated biker gangs in Ha$h Tag, Schaefer describes him as "a bearded, muscular weightlifter who resembled a tougher, beefier Chuck Norris." The two men arranged to meet at the DEA office in Burlington. When a huge, intimidating guy with long hair and boots walked in, Schaefer recalled, "I thought, God, I hope there's a cop around here somewhere. But it was Rick."

    Carter and Greer crossed paths many times throughout their respective careers. The first time Carter arrested Greer was in 1984, for growing 150 plants in a Bakersfield greenhouse. According to court records, Greer claimed that most of the plants were being sold to Vermonters who grew their own. (Greer served five days in jail and paid a small fine.) Carter went on to play a major role in taking down not just "the Company" but also its overseas connections.

    Those small-town, everyone-knows-everyone-else's-business details make Ha$h Tag an intriguing tale, especially for Vermonters, who will recognize many of its locales. Longtime Burlingtonians will remember the Chickenbone Café, at 43 King Street, a popular watering hole for college students that was also notorious for drug activity. Owner David Abdoo was eventually busted in 1991, Schaefer reports, in connection with a 6,400-pound shipment of hashish that was seized in Boston Harbor.

    Ha$h Tag also sheds light on the largely invisible world of trafficking that operated for decades across Vermont's northern border. As Schaefer explains in the book, Greer and Hutchins partnered with the Québec-based Luterman-Lecker organization, a Canadian syndicate that ran drug distribution in a 300-mile radius around Montréal throughout the 1970s and '80s.

    Schaefer peppers his book with compelling details of the smugglers' techniques. They began with solo backpackers hiking through remote, wooded crossings and eventually grew to involve snowmobiles, ATVs, pickup trucks with hidden compartments, night-vision goggles and scuba teams. Sometimes hashish was smuggled in rolled-up rugs shipped from Pakistan to a local carpet store.

    At times, there's a Keystone Cops quality to the narrative. Schaefer recounts how drug bundles were dropped from airplanes and bounced and broke apart, how others fell onto railroad tracks and were run over by trains, and how still others were smuggled by fishing boats in cardboard boxes that got wet, disintegrated and spilled their contents down a cliff. In one instance, according to court records, the smugglers stashed $60,000 in cash in a tree, only to discover later that a squirrel had shredded it to build a nest.

    Such blunders notwithstanding, Schaefer writes that Greer and Hutchins actually ran a tight ship for 15 years and never got any of their crew arrested — until their luck ran out in 1991.

    Ha$h Tag is not always the most polished read and could have benefited from more rigorous editing. Some quotes and facts aren't contextualized — Schaefer's book includes no footnotes, endnotes or index, making it difficult to identify their sources — and some characters and details are introduced for no apparent reason.

    Schaefer writes in a folksy voice that can make things confusing, especially when he alternates between using characters' first and last names. He also shows his age when describing two female characters as "energetic and attractive."

    More problematic is Schaefer's inclusion of extended quotes from a story about the global crime syndicate titled "The Octopus," by David Guyatt, which made the rounds of the internet around the turn of the century. In the process of tracing the origins of the global drug cartel, Guyatt alleges that proceeds from the Iran-Contra cocaine sales of the 1980s, which were orchestrated by Col. Oliver North, were funneled to then-Arkansas governor Bill Clinton and his presidential campaign war chest. Whether truth or conspiracy fantasy, such tangents add little to the Vermont-based narrative.

    But Schaefer's story regains its sea legs once it takes to the open waters. Himself an accomplished sailor who has written a book about sailing to Cuba, Schaefer excels when describing the vessels used to transport the hashish: the 238-foot Pacific Tide III and the 462-foot Giant IV barge. The latter was one of only 10 vessels of its kind in the world, designed to move offshore oil rigs weighing as much as 30,000 tons.

    Drawing from ships' logs and charts, Schaefer threads together an ocean journey that began in Pakistan, where members of the Pakistani army loaded hashish from camels onto the Pacific Tide. He traces the cargo's long and circuitous route to northern Québec via Malaysia, Sumatra, Sri Lanka, Oman and elsewhere, with refueling stops in ports where fuel was costly but inspections unlikely.

    The book's final chapters speed through the various trials in the U.S. and Canada and the ensuing prison sentences. An epilogue updates us on where Greer, Hutchins, Carter and other central figures in the book are now.

    Today, the contraband that Greer and Hutchins trafficked is legal on both sides of the Canadian border, a point that's not lost on Schaefer. Many Vermonters are skeptical about the war on drugs, especially with regard to cannabis, and about the need for the often dangerous cat-and-mouse game that played out between smugglers and drug-interdiction agents. Noting that Hutchins and Greer spent years in prison while the Sackler family, owners of Purdue Pharma, made billions off the far more damaging opioid crisis, Schaefer said, "The irony just blows me away."

    For his part, Carter, who retired from the DEA in 2012, told Seven Days, via email, that he thinks Schaefer did a solid job of retelling the investigative side of the story. However, he cautioned against glamorizing Greer, Hutchins and their crew as swashbuckling drug smugglers. As he put it, "There always seems to be an uglier side of the story, too," including the violence fueled by money and greed.

    "I do understand . the fascination one would get from reading the details of how the group accomplished their years of border smuggling efforts," Carter added. "I can also imagine the thrills experienced by the individuals as they did these border crossings and ship offloads."

    Indeed, the case sent Carter on many thrilling "overseas adventures" of his own. He recalled once thanking Greer for that opportunity when he bumped into him at the Federal Building in Burlington during a court proceeding.

    Though not a perfect true-crime book, Ha$h Tag is a quick and compelling read about the golden age of weed smuggling. It should especially resonate with readers who partook of black-market cannabis in the decades before Canada and Vermont legalized the drug in 2018.

    And, given the hints that Schaefer dropped about potential documentary films and Hollywood movie deals, it's unlikely Vermonters have heard the last of Steve Hutchins and Billy Greer.

    Ha$h Tag, by Dave Schaefer, Waldorf Publishing, 195 pages. $16.95.

    The original print version of this article was headlined "Hashed Out | A reporter's new book tells the tale of Vermont's most notorious marijuana smuggling bust


    The Real Reason You Shouldn't Store an Open Can of Food in the Fridge

    When I roast a bunch to snack on, I'll use two whole cans, but when I just want extra protein on a salad, I'll take what I need from one can, dump the rest in a container, and stick that in the fridge. Because that's what you're supposed to do, right?

    It's not a trick question. That is what you should do with leftover canned food, as opposed to covering the opened can and sticking it in the fridge. But why? The reason has nothing to do with food safety, or metal or chemicals from the can corroding and leaching into the food.

    Concerns about one chemical in particular, Bisphenol-A, or BPA, aren't entirely unfounded, however. There's ongoing debate and conflicting research on the amount and effect of our exposure to BPA, which mimics the estrogen hormone. Studies have linked it to an increased risk for certain diseases, and scientists are especially worried about its effects on the brain development of babies and kids.

    The FDA's current position is that the use of BPA in food packaging is safe, though the agency acknowledges it's an issue that requires continuous monitoring. And for what it's worth, more food manufacturers are developing BPA-free packaging. (This report by the Environmental Working Group details which canned food brands use BPA and which don't.)

    For acidic foods such as canned tomatoes, metal leaching out from the lining of the can is a possibility, says Carl Batt, a professor of food microbiology at Cornell University.

    Bet she wishes she had used a Tupperware.

    But "can corrosion," as the USDA's Food Safety and Inspection Service calls it, develops over several years before it starts to affect the food inside the can.

    "Me personally,"Batt told me via e-mail, "I wouldn't worry about it."

    In fact, the USDA's Food Safety and Inspection Service says it's fine to leave food in the can and refrigerate it. (If you do that—and who hasn't at some point?—you should cover the can.) It's just not the best thing to do.

    No, the argument for transferring food to another container really comes down to flavor and quality. Whether it's chickpeas or chipotles in adobo, food is going to taste better—less canned, if you will—and hold up better in the fridge if it's transferred to another container first.

    "It's more about maintaining the quality and taste like you would for any other food you prepare," says Katie Toulouse, communications manager for the Canned Food Alliance. "If you're making chicken, you're not going to store it in the pan."

    One thing to make certain, though, is that the container you use is as clean as possible. Canned food is commercially sterile. "If you move the contents to some container that used to contain some old ground beef that was left in there too long AND you didn’t wash it well, that is a recipe for disaster," Batt says.

    Keep a lid on so the food doesn't dry out and get funky, refrigerate it, and eat it within four days, the USDA says.


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