Put in no green vegetables till the water boils, if you would
keep all their sweetness.
When green peas have become old and yellow, they may be made tender
and green by sprinkling in a pinch or two of pearlash, while they
are boiling. Pearlash has the same effect upon all summer vegetables,
rendered tough by being too old. If your well-water is very hard, it
is always an advantage to use a little pearlash in cooking.
Tomatoes should be skinned by pouring boiling water over them. After
they are skinned, they should be stewed half an hour, in tin, with
a little salt, a small bit of butter, and a spoonful of water, to
keep them from burning. This is a delicious vegetable. It is easily
cultivated, and yields a most abundant crop. Some people pluck them
green, and pickle them.
The best sort of catsup is made from tomatoes. The vegetables
should be squeezed up in the hand, salt put to them, and set by
for twenty-four hours. After being passed through a sieve, cloves,
allspice, pepper, mace, garlic, and whole mustard-seed should be
added. It should be boiled down one third, and bottled after it is
cool.
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