OCR Text |
Show TOMATO PASTE. Tomato paste, which is very convenient con-venient for making tomato soup, sauce for meat, for use in preparing prepar-ing rice, maccaroni, etc., with tomato, to-mato, and for general seasoning in cooking, can be made at home according ac-cording to the following directions prepared by the United States Department De-partment of Agriculture: 1 quart thick strained tomato pulp. 1 slice onion (2 inches in diameter). 1 tablespoon mixed spices. 1-2 teaspoon salt. 1 teaspoon sugar. . 1 teaspoon paprika or 4 teaspoons sweet red pepper pulp. Have the tomato pulp concentrated concentrat-ed to the thickness of ketchup before be-fore measuring. Tie spice in cheesecloth cheese-cloth and cook with tomato pulp in a pan over boiling water for about three hours. The pulp should be cooked until much of the moisture is evaporated and the paste thick enough to hold the shape of spoon when tested by dripping out a spoon of it. ' ; Mix one tablespoon of spices about as follows: 1-4 teaspoon mustard seed. 1-2 teaspoon cloves. 1-2 teaspoon cinnamon. 1-2 teaspoon crushed celery seed. 1-2 bay leaf. 1 sprig mace. 1-4 teaspoon whole black pepper. |