Connecticut Western News

Dried Tomatoes.

Housekeepers in the country, who have many tomatoes and few cans, can easily preserve a large quantity of this very easily raised fruit by drying it. This method requires little outlay, and comparatively little trouble. Scald and peel the tomatoes, as for canning. Boil them slowly in a porcelain kettle or stone jar until the original quantity is reduced one-half. Then season them in the proportion of a teaspoonful of salt and half a cupful sugar to a gallon of stewed tomatoes. Spread on the plates and dry quickly, without scorching. As the moisture dries away and the stewed fruit takes shape, scrape it up so that both sides may dry, and let the contents of several plates, heaped up lightly, stand in bright sunshine a little while before putting away. Store in bags and keep dry.

When wanted for use, put a small quantity soaking in considerable water several hours, or over night. Stew in the same water long and slowly—three or four hours—keeping boiling water at hand to add if it grows thick, and so is in danger of burning. It should be quite thin when done, and may be thickened with bread crumbs, and seasoned with a little sugar, salt, and butter—of course tomatoes should not be made sweet.