Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1873-09-03

This vegetable is universally popular
whether it is served raw, or in the various
ways in which it can be cooked. Yet
greater quantities are probably eaten raw
than in any other way and the manner of
dressing them is greatly varied. Some per-
sons use only vinegar and salt others vim
cgar, salt and oil while others prefer SUI
gar and cream, as for Strawberries We
prefer them with salad dressing, prepared
with raw eggs, mustard, oil and vinegar,
salt aud pepper, or with a mayonnaise dress
ing, such as is used for lobster aud chicken
salad. Tomatoes should always have their
skins removed by pouring boiling water
over them, and after being cut in thin slices
should be placed upon the ice to make them
crispy cold If eaten in tepid state their
fresh favor is much injured The salad
dressing should deserved in a separate dish,
ami served as pudding sauce or gravy
Tomatoes to be eaten raw, should be of the
finest qualities grown, such as tho Trophy
and Arlington, as their superiority is more
readily discorned than when cooked, 1t is
difficult to spoil tomatoes, even if badly
cooked, provided that bad butter is not
added to them but one can change the
modes of cooking them so as to provide a
pleasant variety.
SrEwEp ToNAroEs.-Select very ripe to-.
matocs, skin and slice them, rejecting the
hard parts. Put in o porcelain saucepan,
with II little salt and pepper and simmer
for one hour and half Add piece Of
butter, or two tabcspoonfuls of beef, NUT
ton, veal or chicken gravy. Toast a slice
Of bread, cut it into inch bits, and put in
the dish in which the tomatoe will be sorv.
ed turn the contents Of the sauce pan
with it,
ANOTHER WAY.-Take one dozen good
sized tomatoes, skin and slice them put
in n sauce pan and boil for one hour seas.
on with pepper and salt, then strain through
q siye, put back into the pan and add two
well beaten eggs Stir rapidly for five
minutes then turn out and serve. This i,
very delicious as an accompaniment to
roast beef or mutton.
BAKED STUFFED ToMAToEs.-Seect very
large seized Trophy tomatoes and cut out q
space at the stem end, taking care not to
break the outer skin; lillup this cavity with
a stuiling Of bread rubbed through cul.
endor buttor, salt, pepper and little su.
gar put back the stem end which should
have been cut out in circular form, care.
fully, 50 that it will fit in closely place
the tomatoes in baking pan and bake fol
one hour If well managed they can be
made to retain their shape.
70 BRoIL TOMATOES -Broiled tomatoes
make delicious dish; select those that are
not over ripe, and cut them into halves
cross wise dip the cut side into beaten
egg aud then into wheat -four, and place
them upon a gridiron, whose bars have been
creased previously. When they have be.
come well Drowned, turn them over, and
cook the skin side until thoroughly done
Then put butter, salt and pepper upon the
egg side and serve upon platter,
BARED TOMATOES. - Select thoroughly
riponcd fruit, cut them in halves sprinkl i
over the cut half with bread crumbs, sugar
salt, pepper and butter. Place them in q
baking pan, cut side upwards, and bake in
an oven for two hours. Serve on platter
garnished with curlcd parsley.
ToNAror Sour WITHOUT Mar. Take
one dozen good sized, very ripe tomatoes
skin and chop fine put into soup kettle
boil for ten or fifteen minutes, add bit Of
saleratus as large as apea, stir until it stops
foaming turn in one pint Of fresh, sweet
milk and three Boston crackers rolled fine
season with salt and pepper and good
piece Of butter boil for fifteen minutes.
This soup eau be made on short notice
and is really a toothsome dish, somewhat
resembling lobster soup.