Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-09-14
gaaies' Column.
RECIPES.

The following are few of the
many ways in which the common
vegetable the tomato may be prepar-
ed for the table:
BAKED.-Take large tomatoes,
wash them, wipe, and cut them in
two. Put them in baking tin with
the face downward, season we'll with
pepper and salt and place in hot
oven. When done put a piece OF
butter on each tomato and serve on
a hot dish with or without sharp
sauce.
FRIED.-Cut large tomato IN
half and flour the cut side; heat the
pan and lay the slices in Toured side
down. When brown turn over, and
when quite done dish up and pour
over it teacupful of hot cream or
milk.
HAsHED. butter a pie dish,
put in layer of any kind of sliced
tomato, then layer of any kind of
cold meat sliced very thin or minced,
then a layer of thin bread and butter
and so on till the dish is full. Sea
son the whole we'll and bake till quite
brown.
STEwED. ripe tomatoes into
hot water, and when scalded take Off
the skins; throw them into an earth
en- dish cut in slices and stew gently
till tender. Season with butter, pep
per and salt and serve with sippets
of toast. In some parts of America
bread and sugar are added
to the stew instead of other season.
ing.
EsCALLoPED.-Put into an earth
en- dish layer of bread or biscuit
crumbs and small Jumps of butter,
then a layer of sliced tomatoes, with
sprinkling of sugar over them; 60
on so till the dish is full; pour in a
little water to moisten, cover up with
crumbs and bake half an hour.
TOMATO CATcHUP.-One bushel of
tomatoes, two quarts of vinegar, two
pounds of salt, one-half ounce OF
cayenne, three grated nutmegs, one
quarter pound of allspice, six finely
chopped onions, three pounds brown
sugar. Take fully ripe tomatoes,
cut them up and boil in small
quantity of water, rub through a
sieve to separate skins and seeds.
then add spices, etc., boil an hour,
and strain again through wire sieve
and when cold, bottle.
TOMATO PICKLE.-Take a gallon
green tomatoes and six large onions
cut them in thin slices and stan(
them in salt and water all night. Ii
the morning pour off the brine ant
put them in a preserving pan, will
four tablespoonful Of sugar, four o
mustard, two of ground cloves, TIVE
of cinnamon, one of cayenne pepper
and one of the best curry pepper
Simmer for one hour, and when coo
pour into pickle jars.
SLICED CUCUMBER PIcKLE.-Four
teen large green cucumbers, eigh
small onions. Slice the cucumber
l without peeling) quite thin. Sic
the onions, and place in a dish alter
nately with the cucumbers, an
sprinkle with salt. Let them stan
2 for an hour or two and then drain o
E the water. Mix half teacupfl
5 each of black and white mustar
= seed, one tablespoonful of celer
a seed, and put in with the cucumber
and onions. Place in jar and ad
a four tablespoonful of salad oil, POI
S the vinegar over, and cover tigh
t 1t will require about quart of vii
d gar.
Broiling is the most healthful wa
of cooking meats. 1t seems to
simply variation of the process
o baking or roasting, yet the effect c
the meat is not at all similar.
both of these processes some time
j.. required to form an encrustation
the surface of the meat, and Il
=. longer time it takes to form that Il
10 more of the juices of the meat a
), lost. But in brolling, hot gridir'
. and a very brisk heat quickly fire
:. the external fibers from juice and {
- most instantly a crisp coating sto
- entirely the es cape of the juices fro
J. the interior of the meat, and as tn
- more rapidly expand than in t
~ slower process of roasting and ba
10 ing, the boiled meat contains me
q uncoagulated albnmen, gelatine, a
other chemical substances than C
:. be secured by either roasting OF ba
=. ing. Broiled meat, therefore, mu
tb if properly broiled, be more who
i. some and nutritious than in any Of
- er way. For restoring strength
. invaIds it is the best mode in viii
meat can be cooked. Made easy
digestion because the juices of
undergo so slight alteration that lit
at effort is necessary for nature to &C
lie vert them into chyle, or the pr
nd form, from food digested in
OF stomach. SO
or A very nice meat pie can be ms
d. by taking the pieces of beef |
ne from roast or stew. Cut into sm
at pieces, add what gravy you have
n not sufficient put in little waite
he and cook half an hour or so, seas
n with butter and pepper, salt if ne
Ter ed, and few slices of onion. p