Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1885-09-30
About Tomatoes.


cheap, and persons who enjoy them can
have abundance of them at little cost.
OF course, some of our medical friends
will tell us that they must be used mod
erately and that it is better to eat these
vegetables cooked than raw. But
sliced raw tomatoes either with pepper
and vinegar, or with sugar and vinegar
are very enjoyable, and it is certain
that many persons do with IMMUNITY
eat them so prepared. A few recipes
are subjoined that may be useful in the
tomato season.
Dip some tomatoes in hot water, peel
and cut them in halves. Remove the
pips. Rub baking-sheet with shallot,
butter it well, and lay the tomatoes in
it, filling each half with the following
composition: Two parts of bread
crumbs, one part ham finely minced.
and, according to taste, parsley and
sweet herbs also finely minced, and
pepper and salt. Put small piece of
butter on each half tomato and bake a
quarter of an hour. Have ready some
round pieces of buttered toast; on each
of these put half a tomato and serve.
Fill the tomatoes with sausage meat
or with very finely minced cold meat,
we'll seasoned, bound with the yolk of
an egg and a squeeze of lemon. Strew
q few baked bread crumbs over and
bake.
Soak a tablespoonful of tapioca in
water for a couple of hours, set it to
boil, adding little more water till
quite done to the consistency of por-
ridge. Add pepper, salt and a little
fresh butter. Cut two tomatoes in
half, remove pips and watery substance
sprinkle with little pepper and salt.
Fill each half tomato with the tapioca,
sprinkle the top with grated Parmesan
cheese and baked bread crumbs, put
them into the oven for twenty minutes
and serve.
Cut half dozen tomatoes in halves,
remove the pips and fill the inside with
a mixture of bread crumbs, pepper and
salt, in due proportions; place a small
piece of butter on each half tomato and
then lay them close together in a we'll
about half an hour and serve. They
may be eaten hot or cold.
The next two recipes call for the use
of onions, fact that will condemn
them with many persons. Cut four
ripe tomatoes into quarters and remove
the pips and watery substance; cut an
onion into the thinnest possible slices:
put these into a saucepan with a large
piece of butter and keep shaking the
saucepan on the fire until the slices of
onions are cooked, but not Drowned;
then add the quarters of tomatoes, with
pepper and salt to taste, and toss the
whole on the fire until the tomatoes are
cooked, which will be in about ten
minutes. Serve on toast or with bread
sippets fried in butter round them
For salad peel some good-sized to-
matoes, not overripe; cut them in slices
and remove the pips; lay them in a
dish with oil and vinegar in the pro-
portion of two to one, sprinkle pepper
and salt over them according to taste,
few leaves of basil finely minced and
some onions very finely sliced. They
should lie in the sauce for couple of
hours before serving.
Many sensible housekeepers will put
up some tomatoes for winter use. But
some of my readers will say, "Why,
when we can buy them already canned
at such low prices as have prevailed
for the past year?' To this my re-
ply is that there is tendency in the
acid of the tomato to corrode the tin
and so possibly to poison the tomatoes.
All vegetables and fruits should be put
up in glass. A supply of tomatoes will
be found exceedingly acceptable dur
ing the winter months, and can now be
put up at very small cost per jar.
To eradicate raw tomato stains treat
them like iron stains with oxalic acid.
Use no soap.