Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1889-10-11

of onion 10 season the stufing. and the
quantity given viii fill one dozen tona-
toes
Another choice way of serving them as
DINNER dish Is TO prepare in the same way
as for stuffing. and to Eli with a forcemeat
made from cold boiled ham and mush-
rooms, chopped fine. bread crumbs, parsley.
salt, red pepper and melted butter. For
hllIng a dozen tomatoes use one eup of
ham. two dozen mushrooms. FIVE table
Spoonfuls Of stale bread crumbs. two Z, be
spoonfuls of chopped parsley. an even tea
spoonful of salt, one-quarter of a salt-spoon
of cayenne, and two tablespoonfuis of
melted butter. Bake in hot oven twenty
i've minutes, basting twice with melted
butter.
In Carolina an appetizing stufing is
made trom pint of boiled rice mixed
with quart Of veal or beef brouth. salt
and one-half green pepper chopped fine.
he ingredients are cooked for fifteen min
utes. when two tablespoonful of melted
butter are added. After it has simmered
Tor ten minutes longer the stuffine is put
INTO the tomatoes and the slice removed is
placed on top. They are to be basted twice
while baking with sweet oil or melted but
ter. They are most easily dished by using
cake-turner to transfer them from the
pan to the platter
Fried or broiled tomatoes are good for
breakfast or supper. Select round, Medium
sized tomatoes, and after washing them in
cold water and drying. cut them half an
inch thick. dip them In flour seasoned with
salt and pepper. and then in melted butter.
place on double broiler and brown quick
and dehcately on both sides. Fried toma-
foes are Orp1Dara1 l,-OI1;,ru s,,,-,,,,l
with salt and pepper. dipped in beaten egg
diluted with little boiling water. and then
IN powdered bread crumbs. They are then
placed IN frying-pan containing plenty
OF bot fat, Drowned on each side and
served.
Scalloped tomatoes. for which either the
fresh or the canned fruit may be used, are
made by placing alternate layers of bread
crumbs and tomatoes in a pudding dish
and seasoning with salt. pepper and bits of
butter between each layer. They should
bake twenty minutes, and may be finished
by scattering layer Of grated cheese over
the top layer of crumbs. A similar dish is
made by using layers of boiled rice inste d
OF bread crumbs and seasoned with salt.
pepper and curry powder. A brown or
white sauce is often served with broiled or
fried tomatoes
An excellent preserve may be made from
tomatoes both red and yellow. that made
from the small yellow tomato being one of
the choicest sweetmeats known. For red
tomato preserves take medium-sized toma-
toes that are smooth or just ripe. scald Just
enough to loosen the skin. peel them. and to
each pound of tomatoes allow one pound of
granulated sugar, the juice and yellow rind
OF one-haIf lemon and little sliced ginger
root. Let them cook slowly for three hours
and they will be ready to bottle.
Prepare the yellow tomatoes in the same
way as the red, being careful not to break
them while peeling. Weigh equal quanti-
ties of sugar and of the tomatoes. and to
every pound of sugar used take one-half of
a lemon cut in thin slices After putting
INTO the preserving kettle use enough water
to molsten the sugar, and cook slowly for
one hour. removing any scum that appears.
New York Evening Post.