Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-10-17
THE KITCHEN.
Appetizing Ways of Preparing Tomatoes
Stuffed and Sca1loped.

While fresh tomatoes are still to be had,
let the housewife try some of the ways of
cooking them that make a stuffed or a
baked tomato thing to be remembered.
Select firm, ripe tomatoes that are
smooth and of good size. From the top or
stem part cut thin slice and remove most
of the seeds. being careful not to break
the sides. Prepare a dressing of bread
crumbs, salt, cayenne pepper, chopped on
ion and clarified butter, in the proportion
of two cups of crumbs, teaspoonful of
salt, dash of red pepper, two teaspoons
of onions chopped very fine, two table
spoonfuls Of melted butter; Eli the toma-
toes full of the dressing and bake in a
pudding dish twenty-five minutes. They
should be served In hot dish. Nutmeg
marjanam or parsley may be used instead
of onion to season the stuffing, and the
quantity given will fill one dozen toma-
toes.
Another choice way of serving them as
dinner dish is to prepare In the same way
as for stuffing, and to ELL with forcemeat
made from cold boiled ham and mush-
rooms, chopped fine, bread crumbs, parsley,
salt, red pepper and melted butter. For
filling a dozen tomatoes use one cup of
ham, two dozen mushrooms, five table
spoonfulS of stale bread crumbs, two table
spoonfuls of chopped parsley, an even tea
spoonful of salt, One-quarter of salt-spoon
of cayenne, and two tablespoonful of
melted butter. Bake in hot oven twenty
five minutes, basting twice with melted
butter.
In Carolina an appetizing stufing is
made from pint of boiled rice mixed
with a quart of veal or beef brOuth. salt
and One-half green pepper chopped fine.
The ingredients are cooked for fifteen min
utes, when two tablespoonful of melted
butter are added. After it has simmered
for ten minutes longer the stuffing 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
a 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 -four seasoned with
salt and pepper, and then in melted butter,
place on double broiler and brown quick
and delicately on both sides. Fried tOma-
toes are prepared as for broiling, seasoned
with salt and pepper. dipped in beaten egg
diluted with a little boiling water, and then
IN powdered bread crumbs. They are then
placed IN frying-pan containing plenty
of hot 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 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
graduated sugar, the juice and yellow rind
OF one-half 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
lemon cut in thin slices After putting
into the preserving kettle use enough water
to moisten the sugar, and cook slowly for
one hour, removing any scum that appears.
New York Evening Post