Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-07
IT'S ROUND AND RED
And Once it Was Thought Poison,
But Now It's Popular Food.
TOMATOES IN DOZENS OF WAYS.
The Cheapest, Healthiest and Most Tooth
some of Vegetables.
ELLICE SERENA'S HOUSEHOLD HELPS

The tomato, or love apple, as IL useo W
be com monty called, is of American origin.
1t is now grown In almost every part of the
United States and in many of the countries
of Europe. 1t was first cultivated as an Or
nament, and although beautiful to look
upon, it was for long time regarded
poisonous weed. There are old people still
among us who have never tasted tomatoes,
prejudice still retained.
The tomato was first used as an article OF
food in Europe; and since then it has con-
stantly grown in public favor, so that at the
present time there is no other vegetable
more extensively cultivated or more gen.
orally used than it. AS an evidence of this
it is estimated that in the United States
alone during the past five years over 30, OOO-
900 cans of this vegetable have been used
annually. 1t may be seen on the pine table
Of the laborer and on the mahogany table Of
the millionaire; to use the poets figure OF
speech, "it is found in the palaces of the
rich as we'll as in the novels OF the poor.
THE TOMATOES GOOD POINTS.
And indeed it is very desirable vegetable.
Tits cultivated easily, and is readily preservedj
it is wholesome and palataDle; it can be
cooked in almost innumerable wavs; it may
be used raw, and is eaten in perfection, just
from the vine "a little salt in HANDY with
the oder of earth still upon it, it is used to
give zest and flavor to other dishes; in the
| form of catsup it is a standard condlment;
among salads it ranks as a prince, and at
many breakfast tables it takes the place of
| fruit; it agrees with most stomachs; Is
| recommended by physicians for the liver; Is
used as a cosmetic by the ladies, and as
bleacher by the washerwoman.
By the canning process it is within the
reach of all, and that throughout the entire
year. Competition has been instrumental
| in reducing the ordinary cost to tride, and
| for small family two good dishes may be
made from one can. They should be cooked
| in porcelain, granite or earthenware-never
in tin, and for stirring, silver or wooden
| spoon should be used.
MUST BE WELL COOKED.
It is common fault with many cooks to
serve tomatoes about half done; in some in
stances they are scarcely heated through.
They should be slowly simmered from half
| an hour to an hour and passed through
sieve to free from seeds and bits OF skin.
If they are to be served raw they should not
be sliced till needed. If cut before serving
time the loss of juice (with which they part
SO readily) renders them fiat and insipid.
1t is of the utmost importance that toma-
toes Cor any canned goods) should be taken
| from the can as soon as it is opened.
| Packers do not hold themselves responsible
| for the evil results which might follow the
neglect of this most imperative duty, as
they regard it. At this season of the year
with such a scarcity of fruit as is manifest,
the tomato (Which serves as a fruit as well
~ l1,,l IL, o1o
TOMATO SALAD.
Select six or eight fresh ripe tomatoes, with
out blemish. and uniform in size.
Rub them with a clean damp cloth and pare
them with very sharp steel fruit knife.
Arrange a napkin neatly on pretty dish,
stew with crushed ice, and place on it as many
shapely lettuce leaves as there are tomatoes.
At serving time the hostess may lift to each
salad plate a tomato on its bed of green; by the
aid of a fork cut it in three slices, and cover
with the following dressing: Into salad
M dash t sat o1a a1a aad th little &
the ingredients are well blended and pour this
quantity over each tomato.
TOMATO SAUCE.
Cook one quart of tomatoes; after being
mashed and passed through a sieve for is
minutes, with two cloves and little grated
onion.
Put two tablespoonfuls of butter in pan;
when it begins to bubble add two tablespoon
fuls of -four and stir till smooth and brown add
this to the tomato season to taste, throw in
little bruised parsely and cook Is minutes
longer.
Tomato sauce is much liked with fish. 1t
may also be used with meats, cold or warm,
and with macaroni.
GREEN TOMATOES.
Cut in slices, season. dredge with flour or roll
in meal, and fry in butter, lard or dripping.
TOMATO STEW.
Cut in small pieces cold stewed veal, and mix
with one quart Of tomatoes which have been
cooked for 30 minutes
Season to taste, add little grated onion and
thicken with two tablespoonfuls of -four and
butter rubed together.
Serve on toast
TOMATOES WITH MACARoNI. i
Cook one pint of fresh tomatoes for As min.
utes-if canned tomatoes are used less time is |
required-add small piece of butter, one-half |
teacupful of stock, and a bunch Of herbs to |
taste.
Season with salt and pepper and press |
through sieve fine enough TO retain the seeds. |
Pour this sauce over macaroni prepared in |
the following manner: Break one-haIf pound of |
macaroni in pieces two or three inches long, |
place In a colander and dash with cold water; |
throw into two quarts of boiling water with !
teaspoonful of butter; cook (uncovered) for l5 |
minutes, add tablespoonful QeveD of salt and |
cook ten minutes longer; drain off the water, |
return to the saucepan, add tablespoonful of |
butter, a half pint of cream, or rich milk, a |
dash of pepper and quarter of pound of |
rich, sharp cheese, grated.
Let simmer till the cheese is melted. |
Add little grated or minced onion. |
BREAKFAST DISH.
Remove the SKINS from dozen tomatoes; cut |
them up in a sauce pan: add little butter, pep
per and salt; when sufficiently boiled beat up |
four nve eggs, and just before you serve |
turn them into the sauce pan with the toma- |
toes, and stir one way for two minutes, allow |
ing them time to be done thoroughly.
TOMATO cATsUP.
Peel peck of ripe tomatoes. cut in pieces,
sprinkle with little salt, boil fifteen minutes |
and press through colander.
Boil again, and skim off the froth.
Add t1ve tablespoonfuls of ground mustard, |
two and half of black pepper, two of alspice, |
two of cloves. two pounds of sugar, quart of
onions chopped very fine, a handful of minced |
horse-radish and two quarts OF vinigar.
Boil together until thick enough, bottle and
seal.
BRoILED TOMATOES.
Select large ripe tomatoes, cut in two from |
side to side, placein creased gridiron, the cut
surface down.
Turn frequently till done, and season with
butter, salt and pepper.
CREAMED TOMATOES.
Stew one quart of sliced tomatoes until very
smooth, add one tablespoonful of butter and |
season with salt and pepper.
When about to take from the fire stir in one |
cupful of cream, with tablespoonful of -four |
mixed smooth in part of it.
Pour over toasted bread, and serve hoe.
FRIED TOMATOES.
Cut the tomatoes in slices, without removing |
the skin season, dredge with -four and fry in |
butter till brown.
Put them on a hot platter and cover with |
sauce made by adding cream or milk to the |