Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-07-26

TOMATOES.
A much % ths excellent GUNNER
vegetable 10 appreciated By houseteep-
ers, 70 u served With very little variety
and n rarvly we'll cooked. The follow
Ing recipes win b found acceptable to
everyone;
srEwEp TonAroKs.--I and halve
. dozen large, ripe tomatoes, pat In .
saucepsn, set on the stove aud stew
slowly for half On hour add . teacupful
Of stale bread crumbs, . sllcc Of mlnccd
onion, . teaspoouful of sugar and little
salt and pepper; cook half an hour long.
~, odd . tablespoonful of butter aud
take up.
fRiEp ToxAroEs.-l'cel apd alice.
season with salt and pepper, dip 10 exg.
then In grated bread crumbs. Fry In
boiling lard.
BRoiLIp ToNAroEs.-Take large,
round tomatoes, wash and wips them,
put them on gr,diron over . good frr ;
when done, turn until well Drowned.
Place on hot dish. season With pepper
and salt and butter.
BAKED ToNAroEs.-Choose six large,
ripe tomatoes, cut Oh the stem end and
scoop out the sccds. ME With half .
cupful of finely-choppcd, cold boiled
ham, half q teAcupful of stale bread
crumbs, Q Tablespoonful Of chopped
parsley, . Tablespoonful of melted but
ter, q little salt and pepper. fll the
tomatoes With the mixture, heap u In
the ccntrc, sprinkle over the top with
grated brad crumbs; put the tomatoes
In . baking pan, haste With melted but
ter. and bake thirty minutes In q very
hot oven. Take up carefully AMI serve.
scALlorrp TOMATOES Put q lay
~ of bread crumbs, With blts of butter.
In the bottom Of q bsking-iish, then .
layer of tomatoes sprinkl~i With pep
per. sait and sugar. Continue until the
dish IL full; spFyAd bread crumbs aud
butter over the top. BAke Que hour.
TOMATO rARcis.-l'rcpare Q drrss.
Ing Of chopped cold meat seasoned With
sAlt, pepper, mustard, cloves, lemon
juice and grated onion. Have some
ripe, hrm tomatoes, and cut on the tops
.crape out the inside aud al With the
drrssing. Make q sauce by putting
half pint of soup stock In . pan, With
Q tablespoonful of currant Jelly, tao
table.poonfuls each Of mushroom an'i
walnut catsup and q little plnch oi
celery .e,<i, thicken With Hour, set over
the fre and stir until thick; then lay In
the s,ufied tomatoes and lct cook ten
minutes over the Ore; pot In the oven
i've minute. to brown. Take up, and
pour the gravy over.
srvFrGp TosArors.-Take one don.
en- large, ripe tomatoes, cut on the
ends, take out the se~d, sprinkle ths
Insides With salt aud pepper. chop =
round Of cold ham With half s much
beef or mutton, Add the juice ~ the to-
matoe. FRY brown With minced onion
Ia butter. Mix In = tescupful of crumbs,
tao egg, q little sslt and pepper. fill
the tomatoe. and bake QUE hour.
TOMATO ToAsr.-strsin q quart Of
tomatoe. through q colsnder, put Ia q
stew pan, season with butter, pepper
and salt. Cut .lice. 90 bread, to,st and
butter them, lay on bot dish and pour
the tomatoes over.
CuRniEp ToaAroIs.-wash q cup.
ful ~ rice, add q traspoonful 81 curry
powder and ALT Ia the tomatoes; min
cell. Put layer Of tomatoes la th.
bottom % baking di.h. then layer Of
uncooked rice, another layer of toma'
toes; continue until the dish u full,
sprinkle the top Nth bread crumbs, lay
over bits Of butter. &c, Ia the oven and
bake half an hour.
TOMATO OsrIrr.-l'eel and chop
half dozen ripe tomatoes, season With
ALT and pepper. add . half iescapfui 81
bread crumbs. Heat i've rggs aud stIr
In with teaspoonful 10 butter. Heat an
omelet-pan, grease With butter, Iour In
the tomatoes; .,ir until very thick, th"n
let brown and turn. Serve Immediately
TOMATO sALAp.--Take three large,
ripe tomatoes, scsld and remove the
skins set on ice to cool. Slicc, lay In
q salad-bowl, sprinkle over With chop
pssi tArragon leaves and pour over a
plain salad dressing.