Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-02-28
SERVING THE TOMATO.

One of the Best Vegetables, but Ono That
Suffers Worst at the Cooks Hands
Points on Corn and Celery-Advice ~ to
Recipes.
WRITTEN FOR THE DrsFATcH.l
Next to the potato in usefulness is the
tomato. The tomato is commonly served as
a soggy mess, insuficiently cooked and
more than sufficiently thickened with bits
Of bread; or as scallop, which is a thinner
stew with the bread on top and is bake in
the oven.
Tomato stew. in its simplest form is =
most enticing vegetable that partakes of tho
nature of fruit Tomatoes are one of the
few vegetables that can stand the tin. A
stew of canned tomatoes, if well prepared,
cannot be distinguish ed in flavor, texture or
any other way from the fresh tomatoes
stewed. A tomato stew, therefore, deserves
consideration. In the first place, the to-
matoes should be cooked, not simply heated.
They should cook and boil until most Of
the liquor has evaporated. Then gener-
GUS piece of BUTTER large spoonful of sugar
to quart, salt and pepper, and teaspoon
full of Worcestershire sauce, if convenient,
should be added. These well dissolved, fine,
not coarse, bread crumbs should thicken the
stew for 10 or Is minutes before serving.
Some like curry as a flavor. Some like
suspicion of onion. The lines on which the
perfect stew is built remain in either case.
How to Bake the Vegetable.
Baked tomatoes are a pleasant varia-
tion. Fresh tomatoes are sliced, and
layers of tomatoes are spread with salt,
pepper, curry, sugar and butter, and last of
all with bread crumbs and the dish is baked
until the tomatoes are tender. Five min
utes before they are taken out cup full of
cream. sweatened and whipped, is piled on
top of them. It will brown before it melts
and makes piquant sauce for the dish.
Tomatoes fried in cream Is German dish
and worthy of heroic nation. Fry small
ripe tomatoes in butter, first on one side,
then on the other When fried, salt and
pepper, and then sift -four over them; add a
cupful of good cream, not whipped. Stew
altogether until the cream Is thickened and
the tomatoes perfectly cooked.
1t it not difficult to broil tomatoes, YOU
must only remember to cut the slices thick
enough and broil them long enough. Black
butter is blackened by the addition of vine
gar to sizzling butter. Mushroom catsup or
Worcestershire sauce will help the color
The black grease rises to the top and should
be SKINNED off. It is the precious part
Old Indian epicures who have acquired the
fervid and rather ferocious tastes of the
Orient like cayenne pepper to give good
bite to the black butter For proportions
take half and halt of butter and vinegar;
but this is matter for the individual con-
science to decide.
How to Cook Corn.
Roasted ears Of corn are good enough to
be roasted oftener than they are. Canned
corn lends itself to souffles naturally. A
custard and can of corn-there you have
it all! But you must be sure to pour off all
the liquor in the can, and it is good plan
to wash of the faint Of captivity, and let
the corn stay in an earthen or china dish,
in the pure air, for little time before
cooking. Then add an unsweetened GUS
tard, of pint of milk and two well-beaten
eggs, salt and pepper, then pour into but
tered baking dish and bake for 20 minutes
to half an hour, according to the inscrutable
of ovens. Corn fritters are |
made by mixing corn with batter and fry |
ing large spoonful at time, in hot lard. |
They are made out of grated corn.
Celery is seldom cooked; yet cooked in |
cream, or thin cream sauce, it is very |
pleasant dish. It stews until tender in |
milk and then the sauce is made by heat |
ing the milk to boiling and adding it to the |
Usual piOpoItlOnb VI pubbCi Suu uOuIs
The Germans fry cabbage. It is not a
refined dish; but fried cabbage |
IS good dish for growing boys and for
workers in the open air. The Germans fry |
t in lard-why should shield myself be-
hind the Germans? fry it in lard myself |
Shred half q cabbage Soak it in salted
,old water for 10 minutes. Remove and |
Try the cabbage and fry, little at time,
n frying pan. have belief that bacon
would be good medium for cabbage fry,
,ut have not tried it. A few chopped
pickles are nice as an accompaniment, and |
t should be peppered after it is fried.
1t does not inevitably follow that because
recipe is tried and the effort is failure
hat the recipe, itself, is lying bit of ad-
Tice. 1t is worth while to give it another
rial, which may result in brilliant success.
And, finally, it is always advisable in
lsing new recipe to take plenty OF time.
Hurry is responsible for more Kitchen
ragedies than S-d-s itself
OCTAVE THANET