The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-08-16
The Tomato.

NEXT to the potato in usefulness is
the tomato. 1t can be served in
great variety of ways. Tomato stew in
its simplest form is most enticing
vegetable, that partakes of the nature
of fruit. Broiled tomatoes are very
nice, and it is not difficult to broi them
If care is taken to cut the slices very
thin and broil them long enough.
FRIED ToMAToEs.-Slic green to-
matoes thin, dust with -four and fry
brown in butter, turning them that both
sides may be brown.
BAKED ToMAToEs.-The are a
pleasant variation. Slice fresh to-
matoes and spread in layers with salt,
pepper, curry, sugar and butter, and
lastly layer of bread crumbs. Bake
until the tomatoes are tender. Five
minutes before taking out, pour over
them cupful of whipped cream sweet
ened. 1t will brown before it melts and
makes a piquant sauce for the dish.
TOMATOES FRIED IN CREAM.-This
is German dish. Fry small tomatoes
in butter, first one side, then the other.
When fried, salt and pepper, and then
sift flour over them. Add a cup of
sweet cream. Stew together until the
cream is thickened and the tomatoes
thoroughly cooked.
TOMATO STEw.-Cook a quart of to-
matoes thoroughly, boiling until most
of the liquor has evaporated. Then
season with large piece of butter,
large spoonful of sugar, salt and pepper
A teaspoonful of Worcestershire sauce
is a pleasant addition. Some prefer
curry as a flavor, while others like
onion. Thicker the stew with fine
bread crumbs for ten or fifteen min
utes before serving. This is nice
eaten with baked potatoes and meat or
fish.
SCALLoPED ToMAToEs.-Cov the
bottom Of buttered baking dish with
sliced, fresh or canned tomatoes.
Sprinkle with salt and sugar, and cover
with another layer of crumbs and dot
with pieces of butter. Bake covered
twenty minutes, then brown.
TOMATO MEAT PIE-Cover the bot
tom of deep dish with bread crumbs,
then put in layer of cold roast NUT
ton chopped fine, next layer of sliced
tomatoes, then another layer of bread
crumbs on another of meat and another
OF tomatoes. Season each layer with
salt, pepper and small pieces of butter.
1t will bear seasoning high. Cover the
whole with bread crumbs and bake
until brown. Serve very hot.
STUFFED TOMATOES - Take large,
smooth tomatoes, cut off the stem
ends and take the seeds out. Make
stutfing of half cup of dry bread
crumbs and half cup of cooked rice.
AGd teaspoon of chopped onion, a
piece of butter, and salt and pepper.
Stuff the shells and bake half an hour.
TOMATO SALAD-Peel six tomatoes
without scslding, and put on ice till
very cold. Make II little nests of two
or three lettuce leaves each; arrange
uniformly on a dish. When ready to
serve cut the tomatoes in halves, place
half tomato in each nest, and put a
spoonful OF the following dressing on
each half.
DRESSING FOR TOMATO SALAD.-Mix
together one tablespoon of butter, one
teaspoon each of vinegar, salt, pepper,
and made mustard, the yolk of one
hard boiled egg mashed fine, then three
tablespoons more of vinegar. Serve
this salad very cold.
TOMATO MARMALADE. To two
pounds of ripe tomatoes take two
pounds of white sugar and the juice and
grated rind of lemon. Scald the
tomatoes and take off the skins, mix
the sugar with them, and boil slowly
for an hour, skimming and stirring;
add the lemon and boil another half
hour, till it is thick, smooth mass.
TOMATO OMELET.-Season a can of
tomatoes with salt and pepper, add an
onion finely minced, and spread over a
hot, plain Margaret Palmer