The Portland daily press., 1893-09-04
THE HOME.
THE TOMATO.


BILE that partakes of the nature OF rrulG.
Broiled tomatoes are very nice, and it
is not difficult to broil them II care IS
taken to cut the slices very 5hlh ana
broil them long enough.
Fried Tomatoes. Slice green TOMATOES
thin, dust with flour and iry Drown III
butter, turning them that ooen sldes
may be brown
Baked Tomatoes-Theses are a pleasant
variation. Slice fresh tomatoes 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 sweetened 1t will brown perore
it melts, and makes piquants sauce TOE
the dish.
Tomatoes Fried in Cream. This is a
German dish. Fry small tomatoes IN put
ter, first one side, then the other When
over them Add cupful OF sweet cream
Stew together until the cream is thlck-
ened and the tomatoes thoroughly cooked.
Tomato Stew.-Cook a quart OF toma-
toes thoroughly, boiling until most OF
the liquor has evaporated. Then season
with large piece of butter, a large
spoonful of sugar, salt and pepper "A
teaspoonful of Worcestershire sauce is
pleasant addition Some prefer curry..as
a flavor, while others like onion. Thick
ell the stew with fine bread crumbs 10 or
Is minutes before serving. This is nice
eaten with potatoes and meat or fish.
Scalloped Tomatoes-Cover the bottom
of a buttered dish with sliced, fresh or
canned tomatoes.
b 10 with GO II oud'cY1Ca and cover
with another layer of crumbs and dot
with pieces of butter. Bake covered 20
minutes, then brown.
Tomato Meat Pie-Coyer' the bottom of
deep dish with bread crumbs, then put
in layer of cold roast mutton 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 of the stem ends and take
the seeds out. Make stuffing OF half
cup of dry bread crumbs and half
cup of cooked rice. Add a teaspoon of
chopped onion, piece of butter, and
salt and pepper. Stuff the shells and bake
half an hour.
Tomato Salad-Peel six tomatoes with
out scalding, and put on ice till very cold
Maze IL little nests of two or three
lettuce leaves each; arrange uniformly
on dish. When ready to serve cut the
tomatoes in halves, place half tomato
in each nest, and put spoonful of the
following dressing on each half: Mix
together one tablespoonful of butter, one
teaspoon each of vinegar, salt, pepper
and made mustard, the yOlk of one hard
boiled egg mashed fine then three table
spoons 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 a
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 oilsanother
half hour, until it is thick, smooth
mass.
Tomato Omelet.-Season a can of toma-
toes with salt and pepper, add an onion
finely minced, and spread over a hot,
plain acknowledgements Palmer in
American Cultivator.
HINTS TO HoUsEKEEPERs.
A little kerosene oil in the water with
which you clean your windows makes
them take much higher polish and
makes much easier work of that bane of
housekeeper's life, window cleaning.
Many stains can be taken out of white
clothing by soaking the articlesssfor three
or four days in buttermilk. This is also
extremely good for bleaching white gar
ments. 64'N 8,pi
Do not blackenand sbegrime your hands
by polishing the stove barehanded. In
stead utilize the paper bags in which your
groceries come by covering your hands
with them. Then use the backing brush
without fear of soiling either skin or
nails.
To ice any fruit, dip first in the beaten
white of an egg, then in pulverized
sugar Do this until the icing is suffi-
GENTLY thick. Peaches should be pared
and cut in halves, and sweet, juicy pears
are treated in the same way. Cherries,
straw berries and other small fruits are
iced with the stems on, only the largest
into thin slices, and these again divided
into quarters. Oranges and lemons
should be pared and all the white skin
removed, the lemons cut into horizontal
slices, the oranges divided into quarters.
To prepare a hot water bath bath put
to cup of sea salt one-half ounce of
camphor and one-half ounce of ammonia
into quart bottle; fill the bottle with
hot water and let it stand "a hours;
then when prepared to battle with a
sponge, put teaspoonful of this mix
ture, well shaken, into your basin. The
ammonia cleanses, and the camphor and
sea salt impart beneficial effect which
cannot be exaggerated.
To wash channels gloves, take a basin
of warm water, into which pour tea
spoonful of ammonia; then make a strong
lather or suds of some white soap, but
on no account rub the soap on the gloves.
Wash the gloves thoroughly in this water
rubbing with the hands until clean as
they can be amde, rinse them well in
| warm water softened by little ammonia,
press dry in towel, and hang by the
| tips of the fingers to dry. When dry they
will be stiff and hard, but this can be
rubbed out between the hands. If they
| are hung to dry with the finger tips
down, the water will drip to the ends
and it will be difficult, If not impossible,
| to get them soft.
CHOCOLATE PUDDING.
Reserve one gill of milk from a Quart,
and put the remainder on the fire in a
double boiler. Mix three tablespoonfuls
of cornstarch with the cold milk. Beat
two eggs with half cup Of powdered
sugar and half teaspoonful of salt.
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