The morning call., 1894-07-28
FOR THE TABLE.

=: Fruit and vegetables still hold the place of
: honor in the market, though the time rapidly
;ipproaches when the arrival of game will make
: The poulterers' stalls formidable rivals. But
. irst now the crowded portions of the markets
are those Immediately about the boxes of
peaches hgs and pears, hears of melons and
baskets of grapes. sacks of lima beans string
beans and corn. Surely one must be hard TO
please who would cavil at our food supply TO-
day.
celery and 4 ttuce are delicious and abundant.
Cueumbers, crisp and fresh. are selling fol ten
cents dozen, just about the price asked for
goodsiz'd tomatoes.
:: This fruit or vegetable is mentioned in old
cqokbooKs as the tOmata or love-apple, and no
!: recipe for its prepar lton is given in any of
t1rem, beyond hat for the plain sauce. Now.
however, cook will as soon be without her in-
2 dispensabe onion or bunch of parsley as With
out her tomato in some form, it is so sure and
: NTell'tried friend in time of need.
:. 1t is very easy to make a delicious SOUP at
imomenPs notice from The eveI-ready can of
tomatoes. Press the contents of the can
through sieve hne enough to re ain the seeds;
add pepper and salt TO taSte-either cayenne or
While is better for this purpose than black-and
put upon he stove TO boil. II would be well
before doing this to bring generous quart of
>InlIk TO the boiling point. Th n. while the
fOitiA'N"'o oi0 hedtlis put Il DlL OF UuIteT luc
flze Oh an egg into saucepan, and when ii bub-
.hles. add a heaping tablespoonful of -four,
= :HtlLring well. Then add TO this the hot mills,
.stlll s1i$rngtO prevent lumps, and COOK for TWO
: or three minutes. Add to the tomato tea
~Spoonfui of sifted soda and pour Unis gradually
:: Into the thic ened milk and serve at once.
>: IRis soup is perfect IN every way, 1t Is shrimp
; @nTnN In color, smooth ana rich IN quality. and
:d+lghful in flavor. II Is just The right efresh-
- pJl is 4
lean be made IN smaller quantities by using
3cupfHl of tomato 10 one of milk. and The object
%ef:adding the thlckenlug 10 the milk Is to PRE-
:: Yenr curdling.
-" While tomatoes are still firm and not over
. @fipe, iUclInmg 10 the other extreme inde d,
fliey are delicious cut I'm slices without peeling,
seasoned, rolled in fine bread-crumbs and fried
:.in butter In this way they suggest egg plant.
and can be had when that article is no longer
with us. For a salad it Is better to peel the TO-
:.-flatoes with sharp knife when tnat can be
done without too much trouble; otherwise i'm
:hierss 10 M for moment in pan OF boiling
water few at time; then remove the skins
anu SIT on ice to become firm; then slice. sea
suning each piece lightly with salt pepper and
lemon juice and put each tomato in shape
"aeaip, place It on leaf of lettuce and crown il
WITH d spoonful Of mayonnase, made very
thick
: a palmer salad is made DIV slicag with the
Tomato a young onion IN TranspaTentY thin
Bis and g cen bell pepper. the variety known
the sweet pepper, and dressing il with salt
:: on and vinegar. Then the tomato can be baked
by pe-Hug or not. as one feels inclined A
round piece is cut from tue stem end with an
applr-corer. taking care not to uierce The oppO-
site side. and the cavity made is filed with but
ter, salt and pepper and the whole covered
wiki bread crumbs.
The tomatoes must be closely packed in 4
granite or porcelain pan and baked for about
half an hour. II a more elaborate plat is de-
sired il can be obtained al the cost Of a little
trouble and the outlay Of very few cents.
For ten tomatoes take the half OF > cents
worth OF sau>age-meat, hajf loaf Of dry bread
(lSO representing The enormous outlay OF 21a
cents) one onion, a green pepper, and 4 table
spoonful Of oil, also 4 small quantity Of butter
and a tablespoonful of dry sifted crumbs.
T.. First remove the crust from the bread and
=: pour some water over the crumbs then drain
. and squeeze dry and NIX thoroughly with The
q e.. sausag- meat DO not peel the tomatoes but
cut Bit from the stem end. as before then
turn each tomato upside down and press It
gently to di>lodge the seeds and pulp. which
.-mEst be used later. Peel the onion GU il 10
=. tiny bits aud puS It on in The oil 10 cook When
teuGec, add ihe pepper, also cut fine then the
bits Of tomato and the juice. and stir till thor.
uugh!y dom. Thin ada The sausage meat and
.+bread aud mix well, allowing the mass 10 cook
"f0f several minutes. season highly with salt
land. cayenne, and fill the tomatoes with the
9lXIure. Cover he top thicky with The fine
crumbs put a bit OF butter on each. pack In
the pan aud bake till brown. The chances are
that tbe remaining 212 cents worth of sau-
sage VIII be used with fresh lot of tomatoes