Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-09-10
AND HOW TO MAKE THE MOST OF IT.

Stewed tomatoes Is an exceedingly sim
pie thing to make ready for the table,
but nevertheless It Is seldom we'll done.
At most important point Of the opera
ton the housewife usually fsile, chiefly
for the reason that she thickens the toma-
toes and stirs them too much with an
iron spoon. The hre should be left to
do its work alone, and the cook mean-
while should 60 about something else.
First In the operation of stewiDg, boiling
water should be poured over the toma-
toes and the skin carefully taken of with
a knife. They should then be cut into
small pieces and put in the saucepan,
which should be invariably agate or por-
,elain. When they have become soft
they should be stirred smartly with a
wooden spoon, and then little butter,
pepper and salt put In to flavor, with
just pinch OF soda to remove acidity.
Escalloping Is more delicate and nj
together prettier cooking operation. For
this the tomatoes should be peeled and
then sliced. Following this, a layer of
them should be placed In the bottom OF
baking dish and sprinkled over with
half a teaspoonful Of chopped onion.
Above should come generous layer OF
bread crumbs seasoned with salt, pepper
aud butter. Repeat then layer OF toma-
toes, another half teasI oDn.ul OF chopped
onion, with bread crumbs and the sea-
soniug above. These alternate layers
should be continued until the top OF the
baking dish Is reached, bread crumbs be-
ing left on top. Over all should be pour
I'd enc cupful OF rich, sweet milk. Bake
| two hours.
Thirty minutes Is the time that should
be allowed for baking tomatoes. No
preparation OF this vegetable Is more cx-
cellent than this one. The stem Of the
tomato should be carefully cut out With
sharp knife, care being taken not to
break the skin. The pulp and seeds
should then be scooped out, and after
being set aside for few minutes should
be poured over mixture OF bread
crumbs and cold minced chicken. This
forcemeat or stuiiiug should he seasoned
with pepper, salt and butter, and then
pushed back within the tomato. Put the
top on carefully, so that the tomato may
look complete. The dripping pan should
be well lined with two tablespoonfuls OF
water and a tablespoonful of butter.
Serve ona broad platter aud garnisb
with watercress.
In The devlling Of tomatoes the one es-
sential, difficult tling is the pI eparation
of the sauce. This sauce Is n complicated
one. and the rule given must be followed
with absolute exactness. Take the yolk
only OF a hard-boiled egg, two table
spoonfuls Of melted butter, one and one
hal. tablespoonfuls Of vinegar, ore raw
egg whipped light, a teaspoonful OF
powdered sugar, pinch OF salt, dash
OF mustard and small quantity OF pep
per. Pound the hard-boiled egg and rub
In the melted butter, adding for season
ing the sugar, salt, mustard and pepper.
Beat until light, and then add the vine
gar. heating then almost 10 boil. Stir
In the beaten egg until quite thick.
Put this dish in pan OF boiling
water, and then leave. Cut the toma-
toes In thick slices and broil them over
clear fire. When they are finished lay
them on hot platter and pour the sauce
over them. They should be served inn
mcdis,ely, as the great gastronomic
charm of the dish l. lost IL the sauce has
the faiutest suggestion of lnkcwarmncss
For broiling. the tomatoes themselves
are prepared In precisely the same way,
hut the sauce given above is omitted,
They should be- carefully griilcd over a
bright ire that does not smoke In the
least degree. and over them when they
are fully cooked melted butter should
he poured.
II Is an interesting culinary fact, and
one that unfortunately ia not apprcciat-
cd nearly as much as it might be, that the
quickest soup that can he prepared for =
hastily constructed dinner, or one which
must be somewhat extended because OF
the unexpected arrival of company, is
the every day tomato soup. Either can
ned or especially prepared tomatoes can
be used, one large coffee cupful Of them
should be taken and boiled in pint Of
hot water for fifteen minutes. At the
end OF that time pepper, salt and good
sized piece OF butter should be put in for
fayoIiuy, the size of thumb nall
While this is foaming quart of boiling
milk should be poured in and the soup
is ready for the tureen.
There are several ways to make that
much appreciated delicacy-tomatu
bi,que soup-but this is, perhaps, the
simplest aud the most thoroughly salts
factory: Two coffee cupfuis Of tomatoes
and n pint Of good white stock are the
chief Ingredients. Boil these together
for ten minutes and strain through n
PURGE sieve. Put back over the fire and
season with pepper, salt and butter, add
ing soda a. in the ordinary tomato soup.
Put In quart OF boiling milk and 10 ad-
dition, two tablespoonfuls Of arrowroot
mixed with little cold milk. stir con-
stantly until the soup is thoroughly
thickeued.
Still another suggestion TO cooks who
seek new recipes is the dish OF steak.
tomatoes and onions. The steak--a sir
loin-should be placed in spider, Gov
cred over with sliced onion and sur
mounted with thick layer OF tomstoes
Over all should he seasoning OF pep
per. salt and butter and generous
sprinkling Of -four. Add hot water,
cover tightly and stew for an hour
New York World.