The Portland daily press., 1895-07-27
THE HOME
Tomato Dishes.

Tomato Dishes.
Barely two generations ago the tomato,
or Glove apple, =" was raised as sort of
vegetable curiosity in few New England
gardens; now it is one of the most popu-
lar dishes on our tables, and new recipe
for preparing it is always welcome. One
Of the prettiest and most palatable dishes
for summer lunch is fresh tomato
| salad. Choose the small curly heads of
| lettuce and take from the centre of each
a sufficient numLer of leaves to hold
large tomato from which the skin has
| been peeled. Arrange them on a round or
oval fiat dish, and on the top of each
| tomato put tablespoonful of mayonnaise
salad dressing The leaves and blossoms
of nasturtiums make pretty garnish.
| Tomato bisque is a delicate and appetite
| ing summer SOUP Stew and strain one
quart of tomatoes add a small teaspoon
full of salt and little pepper. Boil one
quart of milk. Smooth together one table
spoonful of flour with one of butter. Add
this to the boiling milk, but do not put
| in the tomatoes3 until the dinner hour
Have the tureen hot. Turn in the boil
| ing milk, add a small pinch of soda to
the tomatoes. Pour them in, mix and
serve at once.
| To bake tomatoes cut off a small piece
| of the fruit at the stem end and put in a
bit of butter, pinch of sugar and pinch
of salt Sift little powdered cracker
or bread crumbs over them, and il the
| flavor is liked add a few bits of onion.
Bake an hour and have the top brown.
For stuffed tomatoes select large, full
meated tomatoes. Cut off the tops of a
sufficient number to fill a baking dish of
the size desired. Scoop out about third
of the contents of each tomato and fill
the space with bread crumbs, butter, a
little salt and little pepper Sprinkle
bread crumbs over the whole, add a few
more bits of butter Set in the oven and
bake till the crumbs are nice light
brown.
To make green tomato pickles, slice one
peck of green tomatoes and one dozen
large onions and pack them in a jar in
al ornate layers, with salt between. Let
thsm stand twenty -four hours; then take
out and drain off the brine. Add one
ounce Of mace, one of white ginger, ore
of celery seed, one-half ounce of cloves,
one-half pound of white mustard seed,
| two tablespoonfuls of black pepper. three
pounds of brown sugar AMI one quart of
vinegar Boil until tender.
| For tomato catsup put the tomatoes
into KETTLE, cover them closely and set
them where they will be hot enough to
burst Take them out to cool, throw
away the water which rises then pass
them through a sieve, and to each quart
add two-thirds of wineglass of salt,
| half a teaspoonful of mustard, quarter of
teaspoonful of ginger, quarter of
teaspoonful of cayenne pepper, quarter of
wineglass Of whole cloves and quarter
of wineglass of allspice, two thirds of
tumbler of vinegar and two onions,
which should be removed after boiling
Boil the mixture twenty minutes and bot
tie when cold IN. Y. Tribune.
Bathing Dresses.
| Alpaca and brilliantine are now often
used instead of serge or flannel for bath
ing dresses. 1t sheds water and does not
drag down when it is wet like flannel.
The best suits are blue or black and deco
rated with white either in braid or in
white cloth applied. They are cut with a
yoke, which is lined, the waist is in pleats
upon this and put into belt from which
hang the trousers, made full enough for
comfort, but straight and open at the
knee, falling just below it. The skirt