The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-09-10

STEAK TOMATOES AND ONIONS.

cTEAE AMI OclONO.
The steak, a s~irloin, is placed in a
,Didar covered over with sliced onion
md surmounted with a thick layer of
s,r,otoes Then over all is a sprink-
Inc Of -four and q seasoning Of pepper
.oIt and butter. Add hot water, cover
rgbt With the pot lid and stew for an
hour.
Peel the tomatoes, cut crosswise in
large slices, salt and pepper, dip each
.Iica into wheat -four, then into beaten
900 and fry at once IN hot lard serve
bot. Acup of milk is sometimes thick
aned with a little -four and butter,
boiled and poured on them.-E. W.
Wilcox.
BROILED TOMATOES.
Choose large, firm tomatoes, cut
them in halves, but do not peel them.
Place them in g broiler. dust them with
salt and pepper and hroil owe a clear
but moderate fire, ekin eide down
about % minutes-tilI tender. When
done lift hem carefully to a heated
plate, pour melted butter over them
and serve Mrs. RUrer.
TOMATO FARCE.
Put a layer of tomatoes in the bot
tom of a baking dish, then a layer of
bread crumbs, then a sprinkling of salt
and pepper, then another lay r Of to-
natoe8 and so on till The dish ia full,
having the last layer Of crumbs. Put
atew bits of butter over the top and
bake in q quick oven twenty minutes.
Serve in the dish in which it was
baked Mrs. Rorer.
TOMATOES A LA M~AYONNAISE.
This dish would be good every day
during the tomato season. Select the
large tomatoes aad place in the ice
chest; the colder they are the better if
not frozen. SKIN them without the
Use of hot water and slice, still retain
ing the form of the whole tomato. Ar
range them in uniform order on a dish
with a spoonful of Mayonnaise sauce
thick as q jelly on the top Of each to-
matO. Garnish the dish with green Of
any kind parsley is very pretty Mrs
henderson.
THE LUSCIOUS, HEALlHFUL TOMATO
S5eWed tomatoes are a simple dish to
make ready for the table. but this is
not always we'll done. The housewife
usually fails because she thickens the
tomatoes and stirs them too much with
an IRON spoon, whereas the fire should
De left to do it's work alone. Scald the
tomatoes by pouring boiling water over
them, peel, slice and cut into small
PNc:s. Place into agate or porcelain
Kettle and when the tomatoes become
soIt stir them briskly with a wooden
spoon. Then season with salt and
pepper and add just a pinch of soda to
remove acidity. Serve at once in deep
ulsh lined with tocst.
TOMATO TOAST.
huh l quart stewed ripe tomatoes
through a colander, place in porcelain
S5ewpan, season with bu, t4r, pepper.
salt and sugar to tbs'e Cut slices of
Dread thin, brown on both S des, butter
and lay on a platter. Just as the tea
Is served add 1 pint of good sweet cream
"the sIewed tomatoes ard pour then
over the toast Mrs. Watson.
he quickest soup that can be pre-
Pared Tor a hasty dinner is the every
Jay tomato soup, using either canned
u esp1c.ally prepared tomatoes. TAX
'17 large cup tomatoes, boil III cup no
"a.er for Is minutes. Then put II
pepper, salt and small piece Of butter
"F h-v0~iug. While this is foaming
t-~ft # boiling milk is poured IN am
~ soup IS ready for the tureen.
"ish0one Parties are new arc rathe,
~'Ver, though of course real bones ar
W. used. a card with a wishbont
PAINTED in the center and a quotation
a'"ten beleath is torn in halves and
s%Ce gwen to q lady and gentleman
m~opectVely. Partners are secured b.