The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1897-10-12

Fried TomatOes-Take ripe, firm to-
matoes, slice, sprinkle with salt and
pepper, dip in egg, then in grated
bread crumbs, and fry i'll boiling lard.
Tomato Toast-Run n quart of to-
matocs through n co!ander, put in a
stewpan, season with butter, pepper
and salt. Lay slices of buttered toast
on hot dish and pour the tomatoes
over
Tomatoes au Gratin-This simple
aud delicious dish is made by cutting
some ripe tomatoes in half, putting
them i'll buttered dish with bread
crumbs, butter, pepper and salt, and
baking till slightly Drowned on the
top.
Broiled Tomatoes-Select large firm
tomatoes, cut in halves, but do not
peel. Lay on broiler, dust with pep
per and salt, and broil over n clear
fire, skin side down, until tender.
When done lift carefully to heated
dish, pour melted butter over and
serve.
Tomato Pic-Take ripe tomatoes.
wash, peel and cut in thin slices; fill
pie dish lined with good paste with
them; sprinkle well with sugar. and
sift little cinnamon and grated nut
meg over; add two teaspoonfuls of
vinegar and one of lemon essence;
cover with crust and bake
Tomato Omelet-Cut and chop half
II dozen ripe tomatoes, season with
salt aud pepper, add half tea cup of
bread crumbs. Beat five eggs. and
stir in with small lump of butter.
Heat pan red-hot, grease with but
ter, pour in the tomatoes, stir until
thick. Let brown and turn.
Tomato Force Put LAYER of to-
matoes in the bottom of baking dish.
cover with II layer of bread crumbs.
then sprinkle with salt and pepper.
put in more tomatoes, bread crumbs
aud seasoning until the dish is full.
Pit the bread on top, cover with bits
OF butter, and bake twenty minutes.
Cufried Tomatoes-W Wash cup of
rice, adj u teaspoonful of curry pow
der and salt 60 n quart Of stewed to-
matocs. Pat a layer of the tomatoes
I'm the bottom of baking dish, then
layer Of rice, and more tomatoes and
rice until the dish is full. Sprinkle
tue top with bread crumbs and bits of
butter, bake in mo Icrate oven for
half mn hour. aud serve i'm the dish i'm
which it is baked.
Baked Tomatoes Choose six large
smooth tomatoes. Cut n slice off the
stem end, aud carefully scoop ont the
seeds. Mix half cup Of finely
chopped, cold boiled ham, two table
spoonfuls Of stale bread crumbs. n
tablespoonful Of chopped parsley. half
tCospoonful Of salt, and u dash Of
cayenne, with tablespoonful of
melted butter Fill the tomatoes with
the mixture heapiug it in the centre
sprinkle over the tops with bread
crumbs; put the tomatoes in q granite
baking pan, haste with melted butter.
and bake in hot oven thirty min
ui's. When done take up and serve
hD.
Tomato Preserves Take tho round
yellow variety as soon as ripe: scald
and peel then to seven pounds of to-
mGtoes add seven pounds of white
sugar, and LET them stand over uight.
take the tomatoes ont Of the su0ar.
and boil the sirup, removing the
scum; put ia the tomatoes and boil
gently fifteen or twenty minutes; re-
move the fruit again, and boil until
the sirup thickens. On cooling, put
the fruit into the jars, and pour the
strip over it, aud add few slices of
lemon 10 each jar, and you will have
something 70 please the taste of the
most fastidicus.