Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-09-14
TOMATO DISHES.

Few persons appreciate tht run NallE
OF the tomato in the family bin Of fare.
In tHe average home, lt appears as a
salad. In soup. stewed. and perhaps
baked or scaIloped Wh4n IL has been
thus served. most housekeepers consider
that they have exhausted IFS capabili-
ties. on the contrary. they have hardly
touched upon lis possibilities
The increasing familiarity with sauces
as the cooks potent aids In converting
old dishes into new. has made tomato
sauce popular as an accompaniment TO
certain compounds OF macaroni. but even
those who use the sauce IN this manner
do not all know how admirable Il is 10
serve with boiled or baked tsh. or with
roast mutton. or as a vehicle Tor shrimps
or as a zest for eggs. Apart from this
the tomato. not made into a sauce. but
employed either fresh or canned. may
come 20 the table In variety Of easily
prepared and savoury combinations that
will appeal TO the family caterer as be-
ing the new and inexpensive dishes she
is always seeking.
GRILLED TOMATOES.
Cut large firm tomatoes into thick
slices. DO not peel. Rub an oyster
broiler lightly with butter, lay on IL
the slices OF tomato and broil over a
clear fire. Have ready a sauce made by
working a teaspoonful each 81 minced
parsley and OF lemon-juice into two table,
spoonfuls Of butter sprinkle the toma-
toes with pepper and salt, put the sauce
on them. let them stand. covered IN the
open oven or plate warmer a couple o.
minutes. or until the butter is melted
and serve.
TOMATOES AND BACON
Prepare tomatoes as In the preceding
recipe. emitting the sauce. Keep them
hot while you bron or fry thin slices Of
bacon 20 a delicate crisp. Arrange the
tomatoes on a dish, lay a slice OF two Of
the bacon on each piece Of the tomato.
pepper lightly and serve. This Is an ex-
cellent breakfast dish.
II for any reason Il Is not convenient
10 broil the tomatoes. they may be fried
In butter or In olive oil, drained dry and
served In the same fashion.
TOMATOES AND POACHED EGGS
Cook tomatoes by either OF the proceed
ing recipes. or stew them until tender
II you do the latter. strain on the thin.
watery liquor that comes from them
In cooking. and set IL aside for sauces or
for seasoning. Make Of the thick por-
ton Of the tomato a layer in the bottom
OF platter. seasoning 60 taste with pep
per and salt, and N desired. with a few
drops sof onion Juice. make all very hot
and lay on the bed thus prepared, care
fully poached eggs. n fried eggs are
preferred. they may be substituted Dust
them with a little salt and pepper. and
serve al once.
DREAMED TOMATOES.
Cut firm tomatoes into thick slices. and
fry them until tender in a couple OF table
spoonfuls OF butter. Have ready a cum
full Of white sauce made by cooking to-
gether a tablespoonful each Of butter
and flour to the bubbling point. and then
pouring upon them a half-pint Of milk
or, better still, a half-pint Of mingled
milk and cream. Cook. stirring con-
stantly until the sauce thickens, dish the
tomatoes and turn the sauce upon them.
after seasoning them suitably with pep
per and salt.
TOMATO FRITTERs.
Make batter OF a cupful Of -four. a
cupful OF water a tablespoonful Of but.
ter, a saltspoOnful Of salt and the white
OF an egg. The water should De lust warm
enough 10 melt the butter. but not hot
Stir the two into the sifted and salted
-four, mixing carefully. and lastly. beat
IN the whipped white Of an egg. Into the
batter thus made dip rather thick slices
Of peeled tomatoes and fry In deep. hot
fat to light. delicate brown. The to-
matoes may be sprinkled with salt and
pepper before dipping them in the batter.
or the fritters may be seasoned after they
are cooked.
CURRTED TOMATOES.
Put into a frying-pan a heaping table
spoonful Of butter and half a small onion.
grated. Cook until the latter begins 10
brown-about two minutes-and stir in
q seant teaspoonful Of curry powder In
,his Try thiek slices Of tomato until ten
der sprinkle with salt and serve.
Another method OF preparing curried
tomatoes Is 10 cook them by the recipe
given for creamed tomatoes. adding
teaspoonful Of curry powder to the
cream sauce and pouring this over the
fried tomatoes.
TOMATOES STUFFED WITH MEAT
Select large. firm tomatoes. cut off
the tops and scoop out the inside pulp
DO not peel Chop fine a cupful Of cold
meat-it may be fowl or tongue or ham.
or even lamb. mutton or beef. IL the lar
ter are well seasoned. with the meat
put half-cupful Of fine bread-crumhs
q tablespoonful Of butter. and salt. men,
per. parsley and onion juice-tha ouan-
uty OF these TO be used must be deter
mined by the amount OF seasoning there
already Is IN the meat-and after sprink-|
ling the inside 81 the tomato shells with
a very little salt and pepper. nh them