The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-09-20
TOMATO DISHESY

rev persons appreciate the ruiz value
of the tomato in the fumily bill Of fare.
In the average home, it appears as a
salad in soup, stewed, and, perhaps,
baked or scallopcd. When it has been
thus served. most housekeepers consider
that they have exhausted its capablli-
ties. on the contrary, they have hardly
touched upon its 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 it Is to
serve with boiled or baked fish, or with
roast mutton, or as vehicle for 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 to the table in a 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.
CHILLED TOMATOES.
Cut large, firm tomatoes into thick
slices. DO not peel. Rub an oyster
broiler lightly with butter, lay on it
the slices of tomato and broil over
clear fire. Have ready a sauce made by
working a teaspoonful each of 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 of
minutes or until the butter n melted,
and serve.
TOMATOES AND BACON
Prepare tomatoes as in the preceding
recipe, emitting the sauce Keep them
hot while you broil or fry thin slices of
bacon to a delicate crisp. Arrange the
tomatoes on a dish. lay slice or two of
the bacon on each piece OF the tomato,
pepper lightly and serve. This is an ex-
cellent breakfast dish
If for any reason it is not convenient
to 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 preced-
Ing recipes, or stew them until tender
If you do the latter, strain off the thin
watery liquor that comes from them
In cooking, and set it aside for sauces or
for seasoning. Make of the thick por-
ton of the tomato layer in the bottom
! of platter, seasoning to taste with pep
| per and salt, and If desired, with few
| drops sof onion juice, make all very hot
and lay on the bed thus prepared, care
fully poached eggs. If fried eggs are
preferred, they may be substituted Dust
them with a little salt and pepper, and
serve at once.
DREAMED TOMATOES.
| Cut firm tomatoes into thick slices, and
fry them until tender in couple of table
spoonfuls of butter. Have ready cup
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 half pint of milk
or, better still half-pint of mingled
| milk and cream. Cook, stirring con-
stantly until the sauce thckens, dish the
tomatoes and turn the sauce upon them,
after seasoning them suitably with pep
| per and salt
J TOMATO FRITTERS.
| Make a 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 be Just warm
enough to melt the butter but not hot.
| Stir the two into the sifted and sailed
flour 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 a light, delicate brown. The to-
matoes may be sprinked with salt and
pepper before dipping them in the batter,
| or the fritterS may be seasoned after thew
| are cooked.
CURRIED TOMATOES.
Put into frying-pan heaping table
spoonful of butter and half a small onion
grated Cook until the latter begins to
brown-about two minutes-and stir in
a scant teaspoonful of curry powder. In
this fry thick slices of tomato until ten
der, sprinkle with salt and serve.
Another method of preparing curried
tomatoes is to cook them by the recipe
given for creamed tomatoes, adding a
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 cupful of cold
meat-it may be fowl or tongue or ham
or even lamb, mutton or beef, If the lat
ter are well seasoned With the meat
put half-cupful of fine bread crumbs
a tablespoonful of butter, and salt, pep
per- parsley and onion juice--the quan.
tity of these 10 be used must be deter.
mined by the amount of seasoning there
already is In the meat-and after sprink-
ling the inside of the tomato shells with
very little salt and pepper fill them