The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-09-21

IL SIiAi 10 giving ana SClll DurnS the
/ same
Locomotive Fireman's Magazine.
! Tomatoes. ".''t
! Baked Tomatoes-Cut II large, ripe
tomatoes in halves, fill each half with
| grated bread crumbs seasoned to taste
put little bits of butter on each, set in
buttered dish and bake slowly fol-
three-quarters of an hour.
Fried Tomatoes-Roll sliced tomatoes
in corn meal, sprinkle with salt and fry
In hot butter. Place carefully on hot
dish. Make gravy with a tablespoon
ful OF Hour, the same quantity of butter,
half a cup of milk and, seasoning to
taste, pour over the tomatoes and serve
very hot.
Tomato Hash-Chop cold meat or fish
nne, season to taste, add a spoonful of
butter, put in buttered baking dish.
and pour over cooked tomatoes. Leave
in the oven until very hot and serve at
once.
Tomato Oysters Scald, peel and cook
four large ripe tomatoes. Season with
salt and add teaspoonfulo of butter.
-FOUR one quart of sweet milk over some
crackers, then add the cooked tomatoes
with one-half teaspoonful of soda dis
solved in little cold milk. Serve hot
Breakfast Tomatoes-Scald and peel
III tomatoes, slice them into a granite
saucepan, add little butter, and sea-
soning to taste; when cooked, add five
we'll beaten eggs, stir for two or three
minutes and serve on toast.
Tomato Sauce-Chop fine one Gun of
tomatoes and one small white onion
season to taste, and put in saucepan
with two tablespoonful of bread
crumbs. one of butter and little water.
cover closely and stew gently for one,
hour, stirring often, just before serving
stir in two beaten eggs.
Tomato Pickle-Put eight pounds Of.
peeled tomatoes and four of brown
sugar in preserving kettle and boil
till thick as molasses, stirring often to
prevent burning. Then add one ouart
OF good cider vinegar, one teaspoonful
OF cinnamon, one teaspoonful of cloves
ana boil five or ten minutes longer.
Tomato Marmalade-T two pounds
OF tomatoes allow two pounds, of sugar. j.
and the juice and grated rind of one
lemon. Scsld the tomatoes. remove the
skins, mix the sugar with them and hoi,
them slowly for one hour, Swimming
ana stirring as needed. Add the iucie
ana grated rind of another lemon. and
Doll until 1t is smooth, thick mass.
tomato Preserve-Take round, yellow
tomatoes as soon as ripe, scald and peel
10 seven pounds of tomatoes add seven
pounds OF sugar, and let them stand
over night. Take the tomatoes ont ~
the sugar and boil the syrup, Swimming
"eli' put In the tomatoes and boil for
~ minutes Remove the fruft :aaa;,n,
and boil the syrup until very thick. On
cooling put the fruit into lars and nonr
the syrup over them.
Green Tomato Preserves-To aach
pound OF tomatoes allow one pound ~
sugar. and Just enough water to keen
them from burning. Flavor with OH
ger root, or fresh lemon cut in slicos
II the lemon is used add it Just before
me tomatoes are DONE Boil down INIT,
lutte thick, then put in Jars. and cot
away In COOL dry place.
m
canned Tomatoes-Scald and nae,
resn ana not over-ripe tomatoes. cook q
CIV minutes In their own juice, keeping
we'll covered. Fill glass Jars and seai a.
'nce. Then wrap in thick paper to ex-
luce light and keep in a cool. dark
'lace. Great care must be observedato
ave the jars absolutely air-tirht.
tomato Catsup-Slice ripe tomatoes
no sprinkle them with salt boil for ono
our ana strain through a coarse sieve
every gallon add two large onions
hced, one-half spoonful of einper +1vo
poon1uls OF cloves, two spoonfuls Of
iisplce' one teaspoonful of white. nan-
er' and a little cayenne. Boil 20 min !
tes after these are added and seal, /
Iomato Salad-Scald. pee, and .,. ,
TN Tour medium sized tomatoes put in ]
salad bowl, edge with lettuce leaves ,
our over plain salad dressing and get
Ice to chill. Serve very cold. ]
levied Tomatoes-Slice firm, ripe To- 8
'a.oes' mix two ounces of butter =
Of French mustard the \
''ce OF naif lemon, a dash of cayenne o
ID a saltspoon of salt. Dip each slice a
this mixture, lay in a baking dish \
t In the oven for Is minutes. take mn y