The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-02-03
NEW TURNS WITH TOMATOES.
iOmeIct Combined with oDion--Good
Salad Made from Canned Tomatoes.

New York Evening sun.
Viewed from the standpoint af the
number Of different wishes into which ID
may be turned, the tomato is one Of the
hes. friends the housokeeper has 1t Is
good whan simply atewed and yo. 1t
takes KINDLY to elaborate mixtures Of
cold game, trufhes, rice or mushrooms or
all, for the tomato flavor combines with
almost amy flavor in an agreeable ald
pleasant manner Some pelson5 think TO
improve stewed tOmatoa, By thicNcuiIs
them with -four or corn starch or with
grated crumbs. The truth Is that the
ithickening may be much better obtained
by so cooking them as 10 eyapomto the
water. Always cook them In an agate
or poroelalsn lined saucepan. large
shallow dish is better than a deep and
narrow one. since a larger surface Is eX-
posed to the heat A small minced onion
| improves the flavor.
So good is the comb nation OF onion and
t.mato shat sometimes they are used ia
equal quantities in an omelet. chop the
onion into rather coarse bNs and sauke I
in hot butter but do not let it brown.
Add the tomatoes with pepper and salt
/ for seasoning and cook while the omelet
| is In process OF preparation. Finally,
NUtu llle Oiubltl uha CtOhGul duu lhS
onions and tomatoes and fold
! In using canned tomatoes it Is wise
precaution TO open and empty the can
several hours before you intend TO u.s.
the ntcDts. The toDaHoes will have a
much better flavor II thls is done
70 make kidpey and tomato PIE, SKIN
and core a beef l0ldney ana boil a. slowly
IN salted water for one-half hnur. Boil
four ounces Of macaroni until tender and
cut It. into inch lengths Butter a oak-
ing dish and put in layer o. macanni.
over that spread a layer uf sliced kidney
seasoned with pepper, salt and made
mustard Sprinkle over little rour, then
sdd layer of tomshoes and some bread
crumbs, Repeat these laye1s and LIT
The bread crumbs be upp arInost when mo
dish lis filed Pour in some good rich
gravy. put small pieces Of butter over The
Top aud bake ateadily for one hour.
Tomato croquetles arc very good and
they may be made from either fresh or
canned tomatoes. Put half the contents
OF a can Of tomatoes in saucepan with
thin slice of onion, salt, pepper. two
or three cloves and TWO teaspoonfuls OF
sugar. Cook for at least fifteen min
utes, then ihlcken With corn starch.
four tablespoonfuls, rubbed smooth In a
generous piece of butter. Let it boil
up and add one egg. Pour the mixture
out TO cool. The rest OF the process varies
not at all from that OF othsr croquettes.
Cut them in any chosen shape and dip
them first in fine crumbs, then into beaten
egg. then into crumbs once more ana
fry them in deep, hot fat.
Delicious as is the plain tomato salad,
II Is not the only salad made from toma-
toes Canned tomatoes may be seasoned
with lemon Juice. cloves, sugar and pap
rika, strained and frozen In moulds Very
cold msyonaise dressing should accom-
pany this salad. Tomato jelly made by
sddlns gelatine, and salt. pepper. cloves
and bay leaf. then setting the mixture
aside to harden in tomato shaped moulds,
makes an attractive looking salad when
served on crisp leaves Of lettuce. Again
whole toma toes are carefully scrap ped. cut
and flled with almost any salad mixture.
The tomatoes must be skinned first OF all
then put on ice TO become quite firm be-
fore the inside Is removed. Before the
salad Is added. dust the inner surface
OF these tomato cups with salt and pep
per.
For tomato sauce brown one sliced on
ion in a tablespoonful OF melted butter
Add two sprigs OF parsley, one hay leaf
one half can OF tomatoes, cayenne. salt