Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-31
TO SERVE TOMATOES
MERELY ORNAMENTAL ONCE, BUT
MOST VALUABLE NOW.
Can BE Scrambled, Baked, BrOfled,
DeyiIed, Preserved, Etc
Salad and Catsup.
Written for The Evening Star.

Written for The Evening Star.
Tomatoes are delicious scrambled, seal
lopez. boiled, baked, sauted, stewed, deV-
lied, preserved or as a salad, pickle or
catsup.
To peel tomatoes place them in wire
basket, plunge into hot water for a mo-
ment. then into cold, when the skins will
easily come off
A French way to saute tomatoes is to put
tablespoonful Of butter into saucepan
and stir a spoonful of flour into this, al
lowing it to brown; put in sliced tomatoes
which have been seasoned with salt and
dipped in beaten egg and then in cracker
crumbs.
The addition of a little sweet, green corn,
freshly cut from the cob, is an improve
ment in stewed tomatoes.
Scrambled tomatoeS-Stew tomatoes sea-
soned with salt, pepper and butter, then
beat three eggs and turn them into the to-
mat6es, stirring one way for about two
minutes.
Tomatoes duchesse-Cut ripe tomatoes in
half fry in butter and serve them smoth-
cred in rich cream. Salt or sugar may be
used, preferred.
Baked toma toes-Select half dozen, firm
and smooth; cut slice from the END OF
each and take out the inside. Mix together
one-half cupful each of finely minced cold
boiled ham and stale bread crumbs, TO
which added some chopped parsley.
butter, salt and pper. Fill the tomatoes
with this mixture, and sprinkle over the
top grated bread crumbs. Put the toma-
toes in baking pan, pour over them
tablespoonful of melted butter and bake
for half hour. Serve hot.
For stuffed tomatoes the filling is made
of minced chicken, chopped mushrooms,
grated bread crumbs, chopped parsley and
melted butter The tomatoes are prepared
and baked in the same way as ordinary
baked tomatoes being basted frequently
wit h ltnHh Ilf for NJ wit m
sauce.
Deviled tomatOes-Cream two tablespoon
fulS of butter and one of powdered sugar,
add one tablespoonful each of salt and dry
mustard with a dash of red pepper, one
beaten egg and the yolks of two hard
boiled eggs mashed fine. Add slowly three
teaspoonfus of hot vinegar and cook unit
it thickens. stirring constantly. Peel the
tomatoes, cut in half-inch slices, season
with salt and paper, sprinkle with -four
and fry in hot butter Take up on heated
dish, pour the sauce over them and serve
at once.
Tomato salad en- panier-Take large,
smooth tomatoes not too ripe, cut the top
from each, take out the inside of the to-
mato and fill with mayonnaise dressing just
before serving. Both tomatoes and dress
ing should be kept on ice till the last mo-
ment. Serve each tomato on a lettuce leaf.
Tomato and Cucumber Salad.-Line
salad bowl with lettuce leaves and place Oh
them slices of tomato, which have been
kept on ice. Then layer of thinly sliced
cucumber, also chilled, and thinIy sliced
onion and three or four tarragan leaves
Cover with French dressing and serve
Preserved TOmatoes.-Take small red or
yellow tomatoes, plunge them in hot water
by means of a wire basket, and then at
once into cold water. Peel carefully, drop
ping them into clear lime water in which
they must stand for two hours so as to
harden; drain off the lime water. rinse
twice in clear, cold water, weigh, and to
each four pounds take five pounds of sugar
the strained juice of five lemons and one
quart OF clear, strong ginger tea. Make
Slrup OF the tea, lemon juice and sugar,
then add the tomatoes, and cook at a slow
boil. until the fruit is clear skim it out
and cook the strip a little thicker. Put
the tomatoes iii glass jars and cover with
the sirup, boiling hot. Lay branded pa
per on top, tie down and put in dark
closet. The sirup should be clear, like
honey.
Spiced Tomatoes.-Peel and slice the to-
matoes and put them in the preserving ket-
tie with sugar-the proportion for seven
pounds of tomatoes is three and one half
pounds of sugar-a quart of white vinegar
and an ounce each of ground mace cloves
and cinnamon. Mix and cook slowly for
three hours. Then put in glass jars and
seal. Spiced tomatoes make delicious
sauce for game, especially venison.
Sweet Pickle Tomatoes.-Take very small
ones-"plum'' tomatoes, they are called
prick them all over with pin and put
them in the preserving kettle with alter
mating layers of sugar, allowing four
pounds of sugar to seven pounds of toma-
toes. When they boil add pint of white
vinegar, tablespoonful each of ground
cloves, cinnamon and ginger. After boil
Ing five or ten minutes longer skim out
the tomatoes and boil the strip until it
thickens; pour it. while hot. over the to-
matoes, which have been put into glass
jars After two days pour off the strip,
boil again. and while hot pour over the
tomatoes and close the jars.
Tomato Catsup.-Slice and boil until soft
two pecks of ripe tomatoes. rub through a
colander, then boil again until very thick
stirring constantly. Add four quarts of
vinegar, a quarter of a pound of salt, three
ounces of ground black pepper, an ounce
of cinnamon. half an ounce of cloves. tea
spoonful each of red pepper and allspice
Mix well and boil up twice. bottle and
seal If the flavor of onions is liked half
dozen may be sliced and cooked with the
tomatoes before it is strained. A cupful
of brown sugar is often used in making
catsup-this amount for one peck of toma-
toes. Finely chopped celery and grated
horseradish ingredients added by
other housekeepers.