The Savannah morning news., 1901-09-01

each of finely minced cold boiled ham
and stale bread crums, to which are
added some chopped parsley, butter,
salt and pepper. Fill the tomatoes with
this mixture, and sprinkle over the top
grated bread crumbs. Put the toma-
toes in a baking pan, pour over them
a tablespoonful of melted butter and
bake for a 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 toma-
toes, being basted frequently with
melted butter. Serve hot with cream
sauce.
Deviled Tomatoes Cream two
tablespoonfuls of butter and one of
powdered sugar, and 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 teaspoonfuls of hot vinegar
and cook until it thickens, stirring con-
stantly. Peel the tomatoes, cut in half
inch slices, season with salt and pep
per, sprinkle with flour 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,
smoth tomatoes, not to ripe, cut the
top from each, take out the inside of
the tomato and fill with mayonnaise
dressing just before serving. Both to-
matoes and dressing should be kept on
ice till the last moment Serve each to-
mato on a lettuce leaf
Tomato and Cucumber Salad-Line a
salad bowl with lettuce leaves and
place on them slices of tomato. which
have been kept on ice. Then a layer of
thinly sliced cucumber, also chilled
one thinly sliced onion and three or
four tarragon leaves. Cover with a
French dressing and serve.
Preserved Tomatoes-Take small red
or yellow tomatoes, plunge them in
hot water by means of wire basket
and then at once into cold water. Peel
carefully, dropping 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 a syrup of the tea, lemon juice
and sugar, then add the tomatoes, and
cook at slow boil, until the fruit is
clear, skim 1t out and cook the syrup
a little thicker. Put the tomatoes in
boiling hot. Lay a branded paper on
top. tie down and put in a dark closet.
The syrup should be clear. like honey.
Spiced Tomatoes--Peel and slice the
tomatoes and put them in the preserv-
ing kettle 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.
nd rnnlY cInxyly fhrnn
Then put in glass Jars and seal. Spiced
tomatoes make delicious sauce for
game especially venison.
Sweet Pickle Tomatoes-Take very
small ones-"pulm' tomatoes, they are
caled-prick them all over with pin.
and put them in the preserving kettle
with alternating layers OF sugar. allow
ing four pounds of sugar to seven
pounds of tomatoes. When they boil
add a pint of white vinegar, table
spoonful each OF ground cloves, CHINA
mon and ginaar- Altar boiling 1--WE ~