The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-30
TABLE AND KITCHEN.


Conducted by Lydia Ames Willis.
Marquette building. Chicago. to whom
all inquiries should be addressed.
All rights reserved by Banning Co..
Chicago.
The Triumph of the Tomato.
Here is the fruit for an epicure. meet
Canned and picked and smothered In
sweet.
To the last decade has been left the
discovery of this beautiful addition to
our table dainties; though nature pre-
sented this offering in most tempting
guise and with her usual hberality. 1t
was formerly regarded, first with sus-
picion, then priced merely as curl
osity among garden plants, until some
one, led by a more venturesome spirit
than the rest, risked danger from the
poison supposed to Turk within its gay
and attractive form. and found it some
thing greatly to be desired and entirely
undeserving the evil reputation thrust
upon it. The agreeable acidity of Its
juice, the mellow tenderness of its meat,
and the gay freshness, making it a
n ost tempting and harmonious summer
food, and being a fruit easily preserved
for winter use in several ways which
make it available to serve as either
fruit or vegetable, it required but slight
acquaintance to make it one of ouf
most popular garden products.
1t is largely composed of water, which
lowers its nutritive but not it's food
VALUE II makes an lucOIupdTdDle IGi-
ish. whether eaten raw or cooked. and
Is justly esteemed by all salad n akers.
and is serviceable to the cook in the
preparation of almost every class OF
dishes from soups to dessert.
Whether we contemplate this product
as the pomme d'amour, SO dearly
loved by the Provecal and nourished by
the Spaniard as tenderly as his highly
priced garlic, or as a plain, practical,
everyday vegetable, we cannot fail to
| recognize it's manifold virtues: nor can
| we overestimate it Importance as a
IT'S PREPARATION FOR THE
TABLE
| The utility of the tomato appeals to
most cooks because many methods of
serving it require so little preparation.
When the tomatoes are to be served
raw, those of deep red color and firm :
ness Of flesh should be selected, as they
| are more "meaty," peel easily and slice
and keep their shape much better than
other varieties. These are less acid
| also. The very simplest way of serving
them raw is the daintiest and most at
| tractive. Have perfectly ripe tomatoes
| peeled and place on ice some time be-
fore serving. Then slice them and ar
| range in a bed of tender, crisp, curly
lettuce. Dress with the best and sweet
est of oil, vinegar, salt and pepper and
serve at once; there Is certainly nothing
| more deliciously appetizing.
By using a mayonnaise dressing in
stead of the plain French dressing you
have. with no more trouble, quite a
different salad and a most tempting
CON bination Of colors.
| In order to peel the tomato easily,
pour scalding water over them, let them
| stand but a minute, then throw into
cold water and let them cool sufficiently
| to handle and the skins will rub off
easily. Then set them in a cold place
| until needed.
Medium sized, smooth tomatoes are
best for Slicing and serving in salads.
On account of the acid in the toma-
toes use agate or porcelain-lined OF
| earthenware for cooking them; as iron
and tin will give them disagreeable
acid flavor and discolor them as well.
Many consider that long cooking de-
stroys the flavor of the tomato, but as
a rule when stewed they are cooked In
manner and served up weak, watery
and insipid, except for their naturally
tart flavor, that they are regarded as
poor eating by those not fortunate ii
erly stewed They require an hour tt
stew and a longer time will greatly i'm
prove them. When they must be served
as a vegetable and as expeditiously az
possible, drain off the greater part Of
the juice, which may be added to you
vegetable soups, and after cooking tbs
tomatoes Is or 20 minutes thickeu then
with flour and butter rubbed together tt
If the tomatoes are of a very acit
variety. season them with a little sugar
instead of salt.
GRILLED TOMATOES.
The dark red tomatoes are best fol
grilling. They should be ripe but firm
Do not peel them. Cut a thin slice from
stem and blossom end and place in g
fine wire broiler, stem end next the fire
to eight minutes on each side, accord
ing to size of tomatoes. Season will
salt and pepper and serve with minioI
steaks or on slices of toast with cream
sauce.
CORN AND TOMATOES.
l. Cut boiled corn from the cob, leaving
the husk: to each cup of corn allow two
cups of stewed and strained tomatoes
salt. pepper and butter. Cook them to-
| gether until boiling hot and then add
a little good cream and serve at once.
SCALLOP OF TOMATO AND POTA
TOES
Season a pint of peeled and chopped
tomatoes with salt, pepper and onfor
juice to suit the taste. Pare enough
potatoes to make a cupful when chop
ped fine. Butter a baking dish ant
. sprinkle with bread crumbs and put IL
half of the tomatoes: then a layer O
soft crackers, 'buttered and broken il
| coarse bits. Cover the crackers will
| two heaping tablespoonfuls of grated
| American cheese Then add the remain
der of the tomatoes, more cracks
crumbs and bits of butter and place ii
| a hot oven. Bake 20 minutes. Serve a
, once.
STUFFED TOMATOES.
Select tomatoes that are firm and o
, uniform size. Cut a slice from the stem
} end and scoop out the seeds, leaving
; the pulp. For six good sized tomatoes
mix two cups of fine bread crumbs witt
! small onion minced fine, one table
spoon full of butter, melted, a teaspoon
; full of salt and quarter of teaspoonfu
: of pepper. Fill tomatoes with this ant
set them in a baking dish with yer.
: lrnraro Ar onrarunl