The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-27
THE TRIUMPH OF THE TOMATO


By a more veaturesome spirit than the
rest, risked danger from the poison sup
posed 10 Turk within its gay and attrac-
tive form, and found 1t something greatly
to be desired and entirely undeserving
the evil reputation thrust upon it. The
agreeable acidity OF its juice, the mel
low tenderness of its meat. and the gay
freshness. making It a most tempting
and harmonious summer food, and being
q fruit easily preserved for winter use
in the several ways which make it avail
able to serve as either fruit or vegetable,
it required but slight acquaintance TO
make it one OF our most popular garden
products.
It is largely composed Of water. which
lovers its nutritive. but not its food
value. It makes an Incompatible relish.
whether eaten raw or cooked. and is just
~ esteemed BY all salad makers. 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 pornme d'amour, 50 dearly loved
by the provencal, and nourished by the
SpaniaTd as tenderly as his highly priced
garlic, or as a plain. practical everyday
vegetable, we cannot fail to recognize its
manifold virtues: nor can sc overesti-
mate its Importance as culinary gift
Its Preparation for the Table.
The utility OF the tomato appeals 10
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 attractive
Have perfectly ripe tomatoes peeled and
placed on the ice some time before serv-
ing. Then slice them and arrange on a
bed of tender. crisp. curly lettuce. Dress
with the best and sweetest of oil. vinegar.
salt and pepper and serve at once, there
is certainly nothing more deliciously ap-
petizlng
BY using a monaise-C Wss-tlyr aiRqT&
BY using mayonnaise dressing instead
OF the plain French dressing you have,
with no more trouble, quite different
salad and a most tempting combination
OF colors.
In order to peel the tomato easily, pour
scalding water over them. let them stand
but q minute. then throw into cold water
and let them cool sufficiently to handle
and the skins win rub or easily. Then
set them in cold place until needed.
Medium-sized, smooth tomatoes are
best for sicing and serving in salads.
on account Of the acid in the tomatoes
use agate or porcelain lined or earthen-
ware for cooking them; as iron or tin will
give them a 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
such a careless. hurried and indifferent
manner and served up weak, watery and
insipid. except for their naturally tart
favor. they are regarded as very poor
eating by those not fortunate in having
occasionally enjoyed them properly
stewed They require an hour 70 stew
and a longer time VIII greatly improve
them. When they must be served as
vegetable and expedi;iously as possible,
drain on the greater part OF the juice.
which may be added to your vegetable
soups. and after cooking the tomatoes
dfteen or twenty minutes thicken them
with -four and butter and rubbed 90
gether to q smooth paste.
II the tomatoes are of very acid
variety season with q little sugar instead
OF salt.
GriIied tomatoes.
The dark red tomatoes are best for
grilling They should De -ipe but firm.
DO not peel them Cut thin slice from
stem and blossom end and place FL fne
wire broler. stem end next the FIRE cnd
brou over A clear fire from three 70
eight minutes on each side. according 10
size OF tomato. Season with salt and
pepper and serve with minion steaks or on
slices OF toast with cream sauce
Corn and Tomatoes.
Cut boiled corn from the cob, leaving
the musk: 70 each cup Of corn ALLOW Two
cups OF stewed and strained tomatoes. /
which have been well seasoned with salt
pepper and butter. Cook them together
smith boiling hot and then add little
good cream and serve az once.
Scallop Of Tomato and Potatoes.
Season q piut Of peeled and chopped
tomatoes with salt. Pepper and onion
juice 10 suit the taste Pare enough
potatoes 70 make a cupfui when chopped
fns Butter a baking dish ard spr,nsis +
with bread crumb and put IN haf q The
tomatoes. then a layer Of soft crackers,
buttered and broken in coarse bits. Cover
the crackers with two heapiug tablespoon
f.,r9 - Grated sr7,r~sr1~ rra-za Then
ada the remainder OF ;he tomatoes more
cracker crumbs and bits q butter and
place n p hot oven. BAKE tsenty min
uies Serve az once
Stuffed Tomatoes.
Select tomatoes that are rrD ard -
uniform size C1t slice from Ore stern
end and scoop ort the seeds. isVriag shc
pulp. Tor SIX soos-size5 tomatoes nix
two cups u fne bread crumbs 7lth
small onion mIrcea 1ne. ere tal.eslfoer
tul az outser melted. teaspoonsul .
butter. mested a teaspoonfui e pepper
FIJI touatoes with this ard set them Fl
4 baking dish Nth very Iftie water 81
Keep them from burning Bake theru
ortH tender bur rot broker ssrve 90
institutional plates wirh a sPrz q parsley
az the side.
Tor,oto ard Rice.
Prer1rr fh- t0rlt-fs - To- ssesfrE
ard whe, .h-v l-se 60 sef rfl ar-
washed u-cooked ssce. allowing two Ia
hiespnoafnis e rfce g q cup = t1-a,o
cover ard co1is slowly ee- haif AZ sou-
th-a seas,n 90 sast= with SAT- gepser
SUGAR anf ~ q sltrer SER sd roek
sew Minutes seugsr and taen serve