Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-29
able and Kitchen.
The Tomato and Its Preparation for
the Table,

oieiihs III most tempting gufSe and with
ner usual lberalitys it was formerly re-
garded hrst with suspicion, then priced
merely as curiosity among garden plants,
until some one, led byta more venturesome
Spirit than the rest, srisked danger from
the poison supposed tos Turk within its gay
and attractive form, land found it some
thing greatly to be desired and entirely I'M
deserving the evil reputation thrust upon
II. Inc agreeable aeidity of its juice, the
mellow tenderness of It's meat, and the gay
freshness, making it a most tempting and
harmonious summer food and being fruit
easily preserved for winter use in the sew
eral ways which make 1t available to serve
as elmer 1rult or vegetable, it required but
s1ght acquaintance to make it one of our
most popular garden products.
IL is largely composed of water, which
lowers It's nutritiye but not it's food value.
!. makes an Incompatible relish, whether
eaten raw or cooked and is Justly esteemed
ny an salad makers, and Is serviceab1e to
me COOK IN the preparation of almost every
Grass or dishes from soups to dessert.
NV ne.ner we contemplate this product IS
.iie poiliIne amour, so dearly loved by the
pIogehcal, and nourished by the Spaniard
as tehderly as his highly priced garlic, or
as pain practical, everyday vegetable,
we cannot fail to recognize its manifold
virtues; nor can we overestimate its i'm
portance as culinary gift
ne utiilty OF the tomato appeals to most
eoohs because many methods of serving it
ielures SO little preparation.
, "hen the tomatoes are to be served raw
anoSe OF deep red color and firmness of
t nn should be selected, as they are more
inca neaty, peel easily and slice and keep
thelr shape much better than other varie-
ties. These are less acid also The yary
Siinpiest way OF serving them raw is the
audLtest and most attra Give Have per-
neetiy ripe tomatoes peel and placed on ice
some time before serving Then slice them
he'd n oryc,,
eully lettuce Dress with the best and
s~selest OF Oil, vinegar, salt and pepper
a,tu serve at once; there is certainly moth
ing more deiiciouSly appetizing
BY using a mayonnaise dressing instead
OF the plain French dressing you have.
Win no more trouble quite a different
colors. ''oii VI
IN order to peel the. tomatoes easily. pour
scalolhg water over them, let them stand
ous d minute, then throw into cold water
tba a itt ahem cool sufficiently to handle and
IN cold place until needed
Medlum-s1zed, smooth tomatoes are best
ioo shelhg and serving in salads.
vi account or the acid in the tomatoes
use agate or porcelain-lined or earthenware
LOT cooking them, as iron and tin will give
them disagreeable acid flavor and dis
color them Well
many consider that long cooking DESTROYS
the HaVor of the tomato, but as a rule
When stewed, they are cooked in such a
careless, hurried and Indifferent manner
anu served up weak, watery and insipid,
encept ior their naturally tart flavor, they
are regarded as very poor eating bv those
not fortunate in having occasionally en-
Joyeo them properly stewed. They require
an nour to stew and a longer time will
sleaty improve them. When they must
pe served as a Vegeta BILE and as exnedi-
tlously as possible, drain off the greater
part OF the Juice, which may be added to
your vegetable soups, and after cooking
ne tomatoes fifteen or twenty minutes
thicken them with flour and butter ruhbed
together to a smooth paste
the tomatoes are of very acid va
rlety season with a little sugar instead of
salt. 70
drilled Tomatoes
The dark red tomatoes are best for grill
ing. Ihey should be ripe but firm Do rot
peel them. Cut a thinoslce from stem and
blossom end and place in a fine wire broiler.
stem END next the fire, and broil over a
clear fire from three to eight minutes on
each side, according to size of tomato. Sea-
son with salt and pepper and serve with
mlnlon steaks or slices of toast with
cream sauce.
Corn and Tomatoes.
Cut boiled corn from the cob, leaving the
husks; to each cup of corn allow two Guns
of stewed and strained tomatoes, which
have been well seasoned with salt, pepper
and butter. COOK them together until boil
ing hot and then add a little good cream
and serve at once.
Scallop of Tomato and Potatoes.
Season a pint of peeled and chopped to-
matoes with salt, pepper and onion Juice
to suit the taste Pare enough potatoes to
make cupful when chopped fine Butter
baking dish and sprinkle with bread
crumbs and put in half of the tomatoes:
then layer of soft crackers buttered and
broken in coarse bits. Cover the crackers
with two heaping tablespoonful of grated
American cheese. Then add the remainder
of the tomatoes, more cracker crumbs and
bits of butter and place in a hot oven Bake
twenty minutes. Serve at once.
Stuffed Tomatoes
Select tomatoes that are firm and. of uni
form size. Cut a slice from the stem end
and scoop out the seeds, leaving the pulp.
For six-goodszed tomatoes mix two cups
Of fine bread crumbs with a small onion
minced fine, one tablespoonful of butter
melted, teaspoonful of salt and quarter of
teaspoonful of pepper. Fill tomatoes with
this and set them in baking dish with a
very little water to keep them from burn
ing. Bake them until tender, but not brok-
en-. Serve on individual plate with a sprie
of parsley at the side.
Green Tomatoes Stewed.
Pare six large, green tomatoes; peel three
medium sized onions. Put a tablespoonful
of butter or drippings into an agate irving
pan and when hot slice in the onions and
let them fry without browning for five min
utes; sprinkle IN a teaspoonful of salt and
quarter of teaspoonful of pepper stir
about for a few minutes, then slice in the
tomatoes and add half a cup of hot water.
Cover and let simmer until tomatoes are
tender; add large tablespoonful of butter
and serve.
Tomato Soufde.
Stew three cups Of tomatoes down to a
pint; and drain off any liquid part remain
Ing; then rub the pulp through a sieve
Separate six eggs and beat yolks and whites
separately Mix yolks with the pulp and
season to taste with salt and pepper. Beat
whites to froth and stir them in: then
turn into a buttered baking dish and bake
ten or fifteen minutes until set, in a hot
oven. Serve as sSon as done.
+ Tomato and Rice.
Prepare the tomatoes as for stewing and