Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-09-02
MAKING USE OF SEPTEMBER'S

that sufficient unto the day is the evil
thereof" Some of the lusciousness of
this month can only be enjoyed while
passing, but much of it can be caught
and stored for future use.
We will begin with the ''love-apple''
of a by-gone century, and in SO doing
will wonder if we are nowadays ignorant
enough to let something equally as good
slip through our fingers, to the derision
of the next generation. Of course, the
tomato in its natural state is best-which
is equally true of all fruits and many
vegetables-but it is also very savory
when cooked by careful hand.
A scooped- ut-tOmatO-shell filled with
its own pulp mixed with the necessary
ingredients makes a delicious salad,
while cooked it masquerades as an
entree. For the salads there are many
combinations, beginning with celery, or
cabbage with chicken or lamb, or cucum'
Der with shrimps or sweetbreads, or
sardines with chives and tarragOn-the
last should be mixed with French dress
ing-and also water-cress and boiled
eggs, all of these going well with mayor.
naise or boiled butter-and-egg dressing.
The stuffing for hot tomatoes can be
made of any kind of minced meat, moist
ened with stock or water, and seasoned
with butter, or mixed with cream or
brown sauce.
BRoILED TOMAToEs-Roll slices, cut
| fairly thick, in fine corn meal, dust with
salt, and cook until light brown.
Spread with bits of butter, and serve
with beefsteak.
DEvILED ToMAToEs-Saute them In
the following mixture: Two tablespoon
fuls of butter, one teaspoOnful of sugar,
one-half teaspoonful of salt, mustard,
onion-juice and paprika. This can be
done easily and to better advantage in
the chafing-dish.
TOMATO FRITTERs-CoOk with sea.
soning of cloves, parsley, onion, celery
and sugar, press through sieve, and
mix the pulp with butter and flour
cooked together. Simmer ten minutes
and add slightly beaten egg. Pour out
fancy shapes, crumb, egg, and fry in hot
lard.
| TOMATO SoUP-To sauce made oil
butter and flour and cocoanut-milk add
the juice and pulp of strained tomatoes
or use plain milk, and add a cucumber
minced fine.
WHAT TO DO WITH YELLOW EGG-To
MAToEs-Preserve by scalding, removing
the skin and cooking in syrup. Use
three-fourths of pound of sugar and
the grated rind and juice of one lemon
for each pound of fruit. A bit of ginger
and few whole spices tied in rag may
be put in. Remove the tomatoes wheI
transparent, and pack them in hot glass
jars. Boil the strip until thick, fill the
jars, and seal.
YELLOW TOMATOES CANDIED-Boi
two pounds of sugar with one pint Of
water, until brittle when dropped in ice
water; add few drops of lemon juice
Boil the fruit in this liquid ten minutes
skim it out, place on sieve to drain
add more sugar to the sirup, and boil il
down to about half its quantity. Pour
this over the tomatoes, and dry them in
the sun or in moderate oven. 1t will
require two or three days for them to
candy.
YELLOW TOMATOES CANNED FoF
WINTER SALAD-Scald tomatoes quickly
dip them in cold water, and peel; fill jar:
completely full, adjust the rubbers and
lids, place the jars on a rack in big
ash-boiler, then pour in enough warm
mot hoD water to reach within two
inches of the top of the jars. Cover the
boiler, and steam ten minutes. ther
screw the lids on perfectly tight, fill the
boiler with enough water to cover the
jars, and leave them in the boiling water
fifteen or twenty minutes. Remove the
jars, and when cool screw the lids as
tight as possible. Wrap each jar in
thick paper, and put them in box
closely covered, in cool, dry closet
These will keep, unless one overripe to.
mato spoils canful.
GREEN PEPPERS-The sweet Spanish
pepper is just in its glory now, and is
wholesome used in variety of ways
We are indebted to the Italians for this
relish, but it is doubtful if the American
method of stuffing them has ever found
favor in Italy. A stuffing may be made
of meats or vegetables, or combination
of both, with sauce, or enough liquid
| to mOisten. Corn, tomatoes, rice, chick
en-, meat, oysters and cheese are all
pressed into service for variety's sake.
BROILED PEPPERS after the seeds and
pith have been cast away are good gar.
nish to beefsteak. An omelet of peppers
is an epicure's delight. The omelet is
made with cream, and without separat-
ing the eggs, which are but slightly
beaten. A couple of finely minced pep
pers are concealed inside when about
half done. A pepper sandwich is made
by spreading toast with mayonnaise and
minced peppers, and putting together
with thin slice of broiled ham or bacon.
CUcUMBERs are still here, and the
large ones may be turned into salads OF
else into hot vegetable with sauce. To
cook them, cut three into small pieces.
cook in sailed boiling water one-halt
hour, and serve with drawn-butter sauce,
to which two egg yolks, parsley and
lemon have, been added.
For PUTTING UP-A new sweet pickle
of peaches is made by cutting them in
two, removing stones, and filling with
horseradish mixed with vinegar. Tie
the two halves together, pack in jars, and
cover with the following liquid: To two
pounds of sugar add one pint of vinegar;
tie in bag some whole cloves, cassia-
buds, cinnamon and some tiny bits of
ginger, allspice and nutmeg. Reheat
three times, and seal the jars. Keep in
a dark, dry place; when ready to use re-
move the string, and serve with meat.
Peaches and plums may be canned by
the method given for yellow tomatoes,
and good jam can be made of both, as
we'll as of grapes. The first should
cook one half hour; then add to each
pound of fruit, mashed through colan-
der, three-fOurths of a pound of sugar;
simmer twenty minutes, turn into
tumblers, and when cold cover with
melted paraffin. If few clean pebbles
are put in the kettle while jam is cook
ing they will prevent it burning at the
bottom; but if the kettle should reveal a
few patches of scorch, they may be re-
moved by rubbing with crushed egg
shell and salt Melons may be preserved
by peeling the rind and cutting it into
strips; then add some clean melon
leaves and bit of powdered alum,
cover with water, and cook until tender,
closelv cOvered Drain cover with cold