Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-08-04

some excellent suggestions for preparing
the tomato which are reproduced here as
| follows:
When the tomatoes are to be served
raw, those of deep red color and firmness
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 ice some time before serving. Then
slice them and arrange on bed of ten
der, crisp, curly lettuce. Dress with the
best and sweetest of oil, vinegar, salt and
pepper and serve at once; there is certain
ly nothing more deliciously appetizing.
BY using a mayonnaise dressing in
stead of the plain French dressing you
have, with no more trouble, quite a diff
ferent salad and a most tempting COM
bination of colors.
III order. to peel the tomato easily, pour
scalding water over them, let them stand
but a minute, then throw into cold wa
ter and let them cool sufficiently to
handle and the skin will rub off easily.
Then set them in a cold place until need
ed.
Medium-sized, smooth tomatoes are best
for slicing 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 and tin
| will give them a disagreeable acid flavor
and discolor them as we'll.
Many consider that long cooking de-
stroys the flavor of the tomato, xbut 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
flavor, they are regarded as very poor
eating by those not fortunate in having
| Oppa gfOno1Ixy OF
| ed. They require an hour to stew and a
| longer time will greatly improve them.
| When they must be served as a vegeta-
| bic and as eXpeditiously as possible, drain
off the greater part of the juice, which
may be added TO your vegetable soups,
and after cooking the tomatoes Is or %
! minutes thicken them with -four and but
| ter rubbed together to a smooth paste.
If the tomatoes are of a very acid va
riety season with a little sugar instead
of salt .sat
GRILLED TOMATOES.
| The dark red tomatoes are best for
| grilling. They should be ripe but firm.
! DO not peel them. Cut a thin slice
| from stem and blossom end and place in
a fine wire broiler, stem end next the
] fire and broil over clear fire from three
to eight minutes on each side. accordingg
! to sizze Of tomato. Season with salt and
pepper and serve with minion steaks or
| CORN AND TOMATOES.
Cut boiled corn from the cob, leav-
1 ing the husk; to each cup of corn allow
| two cups of stewed and strained toma-
toes, which have been well seasoned with
| salt, pepper and butter. Cook them to-
gether until boiling hot and then add
| 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 onion
juice to suit the taste. Pare enough po-
| tatoes to make a cupful when chopped
| fine Butter a baking dish and sprinkle
with bread crumbs and put in half OF
the tomatoes; then layer of soft crack
| ers, buttered and broken in coarse bits.
| Cover the crackers with two heaping
| tablespoons 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
uniform size Cut slice from the stem
end and scoop out the Seeds leaving the
! pulp. For ST good-sized tomatoes mix
two cups of fine bread crumbs with a
small onion minced fine, one tablespoon
full of butter, melted, a teaspoonful of
! pepper. Fill tomatoes with this and set
water to keep them from burning Bake
| them until tender, but not broken. Serve
on individual plates with a sprig of pars-
| ley at the side.
| GREEN TOMATOES STEWED.
Pare six large, green tomatoes; peel
three medium-slzed onions. Put a table
! spoonful of butter or drippings into an
agate frying pan and when hot slice
| in the onions for five minutes; sprinkle in
teaspoonful of salt and quarter of a
! 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 a large tablespoonful of butter and
TOMATO sOUFFLE.
! Stew three cups of tomato 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 a froth and stir
them in; then turn into buttered baking
dish and bake 10 or Is minutes until set
| in a hot oven. Serve as soon as done.
TOMATO AND RICE.
| Prepare the tomatoes as for stewing,
and when they begin to boil add well
| washed, uncooked rice, allowing two ia
blespoonfuls of rice to a cup of tomato
/
| then season to taste with salt, pepper, SUI
| gar and a bit of butter. Stir and cook q
| few minutes longer and then serve.
1 TOMATO TOAST.
Stew a quart of tomatoes and season to
| taste with salt, cayenne, sugar and but
ter. Cut thin slices of entire wheat bread
and toast on both sides; lay on a hot
| platter and moisten slightly with little
hot water and melted butter; cover the
| toast with the tomato and put large
Tablespoonful Of whipped cream on top OF
each covered slice just before serving.
| TOMATO FARCI.
Cut smooth, round tomatoes in half and
place them in the baking pan with the
cut side down, with enough hot fat to
keep them from burning, moving them
about occasionally until they are a little
| tender; then lift out carefully without
breaking and place them in buttered
| baking dish; pour a little oil around them
and sprinkle lightly with chopped garlic
or onion parsley, salt and cayenne. Place
in a hot oven and bake 10 minutes. Serve
from dish in which they are baked.
| TOMATOES STUFFED WITH CHICK
| EN- SALAD.
Peel six round, solid, smooth tomatoes
by scalding a moment with boiling water
and then quickly placing in cold water and