Evening star., 1903-07-28
bake half an hour. Serve with a white
sauce,
Florentine Baked Tomatoes.

lOIenl1Q0 6RReQ tomatoes,
Wipe carefully six large tomatoes and
cut apiece from the stem end. scoop out
the centers. Rub q cut Glove of garlic
across agate stew pan. and fry In It
one onion chopped fine in spoonful Of but
ter. Add six mushrooms. two large chicken
livers both minced finely and a tablespoon
full of lemon juice. Cook together for few
moments and then add yolks of two eggs
and sufficient bread crumbs to Ill tho to-
matoes. Place the tomatoes in a dripping
pan add very small quantity Of hot water
and bake half an hour in q moderate oven
Tomato Toast With Mushrooms.
Stew quart of fresh tomatoes. season
with salt. pepper and butter. Lay thin
toasted slices Of white bread q warm
platter. butter and cover each slice with
the stewed tomatoes and on each piece
lay peeled mushroom. Butter the mush-
rooms and give dash OF pepper IL desired.
Canned mushrooms may be used If fresh
are not in the market.
Deviled Tomatoes
Put the yolks of three hard boiled eggs
through the ricer and mix with one tea
spoonful Of mixed mustard, one teasPoonful
of powdered sugar. a dash of cayenne, and
a little salt. Melt three ounces of butter
and rub in. then stir in gradually three
tahlespoonfuls of vinegar. Stir all over
the tlre Nlltll Srbitlny NOT. lake !fpiN lts
fire and add two we'll beaten eggs, return
to the fire and stir carefully until the mix
ture thickenS. Place the saucepan In
double boiler to keep hot while you slice
inch slices. broil carefully. place on hot
dish. pour the sauce around them and
serve at once garnished with parsley.
Tomato Farci.
Take six small, firm, ripe tomatoes, take
off he. hv boiling "
and then dipping Immediately into cold
water, scoop out the inside and set IN the
Ice COX to cool and harden. Cook two
pairs of calfs swcetbreads and put through
the meat chopper. cut half dozen small
button mushrooms fine and mix with the
sweetbreids. Make Il sauce of one table
spoonful of butter and one Of -four and
one cupful Of white stock, put the butter
in a saucepan and when melted add tho
nour and cook two minutes then add tho
stock gradually stirring all the time; when
all the stock is in add tho inside of the to-
matoes and cook ten minutes. add half a
teaspoonful Of chopped parsley. and season
with salt and pepper to taste. Mix all
together and stuff the tomatoes Bake
until the tomatoes are tender. serve on
rings OF golden brown toast garnished with
curled parsley.
Spanish Tomatoes.
One can Of tomatoes. half dozen green
peppers, TWO medium SlZeu onions anu TWO
tablespoonfuls Of butter. Chop the onions
rather fine and brown IN tho butter, a,s!s!
the peppers to the Spanish peppers which
have been chopped fine. Mix all together
carefully and cook over slow fire for five
minutes adding salt and very little white
pepper to taste. Pour into d baking dish
and bake in moderate oven for for!y-HEe
minutes. Serve in dish IN which they were
baked.
Fried Tomatoes.
Wash and dry thoroughly large firm.
ripe Tomatoes and place In the ice box
to harden and when thoroughly chilled cut
in inch thick slices. dip In beaten egg then
in bread crumbs again in the egg and re-
peat the breading place IN a frying basket
and dip Into hot fat, II the fat is sufficient
ly hot they will brown In very few mo-
rnents and be thoroughly cooked Drain
on brown paper and hot platter
garnisled with cress. Serve cream or
brown sauce with these. They will Do
found a delicious substitute for meat At
breakfast during the warm weather
Roasted Tomatoes.
Dip the tomatoes into hot water and re-
move the skins. cut a piece from the stem
end and scoop out a little OF the pulp nd
place a small piece of butter into this
cavity dust with salt and little cayene
pepper, replace the top. sprinkle 1t with
crumbs pepper and salt. Place q little
piece Of butter each, and place on n
slice of bread cut out with large biscuit
cutter Place in a baking pan and bake
in .; moderate oven from fifteen to twenty
minutes.
Milk Bread
For white flour bread water can be