The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-31
How ID Use Tomatoes III tha Winter


I Chicago.
How to Use Tomatoes in the Winter.
There are few vegetables equal to the
tolhato as an appetizer, and they certain
/ ly recommend themselves for their most
agIeeaple naVor when perfectly ripe Be
cause OF their acids. maIc and oxaiic,
they are an aid to the digestion of pro
ted or tissue forming foods The effect
4 OF the acids and seeds which also con
/ tain acid, is slightly laxative and this
quantity makes them a useful addition to
a heavy meat diet. Under certain unfa-
Norable conditions, such as acidity of the
stomach, their too frequent use may be
attended with very unpleasant results
tendency to the formation of gall stones
are warned against too free an indul-
t4e teselaDle IS very sharp, showing an
abundance of oXalic acid This sharp
acid, together with the seeds which are
large, really sharp and have the objec-
/ tlonable tendency to jrritate the mucous
/ membrane are liable to start an infan-
nation IN which the seeds may collect
4 and cause an ulcer, which gives founda-
! ton for the false idea entertained by
some, that tomatoes cause cancer While
the ulcer is serious enough 1t is entirely
different from cancer. W lille all do not
/ find the seeds at all annoying it is safer
and does not detract from the flavor of
I the tomatoes, to have them removed when
J possible in cooking.
( In the city markets it is possible to buy
! fresh ripe tomatoes in midwinter, but the
price debars them from all tables not con-
4
1 OF TINS unseasonabie fruit-for the tomato
J is in reality fruit though used as a veg
etable-is very inferior to the canned fruit
/ ana II IS questionable If the fmperfectly
grown and ripened fresh tomato can be
compared in whOlesomenesS to the canned,
But a word of warning in regard to the
/ canning of tomatoes. If tin cans are used
they should be new and well timed so that
the acid in the tomato can not come in
contact with the iron which will make a
4 dangerous compound. Tomatoes canned in
-.1- -r-1
Instances the tomatoes are bad. The least
/ faint Of decomposition in a tomato will
| spoil an entire can. One reason for using
/ tia cans is not so much on account of theft
( cheapness. but because the tomato keeps
oetter with nght excluded 1hey VIII keep
much better IN glass Jars II each gar Is
/ covered with a brown paper bag or wrap
ped in brown paper Tomatoes should
never be cooked in anything but earthen
or porcelain lined vessels, and wooden
spoons or paddles should be used in stir.
ring. A little sugar is used, when tOma-
! toes are too sharp to be quite palatable.
/ the acidity is modified by adding a little
sugar or corrected with soda. Both should
I the flavor of the tomato
CLEAR TOMATO SOUP.
Make a quart of good stock from lean
beef and bones-part of the shin IS best
| Brown q small onion. sliced. in a very
little butter and add the stock, salt, pep
juice from a quart Of canned tomatoes
reservfng the meaty part for another dish
add the Juice to the beef stock after strain
ing out onion: add a cup of cooked ma
4 caroni cut into small pieces. Let boil UP
/ well and serve very hot
TOMATO BISQUE WITH RICE
Put pint can Of tomatoes into stew
pan with half a cup of water and smaii
slice of onion. Cover and cook slowly fol
IS minutes: then press through a coarsd
sieve and return to stewpan; add a pinch
Of ba king soda. Scald a pint Of milk in 4
double boiler, add a teaspOOnful of but.
ter and two of boiled rice and then pour
slowly into the tomato, stirring rapidly
Season to taste with salt and pepper ard
/ after simmering for three or four minutes
pour into a hot tureen and serve with
croutOns-
A QUICK MADE TOMATO SOUP.
Put a pint Of strained tomatoes into 4
stewpan, add half d teaspoOnful of beef
extract. one tablespoonful of butter. three
level tablespoonfuls of fine tapioca, three
cupfuls of boiling water, salt and pepper
to taste and boil 10 minutes. Serve with
0i0'''''- TOMATO FARcL
Drain the juice from a can of whole
solid tomatoes. Put enough butter in a
baking dish to we'll cover the bottom
when melted and Drowned. Place the
drained tomatoes in this, packing them
rather closely in one layer Sprinkle with
salt, pepper. a pinch Of cayenne little
minced parsley, minced onion, and pour q
little melted butter over all. Bake il &
hot oven for 20 minutes and serve hot
from same dish
TOMATO PIE.
Chop fine any bits of cold meat. several
different kinds will make the dish more
tasty Line dish with bread crumbs
then put in a layer of the meat, well seq
s0aed and a few bits of butter; then put
in a layer of stewed and seasoned toma>
toes. Then more crumbs. meat. tomatoes
etc, until all materials are used Add any
gravy left over to moisten or make a lit
tie stock from the meat bones, as the pIf
should be as moist as scallop- Bake II
| a hot oven until nicely Drowned
TOMATO AIOLDS FOR SALAD.
Put a can of tomatoes on to stew witt
, four whole cloves a piece OF bay leaf, c
teaspoonful of salt. a few pepper corns
a teaspoonful paprica and a teaspoonfu
sugar. Simmer for Is minutes. then add {
tablespoonful OF gelatine dissolved IN s
cup of water. When the gelatine Is dis
solved strain the jelly into small bowls
or IpoIds and set away to harden. Whef
ready to serve scoop out jelly in center Of
each mold, fill with chicken, oyster, lob
ster, shrimps OF vegetable mayonnalss
decorate with a star of mayonnalse ane
serve. The scOoped ont Jelly can be usee
for d soup or to decorate another salad.
TOMATO SAUCE
Drain the Juice from q dozen canned
tomatoes and squeeze out the seeds Pu
the tomatoes. IN saucepan, season t
taste with salt and pepper, add a bunci
of herbs and a cup Of water. Cover ant
let cook for three-quarters of an hour
ter into another saucepan and place owe
the fire and when melted add half 81
ounce of -four and stir until smooth theI
remove from the fire and add the tomato
pulp, little at a time after it has beer
put through the sieve Stir gradually int
this a cup of rich broth and place over tn
fire and cook % minutes If sauce is to-
thick add little more hot broth
TOMATO FRITTERS-
Stew quart Of tomatoes until reduced
to q pint. then set aside until cold Sea
son to taste with salt papriea and eel
cry salt, Add the beaten yolk of an egs
and sufficient bread crumbs-entire whea
or white bread-to make mixture thicl
enough to hold together when dropped
from a spoon into hot fat. Fry same a
croEuettes
Tr,.,,s-;os Ae,-,--a-a5