Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-24
Table
and
Kitchen.
rec9sso6p8c&socsoe,,ecso8otepeos1c9u

reserved by Banning Co., Chicago).
TOMATOES.
All lovers of tomatoes rejoice when
they appear in ripe abundance in the
markets, for these succulent, tender and
f1eshy seed capsules furnish both meat
and drink-appetiZing and refreshing.
Tomatoes have always been c1assed
as vegetables and used as such by most
people. although at first they were eaten
as fruit and called love-apple or edi-
BILE VOLTS peach. In some sections we
still find them served in the manner of
fruits only-skinned, cut or sliced and
served with sugar. or sugar and cream;
stewed like apple sauce and served in
same manner, or made into conserves or
Jams. The small yellow and red to-
matoes are still used for preserving
more than for any other purpose. A
small variety of tomato is cultivated
chiefly for ornamental purposes. The
fruit or berries are small, not larger
than cherries, and some kinds no larger
than peas, these are used to garnlsh
The brilliant color of the tomato when
quite ripe, is very attractive and when
peeled and the succulent pulp chilled
thoroiy !1Iy, each tomato slashed par
TALLY through, in quarters, pressed par
TALLY open and set in cups OF crisp,
tender green lettuce leaves, served with
q French dressing or mayonnaise, 1t
brings rest, peace and refreshment to
the victim of the oVerheated atmoS-
phere and will cause him to rise up
from such regalement and call the man
blessed who was brave enough to first
experiment with the tomato as an edi-
BILE.
Even the highly cultivated tomato re-
tails, more or less. the acidulous and pc
culiar taste of the wild uncultivated
fruit While the acid is agreeable the
"Wildness" is very generally disliked
by children and by most grown people.
Both features are modified if not over
come by the use of the salad dressings.
or sugar and cream, when serving them
raw. The acid flavor is still further
developed in cooking, and for this rea-
son most people add very little sugar
to them, the quantity being determined
by the acidity Of the tomato which
varies very considerably In variety and
is also effected by the weather and eli
mate.
The acids of the tomato are malic and
oxalic. The acid of the seeds being
oxalic, the tomato would agree with
delicate people much better if the seeds
were removed before eating. ..r
The results of different analyses are
not the Sandstone give as high as SO
per cent of water, others but SO per cent
and range from one to two per cent of
tissue forming food, about one per cent
mineral matter. about three per cent
sugar. starch, gum and quite an
amount of waste matter. Their ACIDS
and seeds nike them slightly laxative
and the acids also aid in the digestion
of proteid either by direct contact or
their quality as an appetizer. Whlle
thew should be served with tissue form
ing foods they should not be used too
freely or with other acid foods for OBJ
Vous reasons.
Acid conditions of the stomach and
rheumatic tendencies preclude the use
of tomatoes Many cooks are not care
full about the utensils used in cooking
tomatoes and their flavor is spoiled,
while they are rendered unwholeSome
by coming in contact with metal stew
pans, spoons etc. Earthen, or better
still porcelain vessels are the only KIND
to use. and hardwood spoons or paddles
used for stirring them .5t
Baked Tomatoes a Roma.
Cooked together the centers of six
large tomatoes. two tablespoonfuls OF
olive oil. one onion and small piece OF
bacon chopped fine, half a teaspoonful
Of chopped parsley, salt pepper, and
one Glove crushed, and one tablespoon
ful of sherry. or white wine, cook to-
gether five minutes, add half cup OF
bread crumbs. fill the tomatoes from
which the centers have been taken
dust with bread crumbs and grated
cheese. and bake half an hour Serve
with white sauce.
Tomato TOAST with Mushrooms.
Stew a quart of fresh tomatoes, sea
son with salt, pepper and butter. La!
thin toasted slices of white bread on 6
warm platter. butter and cover e'ct
slice with the stewed tomatoes. and or
each piece lay peeled mushroom
rutter the mushrooms and give a dasf
of pepper if desired. Canned musn-
rooms may be used if fresh are not IL
the market.
Devied Tomatoes.
Put the yolks of three hard boiled
eggs through the ricer and mix with one
'teaspoonful of powdered sugar, a dasi
of cayenne, and n little salt. Mel
three ounces of butter and rub ln thei
stir in gradually three tablespoonful
of vinegar Stir all over the IRE unit
scalding hot. Take from the fre ant
add two we'll beaten eggs return to IN
fire and stir carefully until the mix
ture thickens. Place the saucepan IN
double boiler to keep hot while yo'
slice one quart of firm ripe tomatoe
in half inch slices, broil carefully piac
on hot DISH pour the sauce aroun'
them and serve at once garnished wit
parsley.
Tomato Farci.
Take six small, firm. ripe tomatoes
take off the peel by pouring boiling wa
ter over and then dipping immedlatei
into cold water, scoop out and set IN IN
ice box to cool and harden. Cook tw
pairs of calf's sweetbreads and .pu
through the meat chopper, cut half
dozen small button mushrooms fine an
mix with the sweetbreads. Make
sauce of one tablespoonful of butte
and one of -four and one cupful OF whl'
stock MT the butter in q saucepan an