The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-25

seed-ca tsules furnish both meat ana /
drink-appetizing and refreshing
It IS rather surprising to hear our Eng |
lish cousins style themselves a great |
tomato eating people, as we assume that
Tor lis within quite recent years we
4 have adopted them for food purposes
and at first they were regarded with as |
much suspicion as the nialigned mush- |
room. The modern varieties, the perfect |
results of experiment and culture have /
not been in general use more than quar-
ter of a century.
Tomatoes have always been classed as
pie, although at first they were eaten as
a fruit and called love-appie edible /
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 tomatoes are
stiH used Tor preserving more than Tor
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
garnish. The brilliant color of the tomato
when quite ripe, is very attractive and
chilled fhoroughiv each tomato slasheo
partially through. in quarters, pressed par
TALLY open and set in cups Of crisp, tender
green lettuce leaves, served with a French
dressing or mayOnnaise, it brings rest.
peace and refreShment to the victim of the
overheated atmosphere, and will cause
him to rise from SUCH requirement ana
call the man blessed who was brave
enough to first experiment with the tomato
as an edible.
Even the highly cultivated tomato re-
tains, more or less, the acidulous and
peculiar 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 overcome, by
the use of the salad dressings. sugar
and cream, when serving them raw. the ne
acid flavor is still further developed in
PO0l[inP reason
add a very little sugar to them, the guam
, tity being determined by the acidity OF
the tomato, which varies very consider
ably in variety and is also effected by
the weather and climate
The forced tomato is never satisfac-
tory eating, as it is taken from the plant
while still green and forced by exposure
while still immature sent on its long
= journey to markets where 1t IS sun Tar
poor in pulp, have tough thick skins and
are principally seeds and juice
The acids of the tomato are Tnalic and
alic, the tomato would agree with deli
cate people much better if the seeds were
removed before eating.
The results of different analyses are not
the same-some give as high as SO per cent
. of water, others but SO per cent and
ing food. about l per cent mineral mat
ter. about per cent. sugar, starch, gum
and quite an amount of waste matter.
Their acids and seeds make them slightly
laxative and the acids also aid in the dises-
or through their quality as an appetizer.
While they should be served with tissue,
forming foods. they should not be used
too freely or with other acid foods for
obvious reasons
rheumatic tendencies preclude the use OF
tomatoes. Many cooks are not careful
about the utensils used in cooking toma-
toes, and their flavor is spoiled While they
are rendered unwholesome by coming IN
contact with metal stewpans, spoons, etc.
Earthen or, better still, porcelain vessels
are the only kind to use. and hardwood
spoons or paddles used for stirring them
BAKED TOMATOES A LA ROMA
Cook together the centers of six large
tomatoes. two tablcspoonfuls of olive oil,
one onion and a ~, small piece oh of bacon nt
chopped parsley. salt, pepper, and one
sherry or white wine. cook together fine
minutes, add half a 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 a white sauce. -
FIORENTINE BAKED TOMATOES
Wipe carefully six large tomatoes ard
cut piece from the stem end, scoop
lie across an agate stew pan. and fry
in it ore onion chopped fine in spoonful
of butter; Add six mushrooms two large
chicken hvers both minced finely, and a
tablespoonful of lemon juice Cook to-
gether for few moments and then add
crumbs to fill the tomatoes Place the
tomatoes in dripping pan add ID We YER ~
half an hour in a moderate oven.
TOMATO TOAST WITH MUSHROOMS
Stew quart of fresh tomatoes. season
with salt. pepper and butter. Lay thin
toasted slices of white bread on a warm
platter. butter and cover each slice WITH
the stewed tomatoes, and on each piece
lay a peeled mushroom: Butter the mush-
rooms and give a dash of pepper if de,
sired. Canned mushrooms may be USED
if fresh are not in market.
DEVILED TOMATOES.
Put the yolks of three hard boiled eggs
through the ricer and mix with one tea
spoonful of mixed mustard, one teaspoon
full of powdered sugar. dash of cayenne
butter and rub in, then stir in gradually
three tablespoonfuiss of vinegar. Stir al
from the fire and add two well heater
eggs, return to the fire and stir carefully
until the mixture thicl1ens. Place the
saucepan in double boiler to keep hot
tomatoes in half-inch slices, brof care
around them and serve at once garnishet
WIN pa TOMATO FARC1.
Take six small firm, ripe tomatoes
take off the peel by pouring boiling water
into cold water. scoop out the inside and
set in the ice box to cool and harden
Cook two nairs of calf's sweetbreads and
put through the meat chopper, cut half I
dozen small button mushrooms hne an'
of one tablespoonful of butter and on
of -four and cuDful of white stock
put the butter in saucepan ana whel
melted add the flour and cook two min
utes. then add the stock. gradually stir
ring all the time: when all the stock is i
add the inside of the tomatoes and cool
ten minutes. add half teaspoonful 0
chopped parsley. and season with salt ant
pepper to taste. Mix all together an
stuff the tomatoes. Bake until the toma
toes are tender. serve on rings of COLDER
4 brown toast garnished with curled parsley
SPANISH TOMATOES.
One can of tomatoes, half a dozen greer
peppers. two medium sized onions and tw
tablespConfuls of butter. Chop the onion
rather fine and brown in the butter, adj
the peppers to the Spanish peppers whicl
have been chopped fine. Mix all togethe
carefully and cook over slow fire for fiv
minutes adding salt and very little whit