Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-01-30
Table
a nd
Kitchen.

4teseata,.e. *. -
conducted by Ida Ames Willis.
Marquette Building, Chicago. All
rights reserved by Banning Co., Chi
caga)
How to Use Tomatoes in Winter.
=. There are few vegetables equal to
the tomato as an appetizer, and they
certainly recommend themselves Tor
their most agreeable flavor when per-
feetly ripe. Because of their acids,
1Ialfc and oxulic, they are an aid TO the
digestion of profeid or tissue forming
foods. ~ The effect of the acids and
seeds, which also contain acid, is
slightly laxative, and this quality
makes them a useful addition to a
heavy meat diet. Under certain unfa-
vorable conditions, such as acidity of
the stomach, their too frequent use
may be attended with very unpleasant
results Persons with rheumatic syrnp-
toms or tendency TO the formation of
gall stones are warned against too free
an Indulgence of the raw tomato, es-
pecially when the vegetable is very
sharp. showing an abundance Of oxalic
acid This sharp acid, together with
the seeds which are large, really sharp,
and have an Objectionable tendency to
irritlte the mucous membrane are
liable to start an inflammation III
which the seeds may collect and cause
an ulcer. which gives foundation for
the false idea entertained by some,
that tomatoes cause cancer. While the
ulcer is serious enough, it is entirely
different from q cancer. While all do
not find the seeds at all annoying it is
safer and does not detract from the
flavor Of the tomatoes, to have them
removed when possible in cooking.
In city markets it is possible to buy
fresh, ripe tomatoes in midWinter, but
the price debars them from all tables
not constantly supplied with luxuries
The flavor of this unsea sonable fruit
for the tomato is in reality a fruit,
though used as a vegetables very in
ferior to The canned fruit and it is
questionable if the imperfecty grown
and ripened fresh tomato can be COM
pared in wholesomeness to the canned
native-grown vegetable.
But q 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
cannot come in contact with the iron,
which will make a dangerous COM
pound. Tomatoes canned in tins are
often poorly soldered, and in such in
stances the tomatoes are bad. The
least faint of decomposition in Il to-
mato viii spoil an entire can. One
reason for using tin cans is not so
much on account OF their cheapness;
but because the tomato keeps better
with light excluded. They will keep
much better in glass jars if each jar
is covered with q brown paper bag or
wrapped in brown paper. Tomatoes
should never be cooked in anything but
earthcn or lined vessels, and
wooden spoons or paddles should be
used in stirring. A little sugar is
used. when tomatpes. are. too. sharp to
be quite palatable; the acidity is
modified by adding u little sugar or
corrected with soda. Both should be
used carefully, as too much destroys
the flavor of the tomato.
Clear Tomato Soup.
Make Il quart of good stock from
lean beef and boneS-part of the shin
is best Brown n small onion. sliced.
in u very little butter, and add the
stock salt, pepper and celery salt to
taste. Drain the juice from quart
of canned tomatoes. reserving the
meaty part for another dish, add the
juice to the beef stock after straining
out onion; add a cup of cooked mac
aroni cut into small pieces. Let boil
up well and serve very hot.
Tomato Bisque With Rice.
Put a pint can of tomatoes in a
stewpan with half a cup of water and
small slice of onion. Cover and cook
slowly for fifteen minutes; then press
through a coarse sieve and return to
the stewpan; add pinch of baking
soda. Scald a pint of milk in double
boiler, add a teaSpOonful of butter and
two Of boiled rice and then pour slowly
into the tomato, stirring rapidly. Sea-
son to taste with salt and pepper and
after simmering for three or four min
utes. pour into g hot tureen and serve
with croutons.
A Quick Made Tomato Soup.
Put n pint of strained tomatoes into
Il Stewpan: add half n tablespoonful of
beef extract: one tablespoonful of but
ter, three level tablespoonfuls of fine
tapioca; three cupfuls of boiling water;
salt and pepper to taste and boil fif-
teen minutes. Serve with croutons.
Tomato Farci.
Drain the juice from can of whole,
solid tomatoes. Put enough butter in
{, 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 cay
cnne ii little minced parsley. minced
onion, and pour Il little melted butter
over all. Bake in a hot oven for
twenty minutes and serve hot from
same dish.
Tomato Pie.
Chop fine any bits of cold meat, sew
erai different kinds VIII make the dish
more tasty. Line a dish with bread
crumbs, then put in layer of the
meat, well seasoned and few bits Of
butter: then put in a layer of stewed
and seasoned tomatoes. Then more
otc oil