Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-31
Table and Kitchen.
How to Use Tomatoes in the Winter
Time,

There are few vegeta bles equal TO the To-
mato as an appetizer, and they certainly
recommend themselves for their most agree
able flavor when perfectly ripe. Because OF
their acids, malic and oxalic, they are an
aid to the digestion Of proteid or tissue
forming foods. The effect Of the acids and
seeds, which also contain acid, is slightly
laxative. and this quality makes them
useful addition to heavy meat diet. Under
certain unfavorable conditions, such as
acidity of the stomach, their too frequent
use may be attended with very unpleasant
results. Persons with rheumatic symptoms
or tendency to the formation Of gall stones
are warned against too free an indulgence
of the raw tomato, especially when the
vegetable Is very sharp, showing an aDun-
dance of oxalic acid. This sharp acio. To-
gether with the seeds, which are large, real
ly sharp and have an Objectionable tenden-
cy to irritate the mucous membrane. are
liable to start an Inflammation In which the
seeds may collect and cause an ulcer, winch
gives foundation for the false idea enter
tanned by some that tomatoes cause cancer.
While the ulcer is serious enough. IL Is en-
tirely different from cancer. WINE a..
do not find the seeds at all annoying. II Is
safer, and does not detract from the naVor
of the tomatoes, to have them removed
when possible in cooking.
In city markets it is possible TO Duy IresH,
ripe tomatoes in midwinter. but the price
debars them from all tables not constantly
~upplied with luxuries. The flavor OF this
unreasonable fruit-for the tomato Is IN re-
ality a fruit, though used as vegetables
very inferior to the canned fruit, ana II IS
questionable If the imperfectly grown anu
ripened fresh tomato can be compared III
wholesomeness to the canned, nat1Vs-sro"n
vegetable.
But word Of warning in regard to the
canning of tomatoes. II tin cans are useo
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 compound. Tomatoes canned
in tins are often poorly soldered, ana IN
such Instances the tomatoes are bad Inc
least faint Of decomposition in a tomato
will spoil an entire can. One reason Tor
using tin 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 II each
jar Is covered with a brown paper bag or
wrapped 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 tomatoes
are too sharp to be quite palatable; the
acidity Is modified by adding little sugar
or corrected with soda. Both should be
used carefully, as too much destroys the
flavor Of the tomato.
Clear Tomato Soup.
Make a quart of good stock from lean
beat and bones-part Of the shin is best
bTOWu SlIdll SASSu, III q SSiS
little butter and add the stock salt, pepper
and celery salt to taste. Drain the juice
from a 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 macaront
cut int small pieces. Let boil up well
and serve very hot.
Tomato Bisque With Rice.
Put pint can of tomatoes in stew
pan with half 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 stew
pan; add pinch of baking soda. Scald
pint of milk in double boiler, add tea
spoonful Of butter and two of boiled rice
and then pour slowly into the tomato,
stirring rapidly. Season to taste with salt
and pepper and after simmering for three
or four minutes pour into a hot tureen
and serve with croutons.
A Quick-Made Tomato Soup.
Put pint Of strained tomatoes into
a stewpan; add half a tablespoonful Of
beef extract; one tablespoonful Of butter;
three level tablespoonful Of fine tapioca;
three cupfuls Of boiling water salt and
pepper to taste and boil fifteen minutes.
Serve with croutons.
Tomato Farci.
Drain the Juice from can OF whole,
solid tomatoes. Put enough butter in a
baking dish to well cover the bottom when
melted and Drowned. Place the drained
tomatoes in this. packing them rather close
ly in one layer. Sprinkle with salt, pepper,
a pinch Of cayenne, little minced parsley,
minced onion. and pour a little melted but
ter over all. Bake in hot oven for twenty
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 seasoned.
and few bits of butter; then put in a
layer OF stewed and seasoned tomatoes.
Then more crumbs. meat, tomatoes, ETC.,
until all materials are used. Add any gravy
left over. to moisten or make little stock
from the meat bones, as the pies should be
moist as q scallop. Bake In hot oven
until nicely Drowned.
Tomato Molds for Salad.
Put can Of tomatoes on to stew with
four whole cloves, a piece Of bay leaf
teaspoonful Of salt, a few pepper corns, a
teaspoonful paprica and teaspoonful Of
sugar. Simmer for fifteen minutes, then
add tablespoonful Of gelatine dissolved in
cup Of water. When the gelatine is dis
solved, strain the jelly into small bowls or
molds and set away to harden. When ready
to serve scoop out jelly in center of each
mold, fill with chicken, oyster, lobster,
shrimps. or vegetable mayonnaise salad,
turn out carefully on lettuce leaf: decorate
with a star Of mayonnaise and serve. The
scooped-out jelly can be used for soup or
to decorate another salad.
Tomato Sauce.
Drain the juice from dozen canned to-
matoes and squeeze out the Seeds Put the
tomatoes in a saucepan. season to taste with
salt and pepper. add a bunch Of herbs and
a cup Of water. Cover and let cook for
three-quarters Of an hour, stirring frequent
ly. Put an ounce Of bitter into another
saucepan and place over the fire and when
melted add half an ounce Of flour and stir
until smooth; then remove from the fire and
add the tomato pulp. little at time, after
1t has been put through a sieve. Stir grad
ually into this cup of rich broth and place
over the fire and cook twenty minutes. If
sauce is too thick add little more hot
broth.
Tomato Fritters.
Stew quart Of tomatoes until reduced to
a pint; then set aside until cold. Season to
taste with salt. paprica and celery salt Add
the beaten yolk Of an egg and sufficient