The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-07-22
TOMATOES.

|
All lovers OF tomatoes rejoice when they
| appear in ripe abundance in the markets.
for these succulent, tender and heshy
seed-capsuIs furnish both meat and
drnk-appetizing and refreshing.
1t is rather surprising 10 hear our Eng
| lish cousins style themselves great to-
matO eating people as We assume that
prerogative. Without reason, however.
| for tbs within quite recent years We
| have adopted them for food purposes
and at first they were regarded with as
much suspicion as the maisned mush-
room. The modner varieties, the perfect
results of experiment and culture. have
not been in general use more than a quar-
| ter of century.
Tomatoes have always been classed as
vegetables and used as such oy most peo-
| pie, although at first they were eaten as
| fruit and called love-apple or ed bic
| VOLTS peach. In some sections we still
find them erved 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 pans.
The small yellow and red tomatoes are
still used for preserving more than for
any other purpose. A small variety or
tomato is cultivated chiefly for orna-
| mental purposes. The fruit or Der ie .
are small. not larger than cherries. anu
| some kinds no larger than peas. these
are used TO garnish. The brilliant color
| of the tomato when quite ripe, is very
attractive and when peeled and the sue
culent pulp chilled thoroughly, each to-
I mato slashed partially through, in quar-
tiers, pressed partially open and set in
cups of crisp. tender green lettuce leaves,
served with a French dressing or may
| onnaise 1t brings rest, peace and re-
freshment 10 the victim of the over
heated atmosphere and viii cause him
10 rise up from such regalement and 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. or sugar
and cream. when serving them raw. The
acid flavor is stin further developed in
cooking, and for this reason most people
add very little sugar TO them. the guam
tity being determined by the acidity or
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
to the sunlight to change its color and
while still immature sent on its long
journey to markets where it IS still far
out of season. These are fiat in taste,
poor in pulp, have tough thick skins and
are principally seeds and juice.
The acids OF the tomato are malic and
oxalic The acids of the seeds being
oxalic the tomato would agree with deli
cate people much better II the seeds were
removed before eating.
The results of different analysis are
not the same-some give as high as SO
per cent of water, others but SO per cent
and range from one 20 TWO per cent
mineral matter, about three per c7nt
sugar. starch. gum and quite an amount
of waste matter. Their acids and seeds
make the slightly laxative and the acids
also aid in the digestion Of proteid either
by direct contract 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.
Of he
rheumatic tendencies preclude the use
of tomatoes. Many cooks are not careful
about the utensils they use in cooking
tomatoes and their flavor is Spoiled, while
they are rendered unwholesome by com
ing in contact with metal stewpans.
spoons. etc Earthen. or better suli.
yodcelain vessels are the only kind TO
use. and hardwood spoons or paddles
used for stirring them.
Baked Tomatoes a la Roma.
Cooked together the centers or SIX large
tomatoes. two tablespooLfuls Of OLIVE oil.
one onion and a small piece Of bacon
chopped fine, half tea - ,o-l''.i q
CIV. crushed. and one tablespoonful &
che'ry or white vine, cook exc her I'VE
minutes. add half cup Of bread crumbs.
ill 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.
Florentine Baked Tomatoes.
Wipe carefully six large tomatoes @ nd
cut a piece from the stem end. scoop
out the ceuters Rub cut Glove Of gar
lie across an agate stew pan. and IN
in it one onion chopped fine In spoonful
Of butter. ADD six mushrooms. two large
chicken livers both minced finely. and
a tablespoonful Of lemon juice. Cook q
gether for few minutes and then add
yolks Of two eggs and sufficient bread
crumbs 10 I'll the tomatoes Place the
tomatoes in a dripping pan add a very
small quantity q hot water and bake
half an hour IN moderate oven
Tomato Toast With Mushrooms.
Stew a quart q fresh tomatoes season
with salt. pepper and butter. Lay thin
toasted slices Of white bread OF warm
platter. butter and cover each slice With
the stewed tomatoes. and on each zee
las a neeied mushroom. Butter the ruush-
rooms and give a dash 4 pepTer Y de-
sired. Canned mushrooms may Be ufee
II fresh are not II msrket-
Oeviiec Tomatoes.
Put the yoses of Three hard ho!led eggs
th-ovrh the ricer and nix With ore ;ea-
s-ooafal Il mixed mustard. che reaspoen-
III q pozrdered E1Fa-. . dash y czyeHzs
- rf-.s .~a- sF-fs -rrs rryres q