The Savannah morning news., 1903-04-26

No vegetable is capable of greater
variety of treatment than the tomato.
Since winter prices are a thing of the
as 10 cents a pound, it should appear
as daily dish upon the table.
Tomatoes Farcied-Select medium
sized, smooth tomatoes, cut a hole in
the stem end of each, and scoop out
the inside. For every eight chop one
onion fine, add to it a tablespoonful of
butter, and allow to simmer slowly in a
saucepan. When colored deep yell
low, add ounces of bread crumbs
which have been prepared by first soak
ing in water and then pressed nearly
dry, dozen chopped mushrooms, ia
blespoonful chopped parsley, a pinch
of salt, l pepper, a dash af cayenne,
and tablespoonfuls of tomato sauce.
Mix all thoroughly. Then fill the to-
matoes and sprinkle with bread
crumbs and melted butter. Bake in a
moderate oven until brown and serve
with tomato sauce.
To make the sauce, put u tablespoon
full of butter in a saucepan with an
onion, carrot, and an ounce of garlic,
all cut fine. Simmer gently for ten
minutes, then stir in tablespoonful of
-four. Add u pint of stewed or canned
tomatoes and " pint of stock. Boil
gently for thirty minutes, and strain.
DeViled TomatoeS-Select large, firm
tomatoes, wipe clean, and split through
the center. Lay them skin side down
on broiler and cook over clear fire
until tender. Turn on the other side
and brown lightly. Put a generous
lump of butter on each, season with
salt and pepper, and set in the oven
few minutes before serving.
Tomatoes la Bengal may take the
place of meat as a breakfast dish. Cut
large, ripe tomatoes into thick slices
and sprinkle lightly with salt and curry
powder. Make a batter by beating l
egg until light and adding II pint of
milk, little salt. pinch of pepper
and ~ cups of sifted flour, beating
until smooth. Dip the tomato slices
in the batter, drain and arrange on a
buttered baking pan. Cook for ten
minutes in a moderate oven. Cut as
many rounds of bread half an inch
thick as there are tomato slices and
fry them Grip in deep hot fat. Spread
the toast with chopped chutney, and
place a slice of tomato on each piece.
serve hot.
Tomatoes Stuffed With Rice.-Select
smooth, well shaped tomatoes. For
every six allowed three tablespoonfuls
of rice, one ounce of butter, one onion
chopped fine, one-half a green
pepper which has been freed of it's
seeds and cut into shreds, six chopped
mushrooms, and salt and pepper to
taste. Cut slice off the blossom end
of each tomato and scoop out the in-
| sides. Put the rice on in a saucepan
of boiling water and cook for ten min
utes. Then drain through a colander
and rinse with cold water. Melt the
butter in saucepan and add to it the
onion, the green pepper, the mush-
rooms, and three tablespoonful of the
| inside of the tomato. Season to taste.
Add the rice and cook for eight min
utes longer. Fill the tomatoes with
the mixture and place them in a but
| tered baking pan with the open ends
down. Cook in a moderate oven until
tender.
Tomatoes With Cheese.-To one can
or ten medium sized tomatoes, allow
one half ounce of butter and one
fourth pound of good dairy cheese. If
| the ripe tomatoes are used, scald and
remove their skins. In any case place
them with the butter in a granite stew
pan and cook slowly for two or three
hours, or until the water has evapor-
ated Season to taste and remove
from the fire. Then stir in the cheese
and serve Immediately.
Stewed Tomatoes, Spanish Style
To one can, or twelve large tomatoes,
allow one large green pepper and one
medium sized onion. Chop the onion
and fry 1t slowly in a tablespoonful of
butter for ten minutes. Remove the
seeds from the pepper and shred it.
Put all the ingredients into a sauce
! pan and stew slowly for two hours or
M 80 -