Evening star., 1903-07-28
Table and Kitchen.
Eight Ways to Cook Tomatoes.

All lovers Of tomatoes rejoice when they
appear in ripe abundance in the markets.
for these succulent, tender and feshy seed
capsules furnish both meat and drink-ap-
petizing and refreshing.
1t Is rather surprising to hear our English
cousins style themselves great tomato
eating people as we assume that preroga
tive. Without reason. however. for it's
within quite recent years we have adopted
them for food purposes and at first they
were regarded with as much suspicion as
the maligned mushroom The modern va
rieties. the perfect results OF experiment
and culture. have not been in general use
more than a quarter of a century
Tomatoes have always been classed as
Vegeta bles and used as such by most people
although at first they wero eaten as fruit
and called love-apple edible VOLTS peach
IN some sections We still find them served in
the manner of fruits only-skinned cut or
sliced and served with sugar or sugar and
cream; stewcd like apple sauce and served
in same manner. or made into conserves or
jams. The small yellow and red tomatoes
are still used for preserving more than for
any other purpose y small variety OF to-
1nato is cultivated chiefly for ornamental
purposes. The fruit 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 when peel
ed and the suCculent pulp chilled thorough
~, each tomato siashsd partially through.
III quarters, pressed partially open and set
in cups Of crisp. tender green lettuce
leaves. served with a French dressing or
maynnnaise. it brings rest peace and re-
freshment to the victim OF the overheated
atmosphere and viii cause him to rise IN
from such regalenent and call the man
blessed VINO was brave enough to first ex-
pertinent with the tomato as an edible
Even the highly cultivated tomato re-
talns. more or less, the acidulous and pecu-
liar taste of the wild uncuitivatcd fruit
While the acid Is agreeable the "wildness"
Is very generally disiiked by children and
by most grown people. Both features are
modlf1ed. II not overcome by the use of the
salad dressings, or sugar and cream when
serving them raw. The acid favor is still
further developed in cooking. and for this
reason most people add a very little sugar
to them. the quantity being determined by
the acidity of the tomato. which varies very
considerably in variety and Is also affected
by the weather and climate
Inc 1orced tomat" Is never satisfactory
eatlng. as 1t 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 mar
kets where It Is still far out of scason
These are nat in taste, poor in pulp have
tough, thick skins and are principally seeds
and juice.
The acids of the tomato are malic and OK
aiic. Tho acid of the seed being otaltc
The tomato would agree with delicate
people much better If the seeds we're re-
moved before eating
The results of different ANALYSES are ,o,
the shme-snIne give IS high ;,S gS ner ca,t
of water, others but 81 per cent and range
from to z per cent of tissue forming food
about L per cent mineral matter atInut 2
per cent sugar, starch. gum and quite an
amount or waste matter. Their acids and
seeds make them slightly laxative and tho
acids also aid In the digestion Of proteid
either by direct contact or through their
quality as an appetizer. While they should
be served with tissue forming foods they
Shonid not be used too freely or with OF her
acid foods for obvious reasons
Acid conditions of the stomach and rhou-
matte tendencies preclude the use of tnu7s-
toes. Many cooks are not ca aref,I abo,Ir th,.
utensils used in cooking tomatoes and their
flavor Is spoiled. while they are rendered
UNIV wholesome by coming in contact with
metal SteWpanS, spoons. etc. Earthen or
better stli, porcelain vessels are tho only
kind to use. and hardwood spoons or pad
dies used for stirring them.
Baked Tomatoes a la Roma.
Cooked together the centers OF six large
tomatoes. two tabespoonfuIs of olive oil.
ono onion and small piece of bacon chop
ped fine. half teaspoonful of chopped
parsley, salt. pepper and ono Glove crushed
and one tablespoonful OF sherry or white
cup Of bread crumbs. fill the tomatoes from
which the centers have been taken, dust
with bread crumbs and grated cheese, and