Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-16
COMMON VEGETABLES
Tempting Receipts Made
With Plain Materials.
PREPARING TOMATOES
A NUMBER OF TASTY DISHES ARE
POSSIBLE.
Stuffed With Force Meat and Sur
rounded With Aspic
Jelly.
Written for The Evening Star.

from the stem part or top cut Off a thin
shce anu take out most Of the seeds, but
| be careful not to break the side walls. Pre-
pare dressing of bread crumbs. SALT pep
per, chopped onion and butter in the pro-
portion OF two tablespoonful Of onion chop
pea nne, two cupfuls Of crumbs, a tea
| spoonful OF salt, dash of cayenne and two
| tablespoonful of melted butter. Fill the
tomatoes with the dressing and bake in a
| PUDDING dish twenty minutes. Serve on a
not dish. Nutmeg. marjoram or parsley
may be used instead of onion to season the
stuiilng The quantity given will fill one
dozen tomatoes
| dinner dish is to fill with a force meat
mace from cold boiled ham, mushrooms and
bread crumbs. For a dozen tomatoes use
one cupful of chopped ham, two dozen
| fuls OF stale crumbs two tablespoonful of
parsley. an even teaspoonful of salt, one
iourlh saltspoonful of pepper and two ia
blespoonfuis of melted butter. Bake in
| not oven twenty minutes, bastng two or
three times with melted butter. Cold
chicken, veal lamb or any white fish rem
nant may be used for the force meat. If
for luncheon dish, use the cold fish or
lneat with mayonnaise dressing for the
stuffing.
In Carolina an appetizing stuffing for to-
matoes IS made from boiled rice mixed with
veal or beef broth. salt, pepper. melted but
ter and green peppers chopped very fine.
Basic while baking with olive oil but
ter Stuffed tomatoes are most easily dish
ed by using cake turner to transfer them
from pan to platter.
In Asr'c Jelly.
Tomatoes in small molds Of aspic jelly
are delicious either for high tea or
luncheon course Use small tomatoes
Pour boiling water over them, peel and set
away in the ice box to cool For the Jelly
use half package of gelatine soaked in
half cupful of white stock. 1t is ready
for use when dissolved. Add to a cupful
and half of stock salt to taste. a dash OF
tabaSco sauce, a tablespoonful of lemon
juice and a little caramel or green color
ing matter. Add this to the gelatine. Be-
fore it thickens cut the tomatoes in thick
slices, take out the seeds and put in the
molds. Fill each one to the top with the
aspic. If you have no stock make the
pic with meat extract. This may be made
in one large mold If you choose. Serve with
witches. s.
Fried or broileds tomatoes are excellent
for breakfast or slipper. Select those that
are round and of medium size, wash in cold
water and cut in slices half inch thick.
Dip the slices in flour seasoned with salt
and pepper; dip in melted butter, put on
a double broiler and brown quickly and
delicatey on each side.
Fried tomatoes are prepared as for broil-
ing. dipped IN beaten egg diluted with
little boiling water and then in powdered
DreaQ cruTnDS- ttdNc feduy uOl lat duu
brown quickly on each side.
fried or Drowned tomatoeS
A Tasty Dish.
Scalloped tomatoes, for which either the
fresh or canned vegetables may be used,
are made by placing alternate layers Of
bread crumbs and tomatoes in a pudding
dish. Season each layer with salt. pep
per and bits Of butter. Bake twenty min
utes and If fond of cheese, scatter layer
hal minutes long
err A similar dish is made by using layers
of rice instead of bread crumbs. A brown.
white or curry sauce is often served with
fried or Drowned tomatoes.
In Ceylon a delicious sauce for cold meats
Is made from tomatoes and the cream Of
cocoanut milk. Take three tomatoes, large,
ripe and firm, peel, cut in halves and take
out the seeds and put on ice. Just before
using chop them fine and season with half
teaspoonful of salt. a dash of cayenne
and one teaspoonful of onion juice and
chopped green pepper
a pint of boiling water over freshly graf
ed nut Let it stand an hour, then press
out all the milk with the hand Set away
in a bowl and a delicious cream Will rise
TO the surface. Skim off this cream and
turn over the tomato mixture. Just before
serving add a dessert-spoonful or lemon
juice
tomatoes are appetizing creamed in the
chafing dish. Cut the tomatoes In thick
slices without peeling, ana Try IN TWO IA
blespoonfuls of butter until tender. MIX
one-half pint of cream or milk with one
tablespoonful of -four, salt to taste and
good shaking of white pepper. Turn over
the tomatoes and stir without stopping
until the cream thckens. For this guam
ttty of sauce use one-half dozen tomatoes.
From Cob or Not.
The process of eating corn from the cob
Is both embarrassing and unesthetic, but
ba haln moi aria1lv r. tha
corn selected by the housewife is short and
fuu in the ear, with the husks fresh and
green.
Corn should be boiled soon as posi-
BILE after picking, for no vegetable loses
it's flavor more quickly III 1t must De Kept
before using leave it in the husks in
DARK cool place. Once it is is husked,
plunge it into boiling sailed water. If at
ALI tender it should cook in fifteen minu'es.
Test with fork, drain and send to the
tahIa in a corn napkin in covered dish.
The hull that incloses the grain of corn
is so indigestibt that it causes many peo-
pie considerable annoyance. TO AVOID such
trouble cut down the center of each row
of grains with a sharp knife, and season
with salt and butter. The center of the
grain is pressed out by the teeth as it is
eaten. and the tough hull is left on the
cob
By some cooks corn is always boiled in
a layer of the ahusk, so that the grains
may not be ACTED upon directly by the wa
every particleo of silk Some chefs add a
small niece Of butter to the boiling water,
declaring that it whitens the corn.
4 Corn Pudding.
One of the best ways of serving corn is
to cut it from thei cob and stew it fifteen
minutes; then season by adding a table,
spoonful of -four one of butter, half pint
Of cream or milk and salt and pepper;
boil two minutes after seasoning. The
quantity of milk, butter and flour given Is
Sweetness. use. one teaspoonful of sugar.
Corn fritters good for either dinner or
breakfast. arev best made from very tender
corn that has been boiled Cut down the
middle of the hullsand press out the grain
with the back of knife. Some cooks
gate the corn This is not only difficult
but results in mixing more or less of the
hulls with the pulp.
One dozen ears of corn should make
pint of grain. To this add the yolks of
two eggs. two gills Of milk one cupful of
-four one even teaspoonful of salt and one
fourth tablespoonful Of pepper. Beat thor
ouebly and Quickly. and to the batter add
the beaten whites of the two eggs and one
teaspoonful of baking powder. Fry q gold
a., hrown In boiling lard or olive oil Drop