The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-07-17
Tempting Receipts for
Common Vegetables.

After the zest for tomatoes in their
simplest form is lost, try some of the
best ways of stuffing or baking them.
Select those that are of good size
and from the stem part or top cut off
a thin slice and take out most of the
seeds, but be careful not to break the
side walls. Prepare a dressing of bread
crumbs, salt. pepper, chopped onion
and butter in the proportion of two
tablespoonfuls of onion chopped fine,
two cupfuls of crumbs, a teaspoonful
of salt, a dash of cayenne and two
tablespoonfuls of melted butter. Fill
the tomatoes with the dressing and
bake in a pudding dish twenty min
utes. Serve on a hot dish Nutmeg,
marjoram or parsley may be used in
stead of onion to season the stuffing.
The quantity given will fill one dozen
tomatoes.
Another choice way to serve them
as a dinner dish is to fill with a force
meat made from cold boiled ham,
mushrooms and bread crumbs. For a
dozen tomatoes use one cupful of
chopped ham, two dozen mushrooms
chopped fine, five tablespoonful of
stale crumbs, two tablespoonfuls of
parsley, an even teaspoonful of salt,
one-fourth tablespoonful of pepper and
two tablespoonfuls of melted butter.
Bake in a hot oven twenty minutes,
basting two or three times with melt
ed butter. Cold chicken, veal, lamb
or any white fish remnant may be
used for the force meat. If for a
luncheon DISH use the cold fish or
meat with mayonnaise dressing for
the Stuffing.
In Carolina an appetizing stuffing
for tomatoes is made from boiled rice
mixed with veal or beef broth, salt,
pepper. melted butter and green pep
pers chopped very fine. Basic while
baking with olive oil or butter. Stuff
ed tomatoes are most easily dished by
using a cake turner to transfer them
from pan to platter
Tomatoes in small molds of aspic
jelly are delicious either for high tea
or a luncheon course. Use small to-
matoes. Pour boiling water over
them, peel and set away in the ice
box to cool. For the jelly use a half
package of gelatine soaked in half a
cupful of white stock. 1t is ready for
use when dissolved. Add to a cupful
and a half of stock salt to taste, a
full of lemon juice and a little cara
mel or green coloring matter Add this
to the gelatine. Before it thickens
cut the tomatoes in thick slices. take
out the seeds and put i'm the molds.
Fill each one to the top with the as
pic. If you have no stock make the
aspic with meat extract. This may be
made in one large mold if you choose.
Serve with it thin bread and butter
of cheese sandwiches.
Fried or broiled tomatoes are excel
lent for breakfast or supper. Select
those that are round and of medium
size, wash in cold water and cut in
slices half an inch thick. Dip the
slices in flour seasoned with salt and
pepper; dip in melted butter, put on
double broiler and brown quickly and
delicately on each side.
Fried tomatoes are prepared as for
broiling, dipped in beaten egg diluted
with a little boiling water and then in
powdered bread crumbs. Have ready
hot fat and brown quickly on each
side.
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 q pudding dish. Season each layer
with salt, pepper and bits of butter
Bake twenty minutes and, if fond of
cheese, scatter a layer over the top.
Then bake five minutes longer. sim
liar 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
a teaspoonful Of salt, a dash of cay
enne and one teaspoonful of onion
juice and a chopped green pepper.
The cocoanut milk is made by
pouring a pint of boiling water over
freshly grated 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 sur
face. Skim off this cream and turn
over the tomato mixture. Just before
serving add a dessertspoonful of lem
on juice.
For a hot dish at the Sunday night
tea, tomatoes are appetizing creamed
in the chatting dish. Cut the toma-
toes in thick slices without peeling.
and fry in two tablespoonfuls Of but