The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1904-06-26
Geo. 7. Brodnax, Inc,
Importing jewelers.
and Diamond Merchants.
Memphis, Tenn
Tomato Recipes for Delicious Dishes
to be Used I'm Place of Meat
for the Summer
breakfast.

for the Summer
Breakfast.
Quite unknown In this country UNI
til some seventy years ago. when 1t
was introduced az an ornamental gar
den plant under the name of love APP
pie, the tomato today, either fresh or
canned, ranks next to the potato as the
most popular all year round vegetable
in America.
For the Summer breakfast.
4 For the summer breakfast the toma-
to grows increasingly popular, and Is
largely used in the place of meat. 1t
may be broiled, fried or served with
cream gravy, devilled, cooked with
eggs, with cheese or served as SAL
ad.
Eggs and Tomatoes.
Wash as many round, smooth toma-
toes as there are persons to serve. Cut
a thin Slice from the top tof each for a
cover, and scoop out just space enough
to hold an egg. Put a little butter in
the bottom of the cavity. drop in tho
egg, taking care not to break the yolk;
season with salt and pepper. place a
dot of butter on top of the egg, adjust
the cover and bake about twenty MIN
utes, or until the tomato is tender.
Grated cheese is sometimes sprink-
led over the egg before the cover Is
put in place.
BroiIed Tomatoes.
This is especially easy to Go over q
gas fire, but can be done over Goals.
Select fresh. firm tomatoes: wash dry
and cut into thick slicess leaving the
skin On to hold them tCsetner. Heat
and grease the broiler lhy on the slic-
ed tomatoes, sailed and peppered, and
broil quickly. Season with a little
butter and serve while hot. A varta-
| ton is afforded by sprin6lins with
cheese while broiling.
| DeVilIcd Tomatoes.
Breil quickly arrange on chop plat
| ter and pour over them sauce made
htr hnn I'M fyxTn
| fnls of olive oil, a tablespoonful of made
| mustard, dash of cayenne, half tea
| spoonful of sugar and three table,
| spoonfuls of vinegar
| Fried Tomatoes.
| Slice large, firm tomatoes. cut me-
dunn thick; season with salt and pep
| per. sprinkle plentifully with fine ccrn-
meal, as much as viii cling to each
| brown in smoking hot lard or salt
! pork drippings. Take up carefully
| with a broad bladed knife or pancake
| turner and arrange in little piles OF
a piece of butter on each slice as ~ Is
| dished
compartment to lamb chops or veal
| croquettes.
Fried Tomatoes with Cream Gravy.
| Having fried the tomatoes according
| to the preceding recipe. add another
/ tablespoonful of pork drippings or but
| ing pan; add to IL an equal amount OF
| -four; stir until frothy; then pour in
| cream or milk to make a good consist
ency. Season to taste with salt and
| pepper and serve.
| Planned Tomatoes with Cream Gravy
Instead of frying the tomatoes ,ney
may be panned. Wash and cut In
| halves good sized, solid tomatoes and
put them skin side downward in a bak-
| ing tin. Put a little lump of butter
! on top of each tomato, sprinkle with
| salt and pepper and bake in moderate
| oven until the tomatoes are soft but
| not brown. Have in readiness as many
| slices of nicely Drowned toast as you
| have Of the halved tomatoes and lift
the tomatoes on the toast. Then make
the usual cream gravy and pour over
Stuffed Tomatoes.
When it comes 10 stuffed tomatoes
| their name is legion and all are good
| The preliminary preparation is all til,
same. Select round. firm tomatoes oi
equal size. cut slice Oft the top anC
with a spoon handle or vegetable
| scoop scrape out the pulp. Turn up
| side down for few moments to drain
off the superffuo 8 juice. then season
| while prepare your stuffing, which may
vary according to individual taste ant
| what happens to be in the larder. The
| most simple stufflng is usually made OF
| stale bread crumbs, parsley butter
salt and pepper, or the tomato pull
mixed with the bread crumbs and sea
soning; but this is varied with ju
dicious blending of fine herbs, witt
ka. butter and little curry, will
equal portions of fine minced ham anc
seasoned bread crumbs and the yolk OF
an egg, with a forcemeat of minced
ham, Parmesan cheese and bread
crumb; with creamed onions witt
bread crumbs and mushrooms.
Still another stuffing liked by many
is made of raw chopped beef. seasoned
| yxrith salt and onion mice while
a forcemeat composed largely of greer
peppers finds loyal supptrters.
As a Household ''I7airy."
wine. The juice of the tomato has few
equals. Iron rust also yields to 1t:
acids when combined with salt and
spread in tho sun. An infusion of to-
| mato leaves is also valuable Tor de-
| stroying plant lice.
Tomato Baskets with ShrimDs.
Tomatoes always go eXcellently witt
shrimps in a salad, but here is an ap,
petizing entree where tomatoes halvec
and pulped are filled with a forcemea'
in which shrimps play the leading role
| then baked.
To make the stuffing melt two table
| spoonfuls of butter in a saucepan ane
cook in it a small onion sliced thin,
| AS soon as brown (not black) take ou'
the onion and put in the pulp OF the TO-
mato which has been scooped out
| COOK this a few minutes, then add on'
| cup OF SOrt Dread crumbs anu SNli uANi
mixed. Take from the fire, add cur
and n halt of shrimps broken int
small pieces, a quarter of cup OF
cream and salt and paprika to taste
Fill the cupn cover with buttereS
| crumbs AMI bake until Drowned
! Serve on a leo of cress or lettuce.
scaIlOped Tomatoes
The tomatoes which are to he used II
a g, allop should be scalded and peeled
The easiest wav to do this is to plac'
hem in a wide basket. plunge int
boiling water and from it into cole
water Then the skin slips OF without
airy ,ToubIc Putter a deep baking dlsI
put layer or buttered bread crumbs
in the bottom, then II layer of sliced To-
mdtoes saIted and peppered with
Eight sprinkling of onion juice 10 ma
yor. When the dish is full of alternate
layers of crumbs and tomato, cove'
and l,ake slowlv for half an nour ther
uncover and brown.
Tomato Salads.
For n salad tomatoes should always
be slGiuneo. plunging for moment in
10 boilink water, then into ice water
For breakfast salad, chill the toma-
toes. cut into quarters. cover with q
FrHnCh dressing mad9 by mixing Q
large tahes poonful each Of olive oil