Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-16
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How to Use Tomatoes


housewives tomato plants to luscious
crimson hue. In few weeks this popular
vegetable VIII be drug on the market
and the family will begin to wonder why
| tomato plants were ever invented and TO
beg that the red fruit be banlshcd from
the table. This dislike for the most re-
| freshing OF summer vegetables usually
arises because the homemaker persists IN
Offering them cold. peeled and sliced. or as
a salad with dressing on the Inevitable lot
tuce leaf Countless, however. are the pos
sibilities Of the fresh tomato. and with A
little careful preparation II may be served
almost daily In new and attractive guise.
When offered at breakfast tomatoes take
the piece OF a meat course. and here il a
most appetizlng recipe. cut large. ripe to-
matoes into thick slices and sprinkle them
| lightly with salt and curry powder Make
a batter by beating an egg until light and
adding half "A pint of milk, little salt. a
pinch of pepper and one and oue-half cup
fuls of siftcd flower. Beat until smooth.
Dip the tomato slices into the batter drain
ana arrange on a buttcrcd baking dish.
Cook for ten minutes in moderate oven.
cut as many rounds of half an inch thick
as there are tomato slices. and fry them
in deep hot fat. Drain on brown paper and
keep hot Spread the toast with chopped
chutncy and place a slice Of tomato on each
piece. Sprinkle with chopped parsley and
serve hot
Grillad tomatoes may be Subsidized for
potatoes as a breakfast dish. Select large.
firm fruit Wipe the tomatoes and split
them through the center. Lay them. skin
4 down, on a broiler and cook over clear
fire until tender. Turn on the other side
and brown lightly. Put generous lump of
butter on each, season with salt and pepper
and set in an oven few minutes before
serving
Tomatoes Stuffed with Eggs "a dainty
and nourishiug luncheon dishl Select some
firm round tomatoes Of equal size; cut
slice from the top of each, and remove tie
seeds carefully. Then place the tuma toes
on a sieve to drain for an hour. Coat
the inside with "A layer of warm butter and
scatter over it small quantity OF chopped
parsley. Break new-laid egg into
coffee cup and turn IL carefully into one
Of the tomatoes. FIJI them all In the same
way; replace the slice which was cut from
the top Of each. put them on buttered tin
and cook them in a hot oven for about ten
minutes or until the tomatoes are soft.
They should be hasted with butter once or
twice during the time. and just before they
are done some Drowned crumbs should be
sprinkIed over them Serve the tomatoes
on round croutons Of suitable size ana
surround them with Gelicately haVoied
white sauce. which has been mlNcd WIN
sufficient chopped parsley to give IL
slightly green appearance
Tomatoes en- Casserolc.-DrOp SN -ipe to-
matocs into boiling water for a moment
Remove the skins. cut into HAYES squeeze
out the seeds and divide each half INTO nv
or elk parts. Have ready quart OF Stale
bread crumts cut into hali-irs,1- cUpes anu
put a layer IN the bottom OF the casserole
or baking dish, then layer of tomatoes
tablespoonful of chopped onion, a Casil "a
salt and pepper. and several dots OF pu'''4
the size of a hickory nut. continue mes
LAYERS until the tomatoes ana bread CRUMBS
have been used up having a layer or pread
crumbs on top. Dot with bits OF butter ana
bake in a quick oven for thirty minutes.
For individual casseroles the tomatoes
no pirlSpl when small ana allOWtA
to redden in the sun. Before they pe-
come soft, drop them into hot water
moment and peel A halt dozen toiha t
require half pint of cream sauce and from
half to a pint of milk, a rounding table
spoonful of flour and tablespoonful OF
butter. Boil until creamy ana ada nan
teaspoonfll OF salt and a saltSpoontul OF
pepper. Put a tablespoonful of sauce IN
the bottom OF each individual casserole.
Law a tomato in each dish and cover win
what remains of the cream sauce BAKE IL
a moderate oven thirty minutes.
Tomatoes and Cheese.-Io ten medium
sized tomatoes allow half tablespoonful
of butter and a quarter of pound OF IuH
cream cheese or Parmesan cheese. Scdiu
the tomatoes and remove the skins Ihen
place them in a granite stewpan ana COON
for two or three hours. or untlI the watcr
has evaporated Season TO taste and re-
move from the fire. sur IN the cheese "iiN
serve Immediately.
Wonderfully dainty for separate COURSE
at dinner are tomatoes served with musI1
rooms. Select eight meQlum-SlZeu, Slilooeh
tomatoes Cut hole In the stem ana scoop
out the insdes. Chop one onion nne, aun
to il a tablespoonful of butter ana allow 10
simmer slowly in a saucepan. Nhen COL
ored deep yellow add six ounces OF bread
crumbs which have been prepared by hrst
soaking in water and then pressed nearly
dry Also add one dozen chopped mush-
rooms, one tablespoonful or chopped pars
lev a pinch Of salt, one peppercorn. dash
of CAYENNE and four tablespoonfuls OF TO-
mato catsup. Mix ali thoroughly Iheh
fill the tomatoes and sprinkle with prea9-
crumbs and melted butter Bake In MOD
crate oven until brown and serve Wluh
sauce made as follows;
Tomato Sauce.-Put half teaSpoonrul OF
butter in a saucepan with an onion a car
rot and a half Glove of garlic. all cut me
Simmer gently for ten minutes, then sur III
a tablespoonful OF -four. Add han pint
of stewed tomatoes and hair pint "a
stock Boil gently for thirty minutes sea-
son and strain.
Tomato Meat Pie.-Cover the bottom or
a pudding dish with bread crumbs: Then
make a layer of cold meat chopped me anu
a layer of tomatoes sliced and seasoned
with salt pepper and butter. Repeat until
the dish is full. having bread crumbs for
the top. Dot bits of butter over II ana
bake in q slow oven.
An exceptionally appetiZing supper dish Is
tomatoes seasoned with curry powder, ana
this should be served with baked bananas
Plunge four tomatoes INTO not wafer, re-
move the skins, cut into halves and press
lightly to take out the seeds. Cook two on
ions chopped fine. until tender with two
tablespoonfuls of butter. Add a teaspoon
full of curry powder, bay leaf, teaspoon
full of turmeric (ths can be bought at any
drug store). and half pint of water or
cocoanut milk. When this mixture reaches
the boiling point. add the tomatoes, cover
the saucepan and cook slowly for twenty
minutes Boil cupful of rice. drain ana
heap in the center OF a platter. Place
the unbroken tomatoes around this, STRAIN
over the Juice and serve at once.
with aS-Select tomatoes OF
equal size and shape. and remove the SKIN.
Cut a small piece from the top OF each.
SCOOP out a portion Of the inside ana Jay
on a hair sieve to drain. Brush the out
side of the tomatoes with aspic jelly ana
leave them until the latter Is set Season
some thick cream with salt, pepper ana
dust of sugar. Add few drops OF TARA
gon vinegar Have ready some young
meas which have been carefully cooked ana
allowed TO get cold. Dress them with the
prepared cream and place them on Ice for
q little while. FIJI the tomatoes with the
meas place each on nasturtum leaf ana
Surround with blocks of aspic jelly.
New Incandescent Lamp.
United States Consul General Guenther at