The Washington times., 1905-09-20
THE HOuSEKEEPER MUST AVOID
TOO HEAVY MENUS FOR AUTUMN
The Dishes Should Be Appetizing and Satisfying.
Many Suitable Vegetables Still in the Market.

In many households the breakfast
question Is a dominant one and when
the cooi mornings appear. the house
keeper Is forced 10 consider seriously
TO find just the right dishes TO follow
grapes or melons ard cracked wheat
and cream. The su,try. Dreathless days
are over when fruit, coffee and toast
seemed almost too much for the slen-
der appetites TO tolerate; yet the care
full housewife who has regard for the
health and happiness of her household,
will be wary for some weeks 70 come
how she serves chops. sausages, hearty
rechauffes, pan cakes and otner SUD
stantia.s which will be in order when
zero weather demands larger supplies
of fuel 20 maintain the vital fires.
Through September and until frosts
cut short the supply. there are many
vegetables which Will furnish a varied
succession Of dishes, appetizing, salts
fying. yet not too heavy.
Tomatoes Philadelphia Style.
Tomatoes are such universal favorites
that one may be sure they will find
welcome when served as the main dish
for breakfast A dish which had It's
inception in Penn's great city Is eX-
trerueiy good. Wipe firm ones or med
irm size and halve crossways- DIP
each cut face in hour, which has peeh
literally salted and peppered. then place
fat side downward in a pan containing
two tablespoonfuls or more OF siz-
zline hot butter. Cover closely and
draw a little TO one side that they may
cock tender without burning. Do not
turn in the pan: when tender unoer
slight pressure run a cake turner under
each and transfer them. Drowned sloe
uppermost, TO q hot platter. Have ready
two-thirds OF pint of hot milk Add 70
The fat In the pan sufficient nour 10
absorb the free grease. cook for a mo
rnent then gradually stir in the not
milk Let boil up once. stirring r;tpluIy;
add salt and pepper II neeaed, an. anu
strain round, not over, the tomatoes
Garnish with a few bits Of parsley
A Heartier German Dish.
somewhat heartier dish has a Ger
man origin With sharp knife peel
some medium sized, firm tomatoes
From the steam end of each scoop out
a heaplng tablespoonful. Chop this and
mix with a small onion which has been
minced fine and Drowned in table
spoonful of butter; add high season.
ing of salt and pepper, and, Tor SIX TO-
matoes, a tablespoonful or chopped pars-
lev. q Tablespoonful Of melted butter. and
a scant cupful of fine stale bread crumbs.
A broad. long, boat-shaped earthen dish
IS always used, but any heavy earthen
ware baking dish will do. Butter the
dish and place the tomatoes close to-
gether in IL Put in each a small spoon
full Of the mixture and distribute the re-
n.ainder IN the interstices between the
fruit over all sprinkle a thin layer OF
buttered crumbs and bake for half an
hour in hot oven. When nicely brown
ed. break and drop an egg into each
tomato and return TO the oven just long
enough 10 set the whites; then send the
dish 10 the table.
Broiled Tomatoes.
For bro!ling, cut rather fat tomatoes
in halves without pairing. Dip each cut
side into melted butter. then into fine
bread crumbs and arrange in a fine wire
broiler. Dust with salt and pepper and
brol al once over a hot fire. AS soon as
well Drowned 0Ti both sides transfer 20
q hot platter and drop a bit of butter on
each piece before sending TO the table.
A raw tomato omelet is one of the
daintiest ways of serving eggs. For a
fouy-e2g omelet pare two good sized,