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

tempting tomatoes.
Bisgue of Tomatoes-A quart or more Of
sliced tomatoes are stewed until tender
with a little water, then pressed through a
sieve and mixed with a pint of rich milk
slightly thckened by rubbiI & together two
tablespoons of flour with two of butter and
cooking smoothly with the milk. Season 70
taste; a little cayenne IS desirable, some
will like a spoonful of onion juice, or celery
salt may be preferred. Serve exceedingly
hot with crackers or croutens.
EscalIoped Tomato-Arrange in layers, al
tering with the peeled and sliced tomato
bread crumbs dotted with butter and well
seasonal or a light sprinkling of sausage
or thin chips of bacon. Put a good layer
of crumbs on the top and bake slowly fof
a full hour, then brown to rich color.
Mushrooms and macaroni may each be used
instead of crumbs. An Italian method is first
to fry little minced onion in butter and
add to it pint Of tomatoes cut small with
salt and black pepper, simmering gently
until quite soft; then press through
strainer. The macaroni is cooked in an
other saucepan and carefully drained, then
tossed with a liberal lump of good butter
until well cooked Stir in the tomatoes and
serve as soon as thoroughly heated.
With Beans-A leftover Of baked beans
used together either in the form of soup
or sufficiently solid for a nice hot supper
or side dish. To q pint of cold baked beans
add a pint of boiling water and d pint of
tomatoes cut small; also a slice or two Of
onion and two three stalks of celery.
Stew for twenty minutes or longer and put
through strainer. Melt two tablespoons
of butter in saucepan and blend with two
Of flour; add by degrees the beans and serve
piping hot. Use only water enough to pre-
vent burning if solid dish is wanted.
Salads-With a can of salmon rich and
handsome dish is prepared. Take out the
salmon In neat, firm bits and lay in a dish
of cold spiced vinegar while the tomatoes
are prepared Cut off the stem end and
hollow out with pointed spoon, to make
neat firm cup. Medium sized tomatoes of
even form and well ripened should be
chosen. Mix little salt cayenne and vine
gar with or without oil, as preferred, and
sprinkle the tomatoes well; then fill with
the salmon Cucumbers in paper thin slices
may be mixed with the fish. Serve on let
tuce leaves with a cup of mayonnaise.
Tomato Timbale-Take six fresh tomatoes
or a can of tomatoes of which you throw
off the liquor, stew them down sufficiently
with a spoonful of geattne, put enough to
keep the tomatoes together, season to taste
with salt and cayenne pepper pour into
small timbales to shape them. place on ice
to chill, and serve with lettuce and mayon-
naise sauce.
Carrots.
Fried-Take q few tender young carrots.
Slice them roundwise extremely thin, roll in
brown sugar and fry in butter.
Simmered-Sice five or six carrots round
wise. Put them into a saucepan. Add
two or three tablespoons Of sugar and a tea
spoon of fresh butter. Cover closely. Let
simmer on a slow fire for two or three
hours and they will come out soft and ten
der. If you have a dish of carrots on
your table every day you will save on your
physicians bin.
With Sauce-Carrots are exceedingly nice
when boiled sliced and cooked with white
sauce; or sliced in round thin slices put in
a saucepan with butter, salt, pepper and
little sugar. Let them simmer on the side
of the stove for two or three hours and add
little chopped parsley. This is perfectly
delicious.
Soup Creme-Take these same carrots,
crush them and pass them through sieve.
Add some bouilon and let them cook slow
ly half an hour together. This Is a de-
licious dish.
Another Fried Way-Boil a few carrots
not too soft. Slice and fry them In butter
after having sDrinkled them with Drown
sugar. Serve hot.
Gumbos From the South.
Gumbo Filet-Put into a casserole or
saucepan spoonful of pure lard and one of
-four. stir it well until 1t is a light brown.
ChOp an onion INTO SlIldli pleceS anu 'hio ""
them in. Cut up fat capon or chicken
into small pieces and put these in the sauce
pan with the flour and lard. Stir 1t all the
while until the chicken is nearly done.
When the whole is well Drowned add a slice
of ham cut UP small. Throw in two or
three pods of red pepper and salt to your
taste Now add quart of boiling water
and leave 1t on the fire for two hours and
a half. Just before serving put In table
spoon of fllet, stirring all the while. Let 1t
boil one minute and then serve. Do not
put in too much fillet the spoon should
not be full. Half a tablespoon is often
enough.
Herb Gumbo-Clean and prepare a good
handful of fresh spinach leaves, a handful
of beet leaves a handful of radish leaves,
a handful of mustard leaves. handful of
patience leaves and one head of lettuce.
Throw them in hot alter and let them boil
like spinach. Then let them drip in a col
ander and chop them all together on nice
clean board az you do spinach Fry a
dozen small pieces OF ham cut in pieces an
inch long and half an inch wide. and also
half a chicken cut in pieces or a piece of
veal, say half pound Add cup of water
and let simmer three-quarters of an hour
or until all are soft. Then add your herbs
Let them simmer together for a quarter of
tablespoons of water. 1t must have the
consistency of thick PURGE To be served
hot and eaten with dry rice.
Bonnie Femme Soup-Shred fine cucum-
onion and handful of chervil. Put these
into soup pot with two pats of butter, a
little nutmeg, pepper and salt Simmer