Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1906-07-28
7 Tomatoes.

Tomatoes are both wholesome and de
licious. They can bc used as parnshinG,
and they can he cooked i'll a great many
ways. The following recipes may bc
TOMATO AND POTATO SAVoRY.-
Cut six cold Potatoes i'll slices. peel the
same quantity Of tomatoes, remove the
hard center, and arrange them i'll alter
nate layers in a saucepan in which three
ounces OF butter has been melted, add
pepper. salt and cayenne to taste, also
little parsley iineIy chopped H.. ,,..
and then. When thoroughly hot s"rr"
with the juice poured round and garnish
with neat pieces Of fred bread.
TOMATO AID BEEF PIE.-Onc po;pi
tomatoes. half 4 pound cold nc"I. pepper
salt. cayenne, Il little chopped onion. one
ounce butter and bread crumbs Zip tn:
tomatoes into boiling water and peel
inch thick. removing the seeds cut the
beef in pieces about one inch square.
Butter a pie dish well. and sprinkle it
with bread crumbs. arrange tht brcf
and tomatoes i'll alternate layers. adding
the seasoning, and cover with IL thick
layer of bread crumbs. Freak tlG i,uttrf
into small pieces on the ton ana bake in
Il quick oven for half an hour. Serve as
TOMATO JAM.-wipc four mound;
thoroughly. and put them in a has II, and
pour over them boiling water. Let them
stand a few minutes till the skins can
he easily removed. Then skin them ard
Of the ~ Dis as possible, without breaking
up the fruit very much.
Put the seeds. skin and liquid that may
have run ont into S an with on" rar
half an hour; thea strain through muslin
or fine sieve
Now mt six pounds of sugar and all
this LIQUID into a preserving pan and
bring il to :, boil. then add the Tomatoes
and boil for thrcc-Quartcrs Of an hour
cr till it i"lli"s. wEch varies little with
different kinds of tomatoes.
FORCED TOMATOES. -E"r'nv" tn"
ton from eight medium sized tomatoes
Scoop ont the ccnt"rs, taking car" MOI ~
break the under skin. Season each with
Melt one ounce of butter in a s:'uccnan.
add six chopped mushrooms, htil"
chopped na"Sl"v ana ORION, TWO tanir-
sNoonsful of chopped cooked chicken. anu
Il seasoning Of salt. pepper and h"rbS. Try
for eight minutes. add one beaten egg.
and fill each tomato. Put into 4 baking
BATTERED rapcr. bake for twenty minutes.
put tho crntcrs of the Tomatoes into =
| saucepan with three mushrooms one
small chnnpcd onion. one tablespoonful OF
fry for five minutes then add half pint
of brown stock. on" tahl"sro"nfml 81
| asric Jelly. and Z S"ason.nI q #l,, NIX I'M.
| ouantitv skim off the fat. th"n strain
and rchcat. and pour round the tomatoes.
Sprinkle on the top "f each tomato Il
| lew nt' MI 'i'st't ~ tiii'''-
| DRESSED TOMATOES.-CUt small
| rounds from III" unn"r side of six tom
| toes. remove the seeds without hr"hk' ~
| the under skin. and dust inside a Httic
| salt pepper and vinegar.
| Cut mp one cold boiled potato into
small pieces and cut the quarter Of =
| small cucumber into thin slices. mix MON
| together with Il little chonp"d parsley.
salt and pepper: add ono tahlesp" ,nful q
| mn vonaise ana fill the tomatoes Smooth
over with 4 little Of the mayonna'se.
| TOMATO AND FEAR SAl.AD.-I""
| some ripe tomatoes. cut tho? no S'irrS
| have in equal nronortions thinlH r".i",
pears cut into slices, law th"m N d'c'
dish dust with salt and p"pr"r r"V'l
over with rrav0nraiSn sauce ana SCrv".
| TOMATO EGGS.-cut four hard hNilr'
| eggs in halves, rema"" the Nolks. M
| them with IN" tcasnoGrfu' oi "n"h"N>
| raste refill the eggs, and rlar" th"m, ca,
| side Downward on = huttcr"d dish. Coz
then, completely with Il thick tomat
! sauce.
SPRINKLE over tho tor with fried hrcat
crumbs and place in hot oven. serve
hot.
TOMATOES Az GRATIN.-seald sono'
tomatoes. peel them. md cut them int
halves. Rub a gratin dish with i fi"c" {"
sarr Sg ii s u well n n lax y, me 'oi'' '
Sprinkir over them soinc fresh brct'
crumbs. some chopped parsley, ana cto2t
ter here and There. and bake in q bris'
oven for about fifteen minutes.
| ICEp TOMATOES WITH MAION
| NAISE.--Rcmovc the skin from elgh
] good tomatoes, drain them wei. 5000
| ont the center pOrti and place th"Ti il
| "A tin surrounded with crushed and saltc,
!. ioc. Let them stand two hours, they WA
| then he partially frozen.
| Place zach on q lettuce leaf On dis
ana FL the cavities Of the tomatoes VII
| Il wcIl-sHasoncd stiff maNonnIise. Deco
rate with parsley and serve.
| TOHIATOES WITH CHEESE.-Siic
some tomatoes. season them with 81
and pepper. Dip tn" slices into whit
| OF egg sprinkle them over with plcnt
| slices on buttered pan. cover them VII
| a buttcrcd naper, and ldk" for htt"c
minutes Have ready some mac7ron
broken up small and cooked in scasonc
| milk
Dress the macarorl :r the shape Ct
border on dish. and pile up with bake
tom" toes IN the center, sprinkle the boi
der with finely chopped parsley. Earn's
with small pieces of fried bread and SnrV
very hot.
TOM ATOFS WITH MUSHROOMS
Wine four firm ripe Tomatoes cut tnei
into halves crosswaNs. carefully rcmoV
| the pulp. and put ii il basin. enc
sfncly twelve canned mushrooms ava wv
LOUNGES cooked ham or tongue. add tines
| to the tomatoe pulp. tngether Win or
| teaspnonful of chopned parsley. ore u
bIcepconful of brown breadcrlmbs or
well beaten egg. one Tablespoonful
brown sauce. season with salt, pcpP'
and grato of nutmeg: mix we'll
Fill the tomatoes with this mlXtur
cover the surface with brown brea'
crumbs Mace one tcaspoOnful of butte
| or the ton Of ench.
| Place the tomatoes on wei. hutterc