Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-06

breakfast salad chill the tomatoes. cut
into quarters, cover with a French dress
ing made by mixing a large tablespoonful
each OF olive oil and vinegar with an even
teaSpoonful of salt and liberal shrinking
OF pepper. and serve directly from the ice
so that 1t has not time to wilt. Tomatoes
elther sliced thin or quartered are excellent
spilhkled with sweet peppers cut with the
scissors into wafer thin ribbons with n
sprinkling of chopped parsley or chives or
equal amounts chopped chives, tarragon
and chevril. Spanish onions cut wafer thin
are also delicious with tomatoes whether
served alone or on crisped Iettuce leaves
flne cut celery is another satisfactory COM
plnatlon to use with tomatoes
TOMATO BASKETS.
tomato baskets make a pleasing Access
sorry Tor the service of vegetable salads
shrimp, chicken, asparagus tins. shredded
celery, or what you Will. To prepare them
select hrm smooth and round tomatoes
nearly OF one size. Peel carefully. using the
pack-of-the- knife method. cut a generous
silce from the top of each, SCOOP out seeds
ana pulp. and season the cavity with salt
pepper, oil and vinegar. Then fill with
Whatever salad you prefer. seasoning with
French dressing or mayonnaIse Ji,tIa
sprlss or watercress may be used to sirnu-
late handles to the guests. Sometimes may
onn ;, only Is used to fill the tomato
oa'iIes
TOMATO BASKETS WITH CREAM OF
CORN FILLING.
for half dozen tomatoes select a half
dozen ears sweet corn. Score the kernels
carefully, lengthwise, with a sharp knife
then, holding the corn upright press with
the back of a knife the length of the cob
until the kernel is removed Season the
pup with salt and pepper. add beaten
egg ana, II too dry, enough cream to mois-
Ten. Cut a slice from the stem end OF
iirm tomatoes. and with a spoon remove
,he created portion OF the pulp. Dust light
ly with pepper and salt, fill with the corn
mixture, cover with buttered crumbs. and
bake until the tomatoes are rich brown
Remove carefully onto rounds buttered
toast and serve with or without a dressing
of cream gravy.
TOMATO PASTE.
II one has access to good Italian shons
where tomato paste may be purchased very
| cneaply for use in sauces and macaronf
u.S I' II hardly pays to make it at home,
unless one has tomatoes OF their own rails
ing. Ii Is, however, easily done and will be
Iounu great convenience to keen on hand
10 make the paste. peel and slice as many
| tomatoes as desired and cook to q pulp I'm
a porceiain-lned kettle. Rub through a
sieve. then return to the cleansed kettle
with sweet red pepper and half Glove of
garlic rubbed to paste. For each peck to-
fnatoes allow a heaping tablespoonful salt
ana teaspoonful OF pepper Set on the
PACK OF the range with an asbestos mat un-
uerneath and simmer gently to a thick
paste Take up and spread on shallow
plates and dry in a coolsh oven or in tho
sun until stif. Pack in glass jars. When
in a little hot water
GREEN TOMATOES FOR MINCE MEAT.
Chop fine eight pounds green tomatoes.
ada to them six pounds sugar and one table,
spoonful each cinnamon. cloves and ALL
spree. cook gently until the tomatoes are
tender and clear. then pack in lars to be
USED In place OF apples for mincemeat
GREEN TOMATO PRESERVES.
select rather small tomatoes and cut in
halves crosswlse. If larger, quarter the
halves. To each pound OF fruit allow three
fOnrtlS n0lnl n Aole
cut In thin slices. Use lemons that do not
have bitter rind. Put with the sugar
enough water to dissolve 1t in the preserv-
Ing kettle and when 1t reaches the boiling
point add tomatoes and lemon. Simmer
gently until the tomato is clear and tender.
then seal.
GINGERED GREEN TOMATOES.
To one peck small green tomatoes allow
eight onions Slice and sprinkle with one
cup salt. Let them stand twenty-four hours
then drain and cover with fresh water
Make a strong infusion of ginger allowing
one quart boiling water to a pound bruised
ginger root and scad the chopped toma-
toes in this. Drain. Mix together one ounce
ground ginger, two tablespoonfuls black
pepper. two teaspoonfuls ground cloves,
quarter of a pound white mustard seed
one-half cup mustard one ounce alspice
three ounces celery seed and three pounds
brown sugar Now put the sliced onions
and tomatoes in a kettle with sugar and
spices In alternate layers and pour over
them enough white wine vinegar to cover
well. Cook the pickle until the tomatoes
are clear, then pack in jars.
PICALLILLI.
To one-half peck chopped and well-drained
green tomatoes allow one quart vinegar,
one gill white mustard seed, two table
spoonfuls sugar. half a tablespoonful
ground mustard and a teaspoonful and a
half pepper, cloves and allspice, two onions
and two peppers chopped fine and table,
spoonful salt Cook together until soft.
When cold cover tightly and put in cool,
dry place.
GREEN TOMATO CATSUP
Chop very fine seven pounds green toma-
toes and four red peppers Cook together in
porcelaln-lined kettle with a quart of
vinegar for hour and a half, then add
one pound brown sugar, two tablespoonfuls
salt, two tablespoonful mustard, table
spoonful cinnamon and one of allspice and
a teaspoonful ground cloves. Cook three
hours longer bottle and seal.