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

most popular dishes on our table, it reaches
Its apotheosis in October when tomatoes
both green and ripe are in urgent demand
for present and future eating. One can
scarcely walk down street or drive by
country farm house without the nostrils be-
ing assailed and the palate titivated with
the appetizing spicy, odors Of catsups and
chilis, pickles and conserves, each in turn
with the tomato as it's basis. And yet
scarce two generations ago the tomato or
love apple was simply raised as sort OF
vegetable curiosity Even after it became
known as fit for food, aspersions were cast
upon its character. the chief being that II
produced cancer. Today that is an exploded
theory, the explanation given being that DR..
Dio Lewis patients clamored for the vege-
table in the early season when tomatoes
were scarce and expensive, and In order to
save trouble in finding them, he told them
that they caused cancer. The physician
who explains the superstition about cancer.
says that Dr. Lewis did not expect his
statement to be believed, merely intending
it as a practical joke. Nowadays physicians
recommend the tomato for any trouble due
to sluggish liver. 1t is also OF advantage
in Reducing flesh when this is an essential.
TOMATOES FOR BREAKFAST.
For breakfast tomatoes may be prepared
in variety of ways to take the place of
meat. The ripe ones are delicious broiled,
deviled, fried. served with cream gravy or
cooked with eggs or cheese. The green
ones fried or curried are revelation to
many
To fry them. wash. dry and cut in rather
thick slices without peeling. Cover with
boiling water and set back in the range
where the water will keep hot but not boil
for fifteen minutes. or until the tomatoes
turn a pale golden color. Drain, dip in
flour of fine cornmeal seasoned with salt
,,11 ~ p q a
or bacon drippings and serve very hot, ar
ranging in little piles of two or three and
putting a piece of butter on each slice as
dished. These make a fine accompaniment
to lamb chops or veal croquettes
GREEN TOMATOES CURRIED.
Cut into thick slices. Put into sauce
pan two tablespoonfuls butter and when
hot add two tablespoorrrIls fine sliced
onion. Cook until just golden brown,
add a teaspoonful curry powder, put in the
tomatoes and fry on both sides, seasoning
with salt and pepper.
BROILED TOMATOES.
Select fresh firm, ripe tomatoes, wash,
dry and cut in thick slices, leaving the
skin on to hold them together. Heat and
grease a wire broiler, lay on the sliced
tomatoes sailed and peppered, and broil
quickly on both sides. Season with lit
tie butter and serve very hot. A pleasing
variation in their service IS to sprinkle
lightly with cheese while broiling.
PANIED TOMATOES WITH CREAM
GRAVY.
Wash and cut in halves good sized solid
tomatoes and put them, skin side down. in
buttered baking tin. Put a little lump
with salt and pepper and bake In a moder-
ate oven until the tomatoes are soft blu.
not brown. Have in readiness as many
slices Of nicely Drowned toast as there are
halved tomatoes and lift the tomatoes care
fully on the toast Make a good cream
gravy and pour over toast and tomatoes.
TOMATOES IN RAMEKINs.
Put tablespoonful cream sauce in the
bottom of each individual ramekin, lay on
top small peeled tomato, cover with an
other tablespoonful sauce, sprinkle with
buttered crumbs and bake half hour
in a moderate oven.
STUFFED TOMATOES.
The preliminary preparation of stuffed
tomatoes is all the same; but the Filings
are legion. Select tomatoes of firm tex
ture and equal size. Cut cap off the top
Of each and with spoon handle or vege-
table scoop, remove all the soft pulp and
seeds. Turn upside down few moments
to drain off superfluous juice, then season
the inside with salt and pepper. Meanwhile
prepare your stuffing. This may be simply
well seasoned bread crumbs with plenty of
the tomato pulp mixed with minced onion,
bread crumbs and seasoning, cooked
rice seasoned with salt, pepper, butter and
little curry, creamed onions with bread
crumbs. Parmesan cheese and bread
crumbs, or forcemeat of minced ham or
sausage.
Still other filings that have loyal sup
port are oysters well seasoned with crack
er crumbs. raw chopped beef well seasoned
with salt, pepper and onion juice. chicken
and mushroom forcemeat is fine for spe-
cial occasions To make it, pound or chop
fine small pieces of cooked chicken meas
ure and add to the paste an equal guam
tity of fine bread crumbs soaked in milk.
To each cupful Of this mixture allow a
beaten egg yolk, salt, pepper, onion juice
to suit the taste and then a half dozen
minced mushrooms. If the mixture is not
sufficiently moist add little chicken stock
or good gravy. Cover with the cup and
bake in q porcelain lined or granite bak-
ing pan for half hour in a moderate oven.
TOMATO SALADS.
A tomato salad Is capable of as many
variations as the filling for stuffed tomatoes,
but in whatever way prepared do not infiict
the skins upon the consumer. To remove
the skins deftly try either one of these two
ways: Plunge for a second into boiling wa
ter, then skin and chill, or remove the
stem end and rub the back of knife
against the fruit, pressing gently WIN. the
dull edge from the stem end downward
until all the surface has been covered.
After little experience this is almost
as easily done as when scalded, and
the skin comes off readily. For