Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-01
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Tomatoes

I
May be sliced thin and served with sale.
| pepper and vinegar over for breakfast, or
sliced and strewn with sugar and grated
nutmeg for tea; for dinner they may be
stewed or boiled or baked. Tomatoes may bs.
| preserved In sugar, or as in eatsup. when
out or season. Such as like them declare
| 'hefn TO De excellent in each and every form
ana dressing. To eefstomatoes just steam
] IN frying basket and plunge them into
| polling water for about three minutes:
| drain and peel
Stuffed Tomatoes.-Tweive large. smooth
| tomatoes. one teaspoonful of salt. a little
| pepper. one tablespoonful of butter, one OF
sugar, one cupful of bread crumbs. one tea
| spoonful of onion juice Arrange the toma-
| toes In baking dish; cut thin slice from
| the smooth end of each: with a small spoon
scoop out as much of the pulp and juice
| as possible without injurng the shane
Nhen all have been treated in this way
| NIX TIE pulp and juice with the other in
sFedlents, and fill the tomatoes with this
| mixture. Put on the tops and bake slowly
! tHfee-quarters of an hour. Slide the ks
turner under the tomatoes and lift gently TO
nat dish. Garnish with parsley and serve.
tomatoes Broiled.-Large, fresh tomatoes
| butter, pepper. salt, sugar an egggpoonfll
| OF made mustard. In buying tomatoes for
| proiling be careful to select large and fresh
7hes. DO not pare them: slice in pieces
ABOUT one half an inch thick and broil them
LOT a lew moments upon a gridiron. While
| tAey are broliag prepare some hot butter
III cup seasoning with pepper, salt an
essspoonful of made mustard, and a little
sugar. When the tomatoes are finished dip
| each piece into this, and then dish uhe dish
must be hot. II any of the seasoning re-
mains. neat to the point of boiling and pour
over the Dish; serve Immediately. This is
a nice Dish II cooked well.
Picnics-
should be usual thing with those who are
IN the country, or who may reach them with
httie effort. The sunset is never so beauti-
ful as from the hilltop to which one has
climbed the canoeing trip never so charm
ing as when the boat is drawn up on shore
ana the campfire is lit, and really to enjoy
these 1t IS necessary to be leisureIy, to know
that one has not to hurry home, but that
the next meal Is at hand, and how good
even pam bread and butter taste eaten out
OF doors only the habitual pienicker knows
Ihefe Is an expensive but truly desirable
article to be had at housefurnishing sbons
which the picnic lover should own tha nam
per lifted with plates, knives. forks ana
spoons cups and glasses, all fastened in so
tlgntiy that they cannot slip. and So com.
Pactiy that there is room for the lIlnchenn
as We'll However, the ingenious ypornan
mito cannot puy one OF these ready made at
iairs may take Japanese straw telesrnna
Dag ana nave the harness maker fit II win
Snaps ana not be 1ar behind her sister with
the hamper. "
In preparing the luncheon Law ONT firs+
what Will be needed to spread the Informal
tapie. Count out plates, wooden ones un-
iess you nave the enamel stone tumblers
ups without handles, knives, forks, spoons,
paper, napkins, a small tablecloth and
shakers for salt and pepper Take the cold
eoifee and lemonade IN glass fruit lars with
Hsht covers and get earthenware Jars for
fle1
over the tops "
Have, pasteboard boxes for sandwiches
ana others for cold meats and cake bnt
only one sort of food in each recenfacia Dc
sure and take q good-sized piece of ice in a
covered tin pail If you are to have n soon
meal II the picnic is toward evening then
instead OF any cold dishes have hot tea by
an means. Take kettle and boil II over
ire, TOR this is half the pleasure of the oc-
cas!oh; II you are going to some place where
you are not sure of wood. take a small bot
tie of alcohol and still have the tea
Begin preparing the luncheon by making
the salad, as this can stand better than any
thing else. fish salad Is a good choice
Tor picnic and shrimps make an excellent
one. Lay them IN ice water for an hour
then remove the small black string from
each one and dry; take hard boiled eggs.
half the quantity of the shrimp, and cut
in large pieces; make a stiff mayonnaisa
without mustard and mix all together Lob
ster also is to be prepared with the eggs and
mayonnaise in exactly the same way but
little dry mustard is to be added. Chicken
salad is always sSre to be appreciate
make 1t If you prefer with the chicken
which comes in tins, adding the meat last
to the eggs aid dressing, as there is danger
OF Its becoming mussy. Do not use celery
In summer; 1t is too green to be good
AS TO cold meat, try pressed chicken In a
loaf. Make 1t by smmering a fowl till the
meat drops from the bones; arrange this In
bowl with seasoning: cook the broth down
till 1t il just enough to lii the mold and
pour over 1t. This will set firm and may be
sliced at the picnic table. Veal loaf also
is excellent; and there is fried chicken,
which has been jointed and skinned; also
cold tongue. cold lamb, and ham. Slice the
last thin and take off all the fat before
packing them in their boxes. II the day is
cool and you fancy one hot dish and~ar
not to have chicken in any other form,
make a dish Of creamed chicken at home
and pack it in jar and take with you
with an earthen casserole, which no amount
of heat or flame of the picnic fire will in
jure.
Deviled eggs go well with cold meat when
they have not been used in salad; plain
hard boiled eggs are Indifferent eating, and
these will repay the little trouble 1t takes
to prepare them. Cut them in two, remove
the yolk and mash it with salt and pepper
and a little dry musard; wet with a little
vinegar and replace, pressing the two
halves together; roll each egg in paraffin
paper.
Il there are no olives In your salad take
bottle Of these, but pour off the brine and
rinse them. putting them dry in. the bottle
and COfkfng them. PiTnenCos, little manSOeS,
chowehow and all the different relishes
taste better than usual in the open air,
but one or two kinds are enough to take.
The sandwiches for the picnic should be
made of something not too dry Lettuce
spread with French dressing or mayor
naise will come out prefectly moist and
fresh Boned sardines, wet with lemon
Juice, finely chopped cucumbers with
French dressing, thin bread and butter,
brown or white, spread with caviare. cream
cheese mixed with whipped cream, chopped
watcrcress and simple bread and butter
spread with mayonnaise or tartare sauce
are all delightfully."- appetiziug. Sweet sand
wiches always seem out of place at a pic
mic, but If you wish a few, make them
with orange marmalade or raspberry jam,
using only little for fear they may become
wet with the juice.
A freezer of ice cream always Is q refresh
ing last course at picnic incongruous as It
may seem Peach surprise is sonfdhfng OF
a novelty, and it IS good time in the year
to offer it. Peel, cut up, and mash the
peaches to a pulp. and sweeten them we'll |
Then to quart of these take The whites
OF five eggs and turn them in without beat |
irf, Freeze solid remove the dasher, pack |
the fruit down smoothly, and cover the |
freezer with ice and salt. There is no dan |
ger Of the ice melting in the transportation. !
Strapped fruits may well take the place OF |