Los Angeles herald., 1909-09-30
Tomatoes Cooked and Otherz0iSe

even slices. din each one in oil and vine
gar and sprinkle with salt and pepper.
Have ready evenly cut slices of but
tered bread and put the dressed tomato
slices between them.
Tomatoes Iowa Style
Peel and cut up the tomatoes and put
them on the fire, add some slices OF
bread crumbled up, about half as much
of the tomato, and let simmer until
the tomato is done. Season with salt,
pepper and butter and serve hot. In
Southern Iowa one seldom meets with
fresh tomatoes served in any other way
except as they are sliced and served in
vinegar.
Southern Baked Tomatoes
Butter a baking dish and line it with
thin slices of stale bread, we'll buttered ;
add six or eight ripe tomatoes, peeled,
cut in small pieces and seasoned with
two teaspoons of sugar, little SAT- ana
dash of cayenne. Sprinkle the TOP WIN
bread crumbs and bits of butter ana
bake until the tomatoes are done.
Fried Green Tomatoes
Peel large green tomatoes and cut in
half-inch slices, sprinkle with salt, dip
in flour and lay in a frying pan con-
tanning two ounces of hot butter. Fly
until brown on both sides, dredge with
pepper and powdered sugar and take
IN onto a hot dish. Add a little cream
to the gravy and when it is boiling not
pour over the tomatoes.
Cream Tomato Soup
Put three cups of milk on to heat. add
one cup of cream and let 1t DOH up
then add four cups Of hot, sifted to-
mato into which a pinch of soda has
been stirred-just enough to make ii
foam up. Season we'll with salt pep
per and butter, and serve at once Win
slices of dry toast.
Tomatoes with Macaroni
Break one-half pound of macaroni
into small pieces. put into boiling water
enough to cover it, and let cook for
ten minutes Drain and place IN a
huttered baking dish in alternate layers
with peeled and sliced tomatoes. Sea-
son each layer with salt, pepper ana
bits of butter, and sprinkle the top WIN
bread crumbs. Bake in moderate
oven for an hour, and serve not
Baked Green Tomatoes
Take smooth, round green tomatoes
cut slice from the tops, remove the
seeds and place the tomatoes IN salt
water for an hour. To pint OF pIeao .
crumbs add little minced parsley, two
tablespoons of butter, salt and pepper
and hot water to moisten. Mix well,
fill the tomatoes, set them in pan, aod
a little hot water, cover and paKe
slowly for an hour. Remove the cover
and brown slightly before serving
Green Tomato Pie
Make a batter with one egg, one-half
cup of -four one-half teaspoon OF bak-
ing powder and a pinch of salt. Cut
firm, ripe tomatoes into thick slices
dry on a soft cloth, sprinkle on season
ing to taste, dip each slice in the bat
ter and fry brown in hot butter. Serve
hot.
Green Tomato Mince Pie
Line a plate with nice crust, fill with
peeled and sliced green tomatoes, add
half cup of sugar, one tablespoon OF
butter cut into bits, four tablespoons OF
vinegar and sprinkle with cinnamon
or nutmeg. Cover with a top crust and
bake slowly.
Cream Tomato Pie
Chop fine one pint Of green tomatoes
and three large apples. Add three cups
of sugar, three tablespoons of flour,
one-half cup of vinegar, one-half tea
spoonful of salt and one teaspoon OF
mixed spices. Bake with two crusts.
Scald and peel five ripe tomatoes,
slice them and sprinkle with salt. Let
them stand while you mix and roll out
the crust. Then drain off the juice,
fl the crust-lined plate, beat together
one cup of sugar, one egg and one
half cup of sweet cream and pour over
the tomato, dust with grated nutmeg
and bake.
EMMA PADDOCK TELFoRD.