Los Angeles herald., 1909-09-30

!" HILE tomatoes were formerly
w avoided on account of their
close botanical kinship to the
Solanaceae, or Nightshade family, they
are now classed as one of the most
refreshing of vegetables, served
straight from the vines, while canned,
spiced, picked and preserved they are
more largely used than any other veg
etable for all-year-round use. They
contain a large amount of water and
oxalic acid, which renders them pc
culiarly grateful to the system in not
weather. AS an introduction to a DIM
ner course luncheon on warm DAY
they leave nothing more to be desired.
They NAV be simply peeled, chilled
and sliced or followed out and used
as cups for the service of cocktail
Tomato Cups for Cocktails Salads
Select small round tomatoes, peel, cut
a slice from the stem end and with
sharp-pointed spoon scoop out the cen
ters. leaving a firm wall. Sprinkle light
ly with salt, turn upside down to drain
then place on the ice to chill. When
ready to serve fill with any cocktail
mixture desired or simply with pi-
uuant sauce, as, for instance, table
spoonful of lemon juice, half table
spoonful olive oil, teaspoonful finely
minced tarragon, mint or cless leaves
a stone olive, salt and pepper to season.
Serve on a lettuce or nasturtium leaf'
and, if liked, garnish with one or two
nasturtium blossoms washed and
chilled, as these, too, are edible and
add to the piquancy of the dish.
Cocktail Dressing for CLAIMS
For each cocktail allow one table
spoonful lemon juice, four drops to-
basco sauce a teaspoonful prepared
horseradish, a dusting of paprika ana
salt to season. Put in each tomato
cup five Little Neck clans, oysters or
two tablespoonfuls shelled and iced
shrimps and cover with the dressing
Serve each cocktail on nest of cress
or setting of lettuce or nasturtiums.
Stuffed Ripe Tomatoes
Take for this purpose firm, ripe toma-
toes. Cut a cap off the top of each and
remove all the soft pulp. This need not
be wasted, as it can be used in with the
dressing or for soup, stewed tomatoes
or tomato sauce. Have in readiness
any stuffing desired-ard their name is
legion-rcplace the caps, arrange the
tomatoes on a buttered casserole or
earthen or enameled baking dish and
cook in the oven about half an hour, or
until the tomato begins to shrivel.
Serve hot Immediately after making.
Stuffings for Tomatoes
One of the simplest stuffings for to-
matoes is made of boiled rice, mofs-
tened with the juice and pulp of toma-
toes and seasoned with salt, pepper and
little onion juice. For those who like
curry, a little curry powder added to
the rice is deemed an improvement. A
good stuffing may be evolved from
little leftover macaroni or some fresh
ly cooked, seasoned with salt. pepper
and grated cheese. A little diced ham
or chicken also goes well with the
macaroni dressing. Corn and green
peppers make hearty filling especially
nice for a supper or luncheon dish
Have ready green peppers that have
been seeded and cooked in salt water
for twenty minutes, and few ears OF
corn that have been cooked eight min
utes in the same water In which the
peppers were cooked. Cut the corn
from the cob, chop the peppers and
toss in a little hot butter until thor
oughly heated through. Salt to taste,
fill the tomato cups, put on the caps
and bake ten minutes in moderate
oven, basting occasionally with melted
butter and soup stock. Grated cheese
and buttered crumbs make a tasty
filing.
Broiled Tomatoes
Cut the tomatoes into halves without
peeling, dip in oil or melted butter, sea-
son with salt and pepper and dust
thickly with cracker crumbs. Put be-
tween a we'll oiled oyster or tomato
broiler and cook until the crumbs are
brown, turning often.
Tomato Sandwiches
Select smooth solid-meated tomatoes
for this purpose; peel, cut in smooth,