The Barre daily times. (Barre, Vt.) 1897-1959, 1913-09-15
Tomatoes Good in Many Ways.

1Ouldtuts pVVu many
The tomato readily adapts itself to
combinations with other vegetables OF
meat. A particularly good combination
is Spanish tomato salad, says the Coun-
try Gentleman Peel and chill four
tomatoes. Slice an onion very thin
crosswise and shred green pepper, re-
moving seeds and core and boiling it two
minutes. Arrange crisp lettuce in a
salad bowl, slice the tomatoes upon the
lettuce, and garnish with the onion and
pepper.
Serve on this dressing made from
two tablespoonfuls and half OF granu-
lated sugar, few grains OF cayenne,
half teaspoonful OF salt, two table
spoonfuIs Of olive oil and three table
spoonfuls of vinegar. Mix the oil grad
nally, and beat in the vinegar slowly.
Another good salad is made by hol-
lowing out firm tomatoes and filing the
centers with Young celery hearts. Serve
on young lettuce eaves with mayon-
naise dressing.
Although the tomato is a fine summer
food. il is not substantial enough in
itself to serve as meat substitute, but
as it may be combined in many at
tractive ways with eggs, milk, cheese,
mushrooms, and bits of meit or fish,
it may be used frequently as the main
dish at luncheon or supper.
One of the simplest ways of prepar-
ing tomatoes is with bacon. Remove
the skins; sprinkle the tomatoes with
salt and pepper, and fill the hollow stem
ends with teaspoonful of graduated
sugar Set them in an aluminium or
agateware pan--tin should never be used
with tomatoes-po pour a little water In
the bottom and place thin slice of ba-
con on each tomato. Bake about 20
minutes in hot oven and serve sur
rounded with cream sauce.
Ham also combines well with toma-
toes. A substantial dish for supper on
cool night is scalloped tomatoes with
ham and onions. The necessary ingredi-
ents are three cupfuls of stewed tonia-
toes, half teaspoonful OF salt, one
teaspoonful OF sugar, one-eighth OF a
teaspoonfnl OF pepper, one cupful and a
half of cooked onions, one cupful of
minced ham, and half a cupful of crumbs
mixed with two tablespoonfuls Of melt
ed butter. Butter baking dish, mix
seasonings with the tomato, and put a
LAYER in the dish Add a layer of onions
and ham and continue until the dish is
filed. Dot with bits of butter between
each layer, and put the buttered crumbs
on top. Bake in a moderate oven about
40 minutes.
Baked stuffed tomatoes form an appe-
tizing supper dish Cut off the stem end
and hollow out the tomato. Sprinkle
lightly inside with salt and pepper, then
invert and drain for 90 minutes. Pre-
pare stufiing OF any kind OF leftover
meat mixed with half as much butterei
rice or crumbs, and seasoned highly. a
little chopped green pepper helps the
flavor. Pack this into the tomatoes.
cover the tops with buttered crumbs and
bake about % minutes in moderate
oven. Serve on toast with either
cream or an egg sauce. To prevent
the tomatoes should not be
skinned.
Tomatoes may be combined with eggs
in various ways, eggs baked in tomatoes
being one of the simplest, The toma.
toes are followed as for stuffing. They
are then set to bake about ~ minutes
in moderate oven. This dish is suit
able for either breakfast or supper. An
other good combination consists of eggs
with tomatoes. Stew enough
to make a cupful and three
quarters, and add teaspoonful of sug
ar. half teaspoonful of salt and lit
tie pepper Mnee slice of onion, fry
it for five minutes in two tablespoonfuls
Of butter, and add to the tomatoes
Beat six eggs, slightly, mix with the to-
mato. and cook until creamy, constant
" stirring and seraping from the bot
tom of the pan. Serve on toast or boilel
rice.
To make tomato toast with poached
Eggs. prepare two cupfuls of stewed and
sifted tomatoes, add tablespoonful
zach of mixed onion and green pepper,
fried until soft in two tablespoonfuls
Of butter Thicker with two table
.poonfuls of -four dissolved i'm a little
,old water, then add half a cupful of
minced ham, chicken OF any other meat.
Poach six eggs. pour the tomato mix
lure over the toast and set an egg on
ZACH piece. Sprinkle with grated cheese
4 desired.
Corn and tomatoes are frequently used
together. To prepare Mexican toma-