The Washington herald., 1913-07-25

The tomato holds the same relation TO
vegetables as the apple holds TO fruits.
The piquancy of its acid favor makes
it an appetizing tonic to the system; its
juices are refreshing. and the brilliancy
of its coloring, either red or yellow,
make the tomato the favorite OF our
summer vegetables, and one the palate
never wearies Of. Being q vegetable
that is easy to preserve and retain its
color and peculiar favor, We may en-
joy it all the year round. Indeed, the
winters food would be far less palatable
were it not for the redeeming freshness
of this fruit. From a feared and de-
spised fruit of comparatively few years
back It has become indispensable wherever
the art of eating is properly estimated.
And almost endless are the ways OF
presenting this treasure. To the Ameri-
can-born taste II may be offered in al
most any way and be acceptable whether
the idea eminates from sunny Italy.
where the vegetable is known as POM
odoro, or is an expression OF esteem
from the Provencal for his pomme
d'amour. No wonder that the Puritan
and Quaker looked askance at this brill
liantly red and lnridly attractive apple
of love. and believed that danger. II
not death, lurked in this voluptuous red
fruit. Nothing is more grateful to the
traveller who must provide her own
lunches than two or three medium-sized,
perfectly ripe tomatoes, each wrapped
separately in waxed paper and &C.
companed by a tiny box of mixed salt
and pepper. and sugar II you are ac-
customed to the mixture. The stem end
should be cut free with a sharp-pointed
knife, but left in place. and the waxed
paper wrapper twisted tightly to prevent
any Juice escaping. This enables you
to remove the stem end and season
the pulp, eating the tomato as you
would an apple or hard-boiled egg.
which. by the way. goes well with the
tomatoes au naturel.
PeclinE Tomatoes.
There is one fragrant act that even the
most enthusiastic lover of the tomato Is
guilty of, and that is scalding the to-
mato in order to remove the skin. This
is not necessary, and when the tomato is
to be served uncooked, as in salad,
it robs it of its ineffable fresh flavor;
and, if it be mellow ripe, will tend to
make it mushy and easily broken. BY
using your pointed pairing knife, draw
ing it down from blossom end to stem.
and pressing hard enough to give the
tomato a darker or bruised tint, you can
slip the point of your knife under the
SKIN dI DIOSsOlH pctl ~ oii, n
thin tissue, leaving the tomato whole and
solid and not parboiled and robbed of
some of its juice and freshness.
Red and Yellow Tomatoes.
Close observance has fairly born out
theory that red fruits as well as red
meats, and likewise red tomatoes, are
not good for those who have rheumatic
tendency. or are frequently troubled with
acidity of the stomach. On the other
hand, the large, yellow tomato possesses
the same characteristic tomato flavor. but
more delicate. and Is less acid and does
not have the same effect-or a delec
FERROUS effect at all. So at the lone table
and in the home garden the large yellow
tomato vies with its cardinal cousin, and
truly the two combined in salad with
the tender green of fresh crisp lettuce
make glad the heart as well as the eye.
A cool harmony Of color.
Use Tomatoes Generously.
There are many simple and expedi-
tious ways of preparing them for break
fast, so let the more elaborate dishes be
served for luncheon, a meal in the heat
of a midsummer day that tries the
cooks skill because the appetite Is very
critical
Tomatoes an Gratin.
Pour a little olive oil or spread butter
over bottom of a baking dish, then a
sprinkling Of salt and pepper, fragrant
herbs finely minced onion and parsley
mixed with fine bread crumbs; then put
in a layer of tomatoes cut in halves
after peeling; pepper and salt; more
herbs and bread crumbs, tomatoes, and
little Oil or butter, having the crumbs
and butter on top. Bake an hour in
moderately hot oven.
Tomato Farce.
There. are several ways Of preparing
them. One is to cut the tomatoes in
halves and place them in the sauce pan.
cut side down and in half an inch Of
deep fat. Shake them about until they
are a little tender, then lift them. with
out breaking, and pack them in a baking
dish, side by side. Pour a little oil or
melted butter around them. sprinkle with
chopped garlic, or onion, minced parsley,
salt, pepper. and dash Of cayenne or
papricka. Place in a hot oven and bake
for tyenty minutes. and serve from same
dish.
Stuffed Tomatoes q In Creole.
Save quarter of a pound of the white
meat of chicken. to be roasted or stewed,
and chop fine cut tomatoes into halves,
crosswiss> and unpeefed, and scoop out
the seed pulp without br aking the to-
mato walls. Chop the in ide meat fine
Put q tablespoonful Of bu Ter in a sauce
pan. and when Il melts add a chopped
onion. q sweet green or ID pepper, and
let them cook until soft an yellow. Then