The Washington herald., 1913-10-15
The Table and the Kitchen
How some Good Cook. Use Green
BY Ida AMES WILLIS

How some Good Cooks Use Green
Tomatoes.
Now that tomatoes are ripening more
slowly, and are not as plentiful as they
were, we may turn our attention TO ways
and means OF using them while still
green. Some housewives have al
methods for serving them green as ripe.
From many sources our friends have
offered one or more of their favorite
ways of cooking the green tomato.
Fried Green Tomato.
Select those OF good sfze-full- grown.
but not beginning TO turn red. Peel and
cut them in half-inch slices, dip in -four
and lay them carefully in a hot agate
or porcelain-lined frying pan with plenty
OF butter and pepper and fry a rich
brown on both sides. Serve with fried
bacon and sausage a cream gravy may
be made to serve with themf IL desired.
Some sprinkle a little ground ginger
with the -four before dipping the to-
mzto.
Tomato Oysters.
Slice green tomatoes and take out the
seeds. Lay in Salted water for twenty
minutes. Then take out and drain. Dip
each piece in beaten egg, seasoned with
salt and pepper and roll in -four or fine
bread crumbs. Fry a nice brown in
good drippings or vegetable fat. Serve
with a dish OF creamed macaroni or
curried rice.
Baked Green Tomatoes.
Wash the tomatoes, wipe dry. but do
not peel them. Slice each one the round
way and remove the seeds To every half
dozen tomatoes add half Il pint of toast
ed bread crumbs, two medium-sized
onions, grated or minced fine; two table
spoonfuls butter, and salt and pepper to
taste. Mix the dressing well together. ad-
ding salt and pepper to taste. Place half
the slices of tomatoes in bottom of bak-
ing pan, cut side up, cover with all the
dressing, put the remaining slices on, cut
side down. Pour in half cup of water.
plenty Of butter, and a dash OF cayenne.
Cover and bake an hour. little chop
ped green pepper improves this dish for
some people. If you wish TO economize
on butter, lay very thin strips of bacon
in the bottom and on top Of the tomatoes.
Stewed Green Tomatoes.
Wash six large green tomatoes and slice
them into an agate or earthen stewing
dish. Slice in six Texas onions, either
green or red, and cut in shreds. Add to
the dish. Put in four tablespoonfuls of
them and stir until vegetables begin to
show brown. then add a pint of stock
or hot water. Cover and cook slowly for
an hour. Season to taste with salt and
little sugar If you like, and serve with
plain boiled rice or hominy. The casserole
dish may be used for this method of cook
ing green tomatoes.
Fried Green Tomatoes and Onions.
Slice green tomatoes and scald them in
salted water; drain and fry with an equal
quantity of sliced Spanish onion, in plenty
of butter or good dripping, sprinkIing in
a little sugar. salt, and pepper. Stir until
well done and add tablespoonful of
water if needed. A small green apple
sliced without pairing and cooked in with
the tomato and onion improves the dish
for many. E--tS7
Green Tomato Mincemeat.
Chop fine four quarts of green tomatoes;
drain off all the juice mad cover with cold
water: let come TO a boil atd 'scald for
half an hour; then drain Well. Repeat
the parboiling three times. Add two
pounds of brown sugar, one pound seeded
raisins, half pound chopped citron, one
large cup chopped suet. one tablespoonful
salt, half cup strong cider. Stir well to-
Gether and cook thick when cold add a
teaspoonful each of cinnamon, cloves, and
a tablespoonful of grated nutmeg Mix
well and keep in a stone jar or glass.
Green Tomato Pie, No. 1.
Take dozen ordinary-sized tomatoes;
wipe, peel, slice. and parbon until quite |
soft. Drain dish lined with good pie
crust: add four tablespoonfuls of vine
gar, butter the size of a walnut, one tea
spoonful flour, two-thirds of a cup of |
sugar, half teaspoonful salt and little
lemon or ginger. Cover with a top crust
and bake well If ripe tomatoes are used |
omit the parboiling.
Spiced Green Tomatoes.
Slice solid green tomatoes and let them /
stand over night. In the morning drain
we'll Make a syrup of four pounds of
brown sugar, four cups Of water for
twelve pounds of tomatoes. Add the
tomatoes and a tablespoonful each of