Evening star., 1914-05-15
TOMATO DELICACIES.
TOMATOES STUFFED WITH rccs

I oMAlcES STl FEED WITH EGGS.
A dainty and nourshine luncheon dish
Select some firm round tomatoes of
! equal size: cut a slice from the top Of
/ each and remove the seeos carefully.
! Then place the tomatoes on a sieve to
| Dram for an hour. Coat the inside with
| a layer of warm butter and scatter over
! IL small quantity of chopped parsley.
Freak ncw laid egg into coffee cup
and turn ii carefully into one of the
tomatoes Fill them all in the same
"%\. replace the slice which was cut
from the top of each. put them on a
hutt"Hed tin and cook them in a not
oven Tor about ten minutes or until the
/ tomatoes are soft. they should be bast-
ed with butter once or twice. during the
tlrfie and Just before they are done.
so!i1' pfoNned crumbs should be
s,'t'ii1@ 90 OYER them Serve the tomatoes
on round croutons of suitable size
-, -, .9eil+ ,-.em with a delicately
haNofed Wh-tt sauce which has been
mixed with sufficient chopped parsley to
give II slightly green appearance
TOMATOES EN- CASSERoLE.-prop
SIN ripe tomatoes into boiling water for
a moment. Remove the skins. cut inJo
halves, squeeze out the seeds and di-
vide each half into five or six parts.
Have ready quart OF stale bread
crumbs cur into half-inch cubes and
put layer II the bottom of the
casserole or baking dish. then a layer
of tomatoes. d tablespoonful of chopped
onion. i dash Of salt and pepper and
several dots of butter the size Of a
hickory nut CONTINUE. these LAYERS until
he tomatoes and bread crumbs have
been used up. having a layer of bread
crumbs on top. Dot with bits of butter
and bake in quick oven for thirty
minutes.
GRIILt.D ToMAToE.S-Griled toma-
toes may he substituted for potatoes as
breakfast dish. Select large, firm
fruit. Wipe the tomatoes and split them
through the center Lay them skin down
on a broiler and cook over a clear fire
until tender Turn on the other side
and brown lightly. Fut a generous lump
of butter on each. season with salt and
| pepper and set in AN oven a few min
| utes before serving.
| TOMATOES WITH PEAS Select to-
i matoes of equal size and shape and
remove the skin. Cut a small piece from
| the top OF each. scoop out portion OF
the inside and lay Oh a hair sieve to
drain Brush the outside of the toma-
| toes with aspic jelly and leave them
until the latter is set. Season some
| thick cream with salt. pepper and a dust
! of sugar. Add few drops of tarragon
/! vinegar. Have ready some Young peas
which have been carefully cooked and
| allowed to get cold Dress them with
| the prepared cream and place them on
! ice for a little while. Fill the tomatoes
with the peas place each on q nastur-
tium leaf and surroHn! with blocks of
aspic jelly
! FRIED TOMATOES -Nheu offered al
i breakfast tomatoes take the place Of a
meat course. and here IS a most appe-
! tizIng recipe: Cut large. ripe tomatoes
/ into thick slices and sprinkle them
| lightly with salt and curry powder.
i Make a batter by beating egg until
! light and adding half pint of milk, a
! little salt d pinch of pepper and one and
| one-half cupfuls of sifted flour. Beat
! until smooth. Dip the tomato slices
| into the batter. drain and arrange on a
! bu,tered baking dish. Cook for ten min
! utes in a moderate oven. Cut as many
rounds of bread half an inch thick as
i there are tomato slices and fry them in
| deep hot fat. Drain on brown paper
and keep hot. Spread tn. toast With
! chopped chutnev and place sice of
! tomato en- each piece. Sprinkle with
] chopped parsley and serve hot.
! TOMATO MEAT PlE.-Cover the bot
/ tom Of a pudding dish with bread
crumbs Then make layer of cod
! meat chopped fine and a layer of toma-
| toes sliced and seasoned with salt, pep
/ per and butter Repeat until the dish
| is full. having bread crur bs for the
! ton. Dot bits OF butter over it and
/ bake in slow oven.
/ Copyright. 1919