The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-08-27
EXPERT ADVISES
HOW TO FIX
TOMATOES
Food Exptrt Describes Sixteen
Methods Of Using t1" Pop
LIdr Vegetable.

1t is not more than two generations
since the tomato was considered a
poisonous plant, valuable only for the
ornamental quality Of It's brilliant red
but deadly fruit
In contrast with this the tomato
today is not only one Of the most
widely used vegetables In the house
hold. but it stands first in the canning
industry of the United States furnish
ing product wcFth $2O.0OO.OO0 an
nually in Canneries, which put up
more than 100000 cases a year.
But it is to the average household
that the once-neglected tomato has
its greatest value, in the opinion of
Mrs. Anna B. Scott, the Philadelphia
North Americans food economist and
cooking expert.
Mrs. Scott points out that tomatoes
can be prepared in at least fourteen
different ways for the table, that a
flve-eights basket of the vegetable will
furnish enough dishes In a family OF
four persons to make appetizing parts
of the menu twice a day for week.
Tomatoes are cheap now, and Mrs.
Scott advises housekeepers to buy them
by the basket at forty cents, the pre-
vailing price today, rather than invest
in quarter peCks at ten cents. She
says that there are so many ways the
housekeeper can find to make use Of
tomatoes that at this time OF the year
they should be bought by the basket
once or twice q week to supply the
table and fill the shelves for the win
ter.
Here are sixteen ways for imme-
diate use Of the tomato as suggested
by Mrs. Scott: Soup, baked stuffed
tomatoes, fried tomatoes, tomato fritz
ters, tomato salad, sliced tomatoes,
tomato salad stewed tomatoes, stuffed
tomato salad, stewed tomatoes, escal-
loped tomatoes, tomato toast, tomato
omelet, eggs baked in whole tomatoes
eggs baked in tomato sauce, rice la
creole, canned tomatoes, tomato but
ter.
Her suggestions to the housekeeper
on the best way to get the most use
from basket Of tomatoes are as fol-
lows:
First sort the tomatoes. Take out
the very ripe and soft ones. These
should be scalded and stcwed at once
for use in soup. tomato sauce, omelet
creole rice, macaroni or tomato toast
THE very firm ones, especially those
that are a little green at tho stem
end, should be put in a carrier stem
end down. Whore there are two lay
ers, paper should be put between the
layers. Set these tomatoes in a cold
place preferably the bottom Of the re-
frigerator and use them as needed for
sliced tomatoes, or II there are many
firm ones, for frying and baking. From
these can be taken three or four quart
Jars for canning for winter use and
three or four pint jars or glasses Of to-
mato butter.
"a fve-eights basket used in this
way with forethought on the part OF
the housekeeper will furnish enough
tomatoes for week with new dish
twice a day, and there will be in ad-
dition six Jars set aside for the winter
every housekeeper knows that to-
matoes are the most valuable Of vege-
tables, lending themselves to so many
varieties Of dishes. They are easily
and quickly prepared and can be used
in soups. or blended with other food
as a meat substitute. They make d
good hot vegetable and are excellently
adapted for salad or in gelatins. There
are many ways they can be used fol
breakfast dishes"
Mrs. Scott then prepared recipes
for canned tomatoes and for tomato
butter. These recipes are as follows
Canned Tomatoes
Select the small. sound fresh toma.
toes; dip into boiling water and re.
move the skins Put into jars. adjus
the rubbers. MI the jars to overflow,
ing with cold water, lay on the top
stand them in wash boiler on rack
nartlv qurround them with cold
cover the boiler. bring to boiling point
and boil twenty minutes Screw OF
| The top, If possible without lifting tht
lar: cover the boiler, bring again Il
boiling point and stand them aside tc
cool. II canned properly these vii
be sufficiently solid for salads.
Red Tomato Butter
Two quarts tomatoes, after prepar
ing.
Three cups graduated sugar.
One-third cup green ginger root, Of
one-half cup OF candied ginger.
One level teaspoon salt.
| Pare the tomatoes: cut IN half cross