The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1917-07-12
Don 'tMissthe
Tomatoes
They Make Good Salads and
Can Be Put Up for Winter
By LorettO c. lynch.

Bv Loretto c. Lynch.
"THILE tomatoes are not higA
w In food value. nsvsFthslsss
they lend themselves -
preparation into such . variety Of
dishes that housewives are apt -
look upon them a. one Of the pantry
staplsA when they are ripe and
cheap In Summer have them ire
quently on the table. Their bsauti-
full color eoaxss even the hard .
please" appetite to Indulge
A gentleman whose business re-
auires him to travel In hot weather
told me that his main meal on the
trains every day In summer con-
sisted Of tomato salad. bread ana
butter and iced tea Ana he has
climbed high IN his line Of work
because he IL feeling mt" when
heavier diners are wasting time
nursing the many Ills oceAsionsd ~
too many heavy foods
Select q arm head Of 1ettucA
cieaf, Il carefully, coax II in the
coolest water possible
DRY II with q piece OF eheeSecioth
and store II away in q covered tin
pail in the refrigerator until you
want II.
Dip luscious red tomatoes int
boiling water for q moment and
then into cold water for another
moment.
Remove the skins and place the
tomatoes in the refrigerator TIN
thoroughly chilled. You can make
a salad at q moments notice. slic-
ing the tomatoes and placing them
on leaves of lettuce and using may
onnaise or oil and vinegar a. .
dressing.
Or, II you want . company
salad" carefully scoop cut the
chilled tomato and al the cavity
with chopped celery moistened with
mayonnaise or chopped cucumber
MIXED with some Of the scooped cut
part Of the tomato might be used
Do not buy canned tomato soup
in Summer. We win need all the
canned foods We car use next Win-
ter.
Mako your own tomato soup. The
tea room that served the tomato
soup for which / am going to give
yoI the recipe got twenty-five eents
n boullion cup for It
II you measure Accurately ana
follow the directions, you wiz
know why people were willing -
pay 90 much for Il
Get two pounds Of fresh toma-
toes, or. II you must use one STAN
dard size can. Cut the tomatoes into
quarters. add q pint Of hot water,
one alice OF a large onion and four
cloves. Cook until the tomatoes
are soft. Strain. Then add one
level teaspoon Of celery salt one
level tablespoon of sugar, and STIR
In three level tablespoons OF cora
starch wet to q smooth paste VITA
cold water.
Boil tiIl clear. Add four table
spoons Of butter and q few grains
Of pepper and serve piping hot
with dainty bread and butter
sandwiches This will do for four
persona
Many restaurants have diseon-
tinued putting. bottles Of catsup %
their tables for patrons to use -
will.
But the housewife who puts ~
some of this spicy ketehup VIII not
have to deny her family the pleas
ure Of catsup when IL will be prop
erly classed a. = luxury next Win
ter.
steriliEs By boiling twenty min
utes several jars and covers Have
on hand Jar rings Of new rubber
Boil q dozen large tomatoes until
soft Strain them Add . piece %
garlic as big As . grain Of rice.
three level tablespoons Of salt and
one-fourth level tablespoon Of
cayenne pepper to every four quarts
Of Juice -
Put in Q little bag Of mixed
spices and two whole onions Let
It boil, stirring occasionally. until
thick. Then add one pint OF vine
gar and three level tablespoons OF
sugar. Boil until no water Bepa-
rates when you test . little Of the
mixture on . plate.
Remove the onions and spice bag
Adjust rubbers on hot jars, Place .
silver fork or spoon In the Jar and
all Jar to overlooking with boiling
hot catsup. Adjust covers. tighten
and turn jars upside down to teSe
. little OF the mixture on q plate.
Remove the onions and spice has.
Adjust covers. tigSten and turn jars
upside down to test for lsakA La
bel