Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-22


L plentiful-from now on until late
frost. This succulent vegetable con-
tains large quantities Of water. This
water in its purcst form is nat
ural distilled water. The various
mineral salts Of the tomatoes act
upon the liver and kidneys, helping
the body to eliminate and purify the
blood stream.
Many delicious dishes may be pre-
pared with the tomato that will help
provide variety to the diet and re-
place meat in the menu.
Baked Tomato and Eggs
Grease a baking dish and place
in the dish three cups of well-crushed
raw tomatoes. Sprinkle with
One cup Of bread crumbs,
One teaspoon Of salt,
One-hdif teaspoon Of pepper,
One teaspoon Of grated onion.
Now make little wells and break
in one egg for each person. Season
and cover with one cup of very thick
cream sauce and sprinkle with fine
crumbs. Bake in a moderate oven
for twenty-five minutes. Serve from
the dish in menu prepared as fol-
lows:
Baked Tomato and Egg
Fried Noodles Creamed Corn
Lettuce
Apple Pie Coffee
Tomato Scalloped With Cabbage
Chop fine one small head of cab
bage and then cook in boiling water
until tender. Drain well Now
grease a baking dish and then place
. layer of cabbage in the dish, then
q layer of fresh crushed tomatoes
and sprinkle each layer with
Little finely chopped onion,
One-haF cup Of fine bread c,wmbs,
Three tablespoons Of cheese.
Pour one cup of thick cream sauce
over the top layer and sprinkle with
fine crumbs. Dot with bits of butter
and bake in a moderate oven for
thirty-fve minutes. Serve in the
following menu
Tomatoes Scalloped With Cabbage
Baked Potatoes Lima Beans
Cucumber Salad
Blackberry Fruit Roll Coffee
Z Tomato Toast
Lift slices of fried tomato in pieces
Of toast and cover with cream gravy
and garnish with two strips of nicely
Drowned bacon. Serve for break
fast.
Scotch Woodcock
Place one cup of well-crushed to-
matoes in saucepan and add one.
tablespoon Of cornstarch. Dissolve
the starch and bring to boil. Cook
for three minutes and then add
TVo tOel-beoten eggs,
One teaspoon Of salt,
One teaspoon Of pdprikn,
One-half cup Of grated cheese,
One tablespoon Of grated onion.
Beat hard to mix and then lift as
soon as the cheese is melted on
toasted bread. Serve for luncheon
or supper.
Tomato Fritters
Cook sufficient number of tomatoes
so that when rubbed through a fine
sieve it will measure two cups. Add
One onion, grated;
One teaspoon of salt.
One-holf teaspoon of pepper,
One-hulf cup Of co1nsturch.
Stir the starch to dissolve it and
then bring to boil. Cook for three
minutes and then rinse a pan with
cold water, drain we'll and then turn
In the mixture and set aside to cool
and mold. Then cut into blocks and
dip in beaten egg and then in fine
bread crumbs. Fry until golden
brown in hot fat. Serve with cream
sauce in the following menu:
Tomato Fritters Cream Sauce
Baked Tomatoes Succotash
Baked Custards Coffee
Tomato Loaf
Place in a bowl
One cup of cold mashed potatoes,
Ons-hult cup Of flour,
One cup of bread crumbs,
One-hnif teaspoon Of thyme.
One and one-half teaspoons Of salt,
One teaspoon of paprika.
Rub between the hands to mix and
then add
One-hulf cup Of finely chopped ba-
CON,
TsOo cups Of crushed tomatoes,
Ttoo ,0ell-beaten eggs,
One tablespoon of grated onion.
Mix thoroughly and then fill into
a well-greased and Toured pan. Bake
in moderate oven for forty min
utes. Serve with tomato sauce in
the following menu:
Tomato Loaf Tomato Sauce
Boiled Macaroni Corn