Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-05

baking and au gratins, fixing them
fried and in various ways for salads.
A particularly nice way to serve
tomatoes, now that the hot, sultry
mornings rob US of desire to eat, is
to cut thin slice from the top and
scoop out the center, then season well
and break in fresh egg. Place in a
custard cup or baking dish and bake
in moderate oven until the egg is
firm. Serve with highly seasoned
cream sauce.
Tomato Egg Custard
Prepare four tomatoes as de-
scribed in the above recipe. Now
break into a small bowl two eggs,
adding
TUo tablespoons Of milk,
One teaspoon Of grated onion,
One teaspoon of finely minced
parsley,
One teaspoon Of salt,
One-half teaspoon Of paprikd.
Beat to mix and then pour into the
prepared tomatoes. Sprinkle each
tomato with fine bread crumbs and
bake in a moderate oven for thirty
minutes.
Tomatoes and Eggs, Pardue
Place in saucepan
One and one-half cups Of Stetctng
Tomatoes,
One grated onion,
One tablespoon Of finely minced
parsley,
One teaspoon Of salt,
One-half teaspoon of pdpriku,
Three level tablespoons of corn
starch.
Dissolve the starch, salt and
paprika in the cold tomatoes and
bring to a boil. Cook for ten min
utes and then fill into custard cups.
Now break into each cup one egg
and sprinkle with fine crumbs. Place
! tiny bit of butter in the center of
the cup. Bake in moderate oven
for eighteen minutes.
Tomato Omelet
- Dip two tomatoes in boiling water
to loosen the skin. Peel and then
cut in slices. Place two tablespoons
of shortening in a pan and fry the
sliced tomatoes, turning frequently.
Prepare a omelet and cook, using
another pan. When the omelet is
dry and ready to fold over pour the
prepared tomatoes over it. Season,
fold and then roll and serve.
Tomato Toast
Cook a sufficient amount of toma-
toes to measure one and one-half
cups. Now add
One medium-eized onion, cut in
thin slices,
One green pepper, chopped very
fine.
Cook slowly until the onion is soft
and then rub through fine sieve and
add two tablespoons of cornstarch,
dissolved in three tablespoons of
water. Bring to boil and then sea-
son. Now pour over thick slices of
bread toasted brown and sprinkle
with grated cheese.
Tomato Fritters
Cook sufficient amount of toma-
toes to measure two cups, adding
One onion, grated,
TsDo teaspoons Of salt,
One teaspoon of pepper,
Pinch of cloves,
One-half cup Of cornstarch, dis
solped in
One-holf cup of cold Voter.
~ Cook until thick and then pour
INTO shallow pan and set in cool
place to mold for four hours. Cut
ato oblongs and then dip in beaten
gg and roll in fine crumbs. Fry
until golden brown in hot fat.
Roast Tomatoes
When preparing the roast for din
ner wipe four tomatoes and then
place them in the pan and roast with
the meat, basting frequently.
Tomatoes and String Beans
There are many vegetables that
may be combined with tomatoes for
the sake of variety. Place two cups
of cooked string beans in a saucepan
and add. ...
One and one-half cups of steWed
4 fc,ndfoes,
Oue onion, grated,
One Teaspoon of sugar,
Ore and one-half teaspoons of salt,
One tablespoon of cornstarch.
Dissolve the seasoning and starch
= n the cold tomatoes before adding to
! the beans. Lima beans, cauliAoweI
and corn may be used to replace the
string beans.
Baked Eggplant and Tomatoes
\ Pare the eggplant and then cut
into slices. Sprinkle lightly with
salt and then cover and set aside fol-
hours. Wash and then drair
|<~n and cut into dice. Place in q
T. 11jpg dish and add