The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1921-08-28

wv HAT Is SO appealing 10 inc
w jaded appetite as a tomato
W fresh from the vine, still
warm from the rays Of sun and a
bit of the leaf still clinging? While
a tomato hasa real food value. 1t
contains valuable mineral salts.
While canned tomatoes may be
obtained at any time. the house.
wife should plan to use the fresh
tomatoes in various ways during
their all too short season. Tomato
surprise is a dish de luxe at many
fashionable tea rooms and restau-
rants. With but little skill. how
ever, 1t may be copied by the aver
age housewife for the warm-day
supper.
Select tomatoes uniform in size
and shape IL possible. Plunge them
into boiling water sfor a moment
and then into cold water. This
will loosen the skins, which can
then easily be removed. Cut a
slice from the top of the tomato.
With a spoon carefully scoop out
part of the pulp. Fill in this space
with equal parts Of diced cucum-
Der and celery moistened with
mayonnaise.
The filling for the tomato may
be chicken salad or shrimp or
crab meat or lobster or tuna or
salmon salad. The cover-rhe slice
cut from the top-may be replaced.
Each filled tomato is then placed
on a bed of tender lettuce and
thoroughly chilled. Extra mayon-
naise may be passed with this
salad.
Baked stuffed tomatoes are pop
ular in the South. They are, like
every other worthwhile thing,
bit OF trouble to prepare. In this
case scoop out the center of the
tomato, but do not remove the
skin. For half a dozen medium
sized tomatoes allow one cup Of
dried bread crumbs, one tablespoon
each of finely chopped onion. green
pepper and boiled ham. Moisten
with melted butter and add salt
and pepper as desired. Heap this
lightly into each cavity. Place the
tomatoes on a creased pan and
bake until the skin is somewhat
wrinkled and the crumbs are a
delicate brown.
Tomatoes are sometimes stuffed
with cooked rice seasoned in differ
ent ways. A combination of rice,
bits OF leftover cold lamb, a sus-
picion of curry powder and any left
over gravy or hot water used to
moisten. Is a pleasing surprise when
the appetite wanes.
Scalloped fresh tomatoes are 30
good and offer TASTY one-piece
meal for the busy housewife. But
ter baking dish. Put a layer of
sliced raw potato in the bottom.
Sprinkle with chopped onion and bits
OF salt pork. Then put a layer Of
corn cut from the cob and then a
layer OF sliced tomato from which
the skin has been removed. Repeat
the layers until the dish is filled.
Cover with buttered crumbs or
grated cheese and bake in a moder-
ate to slow oven.
Fresh tomato soup has a taste all
its own. IL you abhor canned soups.
try this one from the fresh tomato.
Fresh cooked tomatoes, one quart;
hot water, one pint; onion, one slice;
celery salt, one teaspoonful, or salt,
one teaspoonful. and a sprig of cell
cry cooked In Ihe soup; cloves. four;
cornstarch, three tablespoonfuls;
butter. one-fourth cup: sugar, one
tablespoonful; pepper, a few grains.
Cook water, tomatoes, onion and
cloves together slowly for twenty
minutes: strain and add butter: stir
in the cornstarch, wet to a smooth
paste with water. Boil the SOUP
till clear and then season. This
serves four to six.