Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-13
ds|s
of Fixing Tomato
ske Gives a Delicious Spanish
Dish and Other Methods
That Range From Fritters to
Salad
nv MRS, NJ. A. WILSON

BY MRS. NJ. A. WILSON
cs'Dri0ht ''SI.i y.iests X res reserved
~,>up tomato Is so generally used to.
day that It needs no description. 1t
:. =, ananish origin, and has for cen.
.,,,.s Mayed very important part in
~. M cookery Of that nation. From Spain
=. mnny italy this succulent fruit soon
s,,nd its way, and centuries before
.,.r;ca was discovered the italian love
srnle. the tomato, was a well-known
I ,.r,t and was used as a real part Of
n. Italian cookery.
air Henry Thompson, an English au.
.,o,,tv on foods, declares that this fruit
=. hslf fruit and half vegetable, and
-,te, the prince of all the salads: and
.hst The tomato lends itself to both the
.orv plain as we'll rs the fanciest Of
cooking.
Grilled Tomatoes
as,ect firm. ripe tomatoes. Wash
I'D wine dry, cut in half, dip very
@ i,.bt,v in -four and place in hot broiler,
I'D cook so that the tomato ia we'll
Srovned on top. Lift to thin slice Of
veil .buttered toast and garnish with
hin slice Of bacon, and serve with
hollandaise sauce.
Baked Tomato Spanish
Rub deep baking dish we'll with
either bacon drippings or salad oil.
Now place layer Of thin sliced toma-
toes in bottom Of the dish. having the
xhi0k
.nrinkle with finely chopped parsley.
opions % and tiny bit of garlic. Then
"orer with one quarter cup Of grated
rbcese. Cover the cheese with finely
cbopped cold boiled macaroni. and re-
neat until the dish is full, having the
ION LAYER of the tomatoes. Sprinkle
with grated cheese, bake in slow oven
for thirty minutes and serve from dish.
I'M salt and pepper. and tiny pinch of
thyme in seasoning each layer.
Tomato Surprise
Cut thin slice from the stem end of
me tomato. and with spoon remove the
center. Now dip carefully in boiling
water to loosen the skin and peel. Chill
by placing on ice at once.
10 prepare the centcrs open a small
ran Of nice sardines, and drain free
from oil. Mash fine and add
Tpo tablespoons of finely chopped
onion,
Three tablespoons of finely chopped
2orslep.
Onc.har cup of chopped capers,
Five tablespoons of ,nav0nndise,
One teaspoon Of salt,
One-hdlf teaspoon of pepper,
One. quarter teaspoon of mustard.
Mix well and fill into the tomato, re-
place the top slice, or lid, and serve in
crisp nest Of lettuce, with mayonnaise.
Tomato Fritters
Place In mixing bowl
Tuo cups of ste,ced tomatoes,
One small onion grated,
Three tablespoons of finely chopped
parsley,
Tno cups of -four.
Four level teaspoons of baking pop.
der.
One teaspoon Of salt.
Pinch of thyme.
Tno reH- beaten eggs,
Too tablespoons Of melted butter.
Beat well to blend and then fry in
ritter manner in smoking hot fat; lift
to soft paper napkin to drain a mo-
ment before serving and garnish with
either nicely Drowned strips of bacon
or grilled ham.
Tomato Pinky
Place in shallow baking dish
Three and one.halt cups Of ste,ced
tomatoes,
Three tablespoons of finely chopped
parsley,
Tco onions chopped fine.
One teaspoon of salt.
One.hdt teaspoon of pepper,
One.qudrter teaspoon of thyme,
One teaspoon OF sugar,
Three tablespoons of melted butter;
Stir well to blend; now place in
mixing bowl
1tco cups OF -four.
Dne teaspoon of salt.
Iro tablespoons Of parsley chopped
Three tablespoons of grated onion.
Mix we'll and then rub in five table
spoons of shortening and use two thirds
up OF milk to form a dough; drop by
tns spoonful on the tomato mixture
INTO the baking dish. sprinkle the top
over with grated cheese, and then with
Hne bread crumbs and bake In hot oven
Icr twenty-five minutes. Serve in place
orPotatoes with the dinner.
lou can add about three quarters
cup OF any leftover vegetable or finely
chopped meats to the tomatoes before
sasaing the dumplings. This is a splen.
a!a way to use up small bits of steak.
20! roast or chicken that may be left