The Waterbury Democrat., 1933-05-19
At This Time of the Year Considerably Low CT Than Usual

6chCI dlly at d pIiCc WlllCH IS COIl- siderably lower than that. usually asked at this season. Reports in- dicate that the southern crops have been plentiful and it is safe to as- sume that a plentifuy supply of this fresh nutritious vegetable will be available from now on through the summer.
 For the luncheon or dinner salad the tomato of course is the ideal ingredient. Luscious fresh ones, pealed after diping in boiling wa ter, and then chilled in your ice chest will not only be decorative but particularly appealing to the appetite any day when the ther- mometer is registering a new high. As the main dish for luncheon, whole tomatoes may be hollowed out inside and filed with chicken or shrimp mixture. They should be chilled and served on a bed of crisp lettuce, with the long snow . flake crackers. For Sunday night supper slice the tomatoes and place the slices in rows over half the platter that has been spread with lettuce leaves. On the other half place chilled fresh asparag gus which has been cooked until ten der and over the whole pour French dressing. With this dish you'll find your guests and family will like crackers spread with cheese and toasted.
 The regular cheese crackers may be served with simple salad of tomatoes sliced on lettuce which follows the entree at dinner time. With salad of tomatoes, lettuce, water cress and endive, mixed in the French style and served from the mixing bowl, cheese should be served separately and with it the larger soda crackers, toasted first if you like.
 Baked stuffed tomatoes go we'll with any number of meat dishes and ahre increasingly popular. The following recipe is an easy one to follow and can be made up in a jiffy. Here it is:
 Baked Stuffed Tomatoes 6 medium sized tomatoes
 1h cups soda crackers
 1 teaspoon salt
 A teaspoon pepper
 tablespoons chopped celery l teaspoon minced onion
 tablespoons bacon fat or butter Cut slice from the stem end of the motato and scoop out centers without breaking the walls. Mix chopped centers of tomatoes with finely crumbled soda crackers, salt, pepper, celery and onion. Stuff prepared tomatoes with cracker mixture and dot with bacon fat or butter. Place in greased baking dish and bake in hot oven (475 degrees F.) until tender. Serve hot in baking dish. Six portions.
 On a warm sultry evening the following will be refreshing and palatable:
 Frozen Tomatoes
 6 small tomatoes
 ; tablespoons butter
 2 teaspoons anchovy paste
 stuffed olives
 Scald and skin tomatoes. Re- move a small piece from the blos- som end and fill with butter which has been creamed with anchovy paste. Place in refrigerator for 2 Sweetbreads With
 New Vegetables SWeetbreads are real delicacies and are sure to please even the most fastidious person when pre- pared with new spring vegetables as described by Iinez S. Wilson, home economist.
 Praised Sweetbreads with
 Vegetables
 F pairs sweetbreadS
 l cup green peas
 l small-sized onion
 l cup small button
 mushrooms
 cup diced carrots
 cup string beans
 Kitchen bouquet of
 herbs .
 l cup meat stock
 Salt and pepper
 Plunge the sweetbreads into cold water and soak for one hour, then parboil them twenty minutes in water to which 1 teapsoon salt and l tablespoon vinegar have been added for each quart. After drain- ing. plunge again into cold water. Cook the vegetables separately until almost done. Make a bed in the bottom of a sauce pan with the onion. peas, diced carrots and string beans cut into short lengths, mushrooms. and kitchen bouquet of herbs and lay the sweetbreads on top. Add meat stock, cover, and praise slowly for thirty minutes. To serve place the sweetbreads in the center of the platter and around them arrange the vegetables. Gar nish with crisp watercress.
  Texarkana, Ark (UP)-Although a tornado demolished the farm home of George Davis. 15 miles north of here, the twister did not injure a table in the kitchen upon which Davis had placed a dozen eggs When he explored the wreckage he found the eggs un- broken.