The Waterbury Democrat., 1935-02-02
Sister Mary:S Kitchen
By MARY E. DAGUE NEA Service StaR Writer

to the daring pioneer who risked life and health to prove that the tomato is edible. So familiar and popular in our diets these days, 1t Is difficult to believe that for centuries tomatoes were cOnsid- cred practically poisonous, certain ly unfit for food.
 The beautiful red fruit saved the tomato from oblivion. Garden CTS appreciated 1t, even if cooks didn't, and propagated and devel- oped 1t under the romantic name of Hove apple"
 It is a far cry from that not-so- distant day to the advice of scien- tists that tomatoes shoul& be eat en for their vitamin c content at least four times a week!
 Because of it's amazing culinary versatility as seasoning agent and salad ingredient, serving 1t palatably four times 8 week isn't a difficult chore.
 Serving Suggestions
 Serve 1t as tomato juice at din- ner of breakfast, seasoned with lemon or spices as the family taste dictates. As an appetizer the juice may be well stiffened with gelatine and riced over crisp toast or crackers. Minced parsley will form a border of green.
 Jellied tomato salad always is good. Try serving 1t between slices of pineapple masked with mayonnaise. Bananas. celery, cab bage, raw turnip and caulifower are appetizing nodded in the jelly. xw,tA H~ onions or corn, alternating layers of the vegetable and toast cubes in a buttered baking. dish. and tuous concoction should be baked and served from a baking dish. Macaroni and spaghetti dishes gain savoriness If served with to- mato. My family calls this one mystery because they are never quite sure what I put in 1t, but they always like 1t.
 Mystery
 One-half pound spaghetti, 4 small onions, tablespoons salad oil, 4 cups canned tomatoes, | pound mushrooms, 1 clove garlic, | cup chopped left over meat, 1 teaspoon salt, IA teaspoon pepper, 4 tablespoons grated cheese. | Boil spaghetti in salted water until tender. Drain and let cold water run through 1t.
 Peel onions and cook five min- utes in oil. Add mushrooms which have been peeled and sliced, cover and cook until tender, about fif- teen minutes. Add crushed garlic clove, tomatoes rubbed through a sieve and salt and pepper. Sim mer ten minutes and add spa ghetti and chopped meat. Cook ten minutes longer and sprinkle with grated cheese. Mix thorough ly. Serve in a hot dish.
 A salad of mixed greens or cab- bage or the old apple-celery-nuts standby should accompany 1t. l Gingerbread with apple sauce and whipped cream makes per- feet dessert. Bake the ginger bread in a tube cake pan. Turn out on round serving plate. Fill the center with apple sauce and pile slightly sweetened whipped cream around the base of the gin- gerbread,
 Vary Seasonings. For dinner salad, French dressing usually is more desirable than mayonnaise. It is less rich and more piquant. And if you |lchange the seasonings in French dressing, 1t never becomes monot- onous.
 Fresh vegetable salad can be served with any cut of meat and all fowl or fish.
 l Careful arrangements enhances all salads. Arrange the bed of TO- maine, in the center put the cresi and put quarters of peeled toma. toes at regular intervals around the edges of the bowl, Then alter nate sprays of chicory and escarOle with split celery hearts. Spripkls nut meats over the whole and droT huge ripe olives through the greens. Serve with New England dressing.
 Only One Dressing.
 The second mention is tht Mode of Dressing Salad" and Ii vaguely helpful, advising: "Taks the yolks of one or two eggs boil. ed hard, mash them fine, mix Witf them pepper. salt, rlustard. oil and vinegar Co your taste. Then cut | up the salad, and mix 1t with thii preparation. This Is usually dons Tcrtunately the salaa pioneer,