The globe-independent. (Hagerstown, Md.) 1943-19??, 1943-09-02
The Honernaker's
Corner
By MARY DOUGLAS


a large crop of tomatoes has sur
vived, and there are so many ways
we can serve this delicious eye ap-
pealing vegetable.
Chilled tomatoes served plain or
with a dressing of salt, pepper,
sugar and vinegar are a familiar
dish.
Whole, cored, and stuffed with
any filling you choose, and served
either hot or chilled, they are new
treat each time they are served. A
favorite way to serve them is, of
course, stuffed with chicken salad,
but there are other filings such as
cottage cheese mixed with chopped
chives or onions, or a combination
of chopped vegetables, such as cab
bage, carrots, onions and peppers,
and mixed with your favorite dress
ing
Here are a couple of recipes for
baking and steWing tomatoes:
Baked Tomatoes
6 tomatoes
IA cup chopped green pepper
"a cup cooked corn
l teaspoon salt
IA teaspoon pepper
6 tablespoons dry bread crumbs
2 tablespoons butter or margarine
Cut tops from tomatoes and re-
move pulp, leaving a shell "a inch
thick. Cover green pepper with
boiling water and let stand 5 min
utes. Drain. Mix tomato pulp,
green pepper, corn and seasonings
and fill tomato shells. Cover each
with crumbs. Dot with butter or
margarine and bake in a moderate
oven (375 F. 25 minutes. Serves 6.
Variation: Add thin slices of
frankfurters or crisp ham or bacon
to corn and use in filling.
Leftover rice also makes a good
stuffing. When using the rice stuff
ing, top the tomatoes off with little
grated cheese before browning. Any
leftover chopped meat mixed with
bread crumbs also makes good
stufing.
Stewed Tomatoes and Celery
l pound tomatoes
l cup cut celery
l cup cut okra
"a teaspoon salt
IA teaspoon pepper
2 tablespoons butter or margarine
Peel tomatoes and cook, with re-
naming ingredients, Is minutes or
until other vegetables are tender.
Serves 4 to 6.
Then these are the days of the
tantalizing fragrance of lush toma-
toes simmering with spice, in chill
sauce or catsup, and there are as
many different recipes for making
these sauces as there are kinds of
tomatoes to make them with. Since
we will have to cook up some of the
less tender and less choice cuts of
meats as long as the war lasts, these
zestful sauces can give life to many
a meal.
Here is recipe which seems even
better than the one we published
few weeks ago:
Chill Sauce
Wash, peel and quartz 3 dozen
large ripe tomatoes. F move the
seeds from l dozen green peppers
and 3 small hot red peppers Skin
l dozen large white onions. Add the
tomatoes, 2 pounds brown sugar, l
quart vinegar, u cup salt and l
tablespoon black pepper. Into a
small bag put l tablespoon allspice
and / teaspoon ground cloves. Put
this into the vegetable mixture.
Cook the ingredients slowly until
thick-about 8 hours. Stir them
frequently to prevent burning. Add
more salt, if needed. Remove spice
bag. Bottle the sauce in sterilized
jars. Makes about quarts.
Here are some Health Hints as
suggested by the American Red
Cross, through the Office of War
Information:
A burn caused by over-exposure
to intense heat of the sun should be
avoided as is every other type of
burn. When it occurs, treatment as
given for any burn of comparable
severity and extent should be given.
The usual treatment would be to
apply wet soda dressings. To each
quart of slightly warm water, add
two or three tablespoons of ordinary