TOMATOES 307 



should not be removed until after they are cooked, 

 when they must be cut up neatly and the seeds taken 

 out. They may be served with any delicately flavoured 

 white or brown sauce, and they may also be scalloped 

 according to the directions given for scalloped Celery. 



TOMATOES. 



The skin of Tomatoes should always be removed 

 as it is very indigestible. This may easily be done if 

 they are first placed in boiling water for a few seconds. 

 It is important when cooking Tomatoes to serve them 

 as soon as they are ready, otherwise the flavour will 

 be spoilt, therefore when baking Tomatoes cook them 

 in a buttered tin, baste them frequently with butter 

 seasoned with salt, pepper and a dust of sugar and 

 watch them so that they are taken from the oven the 

 moment they are ready ; this will prevent their break- 

 ing or having a shrivelled appearance. Baked Tomatoes 

 may be served with the butter in which they have been 

 cooked poured over them and a sprinkle of finely 

 chopped parsley, or they may be masked with brown 

 sauce. Fried Tomatoes need great care to prevent 

 them from becoming too soft. Firm Tomatoes of 

 an even size should be selected, and they should be cut 

 into moderately thick slices and quickly fried in boiling 

 butter, or if intended for a garnish, they may be coated 

 with egg and bread crumbs before being fried, in which 

 case they have a much better appearance. Grilled 

 Tomatoes usually served with fillets of beef are by no 



