114 STATE POMOLOGICAL SOCIETY. 



Tonight we cannot make any use of dried vegetables like peas, 

 beans or lentils. Some experiments with them recently have shown 

 me that if such vegetables are soaked for twenty- four hours or 

 longer they will cook as quickly as when fresh, while if they are 

 half soaked they require a long time for cooking. Tonight to illus- 

 trate the absorption of water by dried vegetable products, I shall 

 use a manufactured substance, macaroni. It this country it is not 

 as common a food as it should be, but it makes an agreeable 

 change, is economical and nourishing. We have here about one- 

 fourth of a pound or four cents worth. This has been cooked rap- 

 idly in boiling salted water until tender, then drained and covered 

 with cold water which makes it firmer and in better shape for using 

 afterward. I am using the macaroni to illustrate one use of toma- 

 toes, from which a sauce is to be made to serve with it. Many 

 times we want an extra dish on our table in a hurry when some 

 supply has failed us, "We can always have a package of macaroni 

 and a can of tomatoes in the house and a substantial dish can be 

 prepared quickly. 



There is little danger in using canned foods if they are removed 

 from the can as soon as it is opened. If only a half can of toma- 

 toes is used and the remainder be put away in the can, the acid of 

 the tomato acts upon the tin as is impossible when the can is tight. 

 All canned foods are much better if well aired before serving. If 

 fruit is turned into a shallow dish and left to stand for an hour or 

 more before a meal it has a much fresher taste. 



The tomatoes are rubbed through a strainer and are then suitable 

 for a sauce or a soup. I melt one tablespoonful of butter, then 

 stir in one tablespoonful of flour, one-half teaspoonful of salt and 

 a little pepper. Cook till frothy and then add one cupful of 

 strained tomato and cook until we have a smooth, thick sauce. 

 If we wish to flavor this sauce with onion we can do it in several 

 ways, we may cut it fine and cook in the butter, or cook it with the 

 tomato before straining, or as I shall use it now by cutting a slice 

 from the base of the onion and pressing the cut surface of the 

 onion firmly against a grater over the sauce-pan containing the 

 sauce, and several drops of onion juice will follow this pressure. 

 In the same way in which this sauce is made we might make a soup 

 by adding an equal quantity of meat broth or soup stock, and more 

 seasoning. But now the tomato is added to the sauce and heated 

 thoroughly. This is excellent to serve with cold meats. 



