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1829 



an hour, counting from the time it be- 

 gins to boil. Season five minutes be- 

 fore the cooking is finished. Allow for 

 each quart of tomato one generous tea- 

 spoonful each of salt and sugar and one 

 tablespoonful or more of butter. 



Escalloped Tomatoes 



One pint peeled and cut tomatoes, one 

 pint grated bread crumbs, one level tea- 

 spoonful salt, one tablespoonful butter, 

 a suggestion of pepper. 



Reserve three tablespoonfuls of the 

 bread crumbs and spread the remainder 

 on a pan. Brown in the oven, being care- 

 ful not to burn them. Mix the tomato, 

 browned crumbs, salt, pepper and half 

 the butter together and put in a shallow 

 baking dish. Spread the unbrowned 

 crumbs on top, and dot with the re- 

 mainder of the butter, cut into bits. Bake 

 in a moderately hot oven for half an 

 hour. The top of this dish should be 

 brown and crisp. 



Tomato Toast 



Boil one quart of peeled and cut to- 

 matoes for 10 minutes, then rub through 

 a strainer. Return to the stewpan and 

 add two level teaspoonfuls of salt, half 

 a teaspoonful of pepper and two table- 

 spoonfuls of butter. Place on the fire 

 and cook five minutes. Have the bot- 

 tom of a hot platter covered with well- 

 toasted slices of bread and pour the hot 

 tomato over it. Serve at once. A drop- 

 ped or poached egg may be put on each 

 slice of toast. 



Tomato Jam 



Wash the tomatoes well, selecting 

 sound, ripe, deep red tomatoes. Remove 

 the stem and slice them into a preserving 

 kettle. Heat and cook gently until they 

 can be pressed through a sieve to re- 

 move the skins and seeds. Return to the 

 kettle and add an equal weight of sugar; 

 and to each pound the grated yellow skin 

 and juice of two lemons. Boil until clear 

 and thick and then seal up when cool. 



Fish Steak, Tomato Dressing 



Dip two slices of fish steak in flour, 

 fry in covered skillet until done brown 

 on both sides. In another skillet put two 

 tablespoons of butter, add to it some pars- 



ley cut fine and four small onions and 

 let fry until onions are cooked a light 

 brown, then add the solid part from a 

 can of tomatoes, salt and pepper, half 

 teaspoonful of Worcestershire sauce and 

 let all come to a boil. Remove fish to 

 platter and pour sauce over it. 



Baked Tomatoes With Cream Sauce 



Select sound, ripe, medium-sized toma- 

 toes. Wipe, prick several times with a 

 fork, arrange in pan and bake in a mod- 

 erate oven. Remove skins, place on 

 rounds of sauted bread and pour over 

 them a rich white or cream sauce. 



Deviled Tomatoes 



Wipe, peel and cut four tomatoes in 

 slices. Sprinkle with salt and pepper, 

 dredge with flour and sauter in butter 

 Arrange on a hot platter and pour over 

 them the following sauce: 



Work four tablespoonfuls of butter un- 

 til creamy and add two teaspoonfuls of 

 powdered sugar, one teaspoonful of dry 

 mustard, one-half teaspoonful of salt and 

 a few grains of cayenne. When thorough- 

 ly blended, add one egg, slightly beaten, 

 the yolk of one hard-boiled eggy rubbed to 

 a paste and two tablespoonfuls of vinegar. 

 Cook over hot water, stirring constantly 

 until mixture thickens. 



TURNIPS 



Boiled Turnips 



Have the turnips peeled and sliced. 

 Drop the slices into a stewpan with boil- 

 ing water enough to cover generously. 

 Cook until tender, then drain well. They 

 are now ready to mash or chop. If they 

 are to be served mashed, put them back 

 in the stewpan; mash with a wooden vege- 

 table masher, as metal is apt to impart an 

 unpleasant taste. Season with salt, but- 

 ter, and a little pepper. Serve at once. 



Hashed Turnips 



Chop the drained turnips into rather 

 large pieces. Return to the stewpan, and 

 for a pint and a half of turnips add a 

 teaspoonful of salt, one-fourth of a tea- 

 spoonful of pepper, a tablespoonful of 

 butter, and four tablespoonfuls of water. 

 Cook over a very hot fire until the tur- 

 nips have absorbed all the seasonings. 



