384 



THiU (JARDEN AND FIELD. 



January, 1914 



with. verv' thinlv-sliced onions in 

 2 tablespoons butter. Delicious with 

 steak. 



— Tomatoes with Salmon. — 



Cut a slice from the blossom 

 end of the tomatoes and scoop 

 out the pulp carefulH-. Fill with 

 nicelv-seasoned canned salmon, 

 moistened with a little melted but- 

 ter. Cover with the slice aeain, 

 and bake for half an hour. Serve 

 hot. 



— Tom.ato Jam. — 



Select sound, firm tomatoes. 

 Throw them into boiling water for 

 a minute or two and then re- 

 move their skins. Put them into 

 a preservinnr kettle, and let 'cook 

 slowlv until thev are quite soft, 

 then rub them throueh a sieve 

 wdth a wooden spoon. Next weiq^h 

 the puln, and to each ooimd allow 

 1 lb. of loaf sucrar and the ^rrated 

 rind and juice of two lemons. Put 

 all these in"Tedients back into the 

 preserWnp- kettle, and boil a^ncklv 

 until the iam looks rlear. Put in 

 drv jars, and when cold cover. j 



— Tomato Fi?rs. — 



— Tomato Puree for Soups and 

 Sauces. — 



Cut up sound tomatoes and boil 

 in an enamel or porcelain kettle till 

 thoroucvhlv soft. Strain and wash 

 throueh a coFandar, then throuffh 

 a fine sicNe. Return to the kettle 

 and add for tw^o gallons of toma- 

 toes the following- : — i tablespoon 

 salt, 12 peppercorns, % teaspoon 

 celerv seed, i small onion chopped, 

 2 bay leaves, 6 cloves, 6 allspice, 

 I bunch narslev. Cook slowlv un- 

 til tomatoes are thick, then turn 

 into ,iars and finish as in preceding 

 recipe. To use these tomatoes : — 

 For soup, add an equal quantity of ' 

 soup stock, butter and flour to 

 thicken, and -a few drops, if one 

 likes it, of kitchen bouquet. For 

 tomato bisque add a salt snoon of 

 soda to the tomato heated, then 

 an eaual quantitv of hot milk, 

 thickened with butter and flour 

 and serve immediatelv. For a 

 sauce for chons, cutlets, fish, etc., 

 meppb' heat tomatoes and thicken 

 with browned flour and butter. 

 A little left over p^raw or soup 

 mav also be added with advan- 

 tage. 



cover the tonsrue with brine. This 

 is made bv boiling two pounds of 

 salt, an ounce and a half of salt- 

 petre, half a pound of sugar, and 

 six quarts of water for half an 

 hour. It should be skimmed care- 

 fullv, and when cold it is ready. 

 A much smaller quantity in the 

 same proportion will be sufficient 

 to cover the meat. Turn the tongue 

 everv dav for a fortnight. Wash 

 it, put it in cold water, and boil 

 gentlv for about three hours. Skin 

 the ton true w-hile hot. If it is not re- 

 quired hot for a meal roll it round, 

 ticrhtlv, with the tip of the tongue 

 in the centre, and press it into a 

 round cake tin of suitable size, 

 with a plate and a heaw weight 

 on top. The tongue can l>a turned 

 out when cold. 



— Tastv Breakfast Dish. — 



Take a piece of butter abo'it the 

 size of an ege, some cold boiled 

 rice, salt, nenner, a b'ttle onion or 

 tomato. Cut un anv cold pieces 

 of meat, bepf. ham, tongrue, or cold 

 sausap^es into shreds, put into 

 stewpan, and let it become heated, 

 stirring well, and serve verv hot. 



♦ 



Tom*to Recipes. 



Tom^t'^es f'^rm ^in im'^ortant ele- 

 ment of modern coot-erv, takinir 

 'their place as ve'-^eta^le, sal-^d, 

 sour>s, purees, and sauces for 

 meats, macaroni, etc. 



— Tom-ato Fritters. — 



Cut the tomatoes in thick slices, 

 drv caref'illv nn a towel, and dip 

 in a batter made with i egg, % 

 CUP flour, te^'S'^oon bakinq- pow- 

 der, and a pinch of salt. Fry 

 brown in boiling- fat. Take up care- 

 full^' and serve at once. 



— Tomato Salad. — 



Peel solid rine tomatoes, cut in 

 thick slices, sprinkle with finelv- 

 minced onion, season with salt 

 and pepper, and pour over a dress- 

 ing made with 2 tablespoons Sep- 

 pelt's vinen-pr find 4 tablespoons 

 melted btitter. Serve on lettuce 

 leaves. 



— Broiled Tomatoes. — 



Cut firm, laro-e tomatoes in thick 

 slices, season with s ilt and PePPcr, 

 and broil ouicMv over a clear fire. 

 Serve on rounds of buttered toast 

 with little bits of butter on each 

 slice of tomato. 



— Fried Tomatoes. — • 

 Cut 6 tomatoes in large slices, 



dip in fine breadcrumbs, and fry 



Scald and skin sinall-.sized toma- 

 toes. To everv 80). add 3 lbs. 

 brown sug-ar. Cook slowlv with- 

 out adding- anv water until the 

 suo-ar Penetrates, and the fruit 

 looks clear. Take. out, spread on 

 dishes, and dr^- in the s"n. s^rink- 

 line on a little svrup while drving. 

 Pack in iars with layers of pow- 

 dered suerar between, and cover 

 tiirhtlv. These will keep anv 

 lentrth of time, and are an excel- 

 lent substitute for figs. 



— Stewed Tomatoes. — 



Select tomatoes carelullv, use 

 onlv g-ood, solid, fleshv ones, scald 

 bv dipT^insj for a m.inute or two 

 in boilinc water to loosen skin, 

 and divide the tomatoes if very 

 larg-e. Put them in a porcelain 

 lined kettle, and add enoueh onion 

 iuice or chopped onion to taste. 

 Use one small onion to two gal- 

 lons of tomatoes, and a half tea- 

 spoon of celerv seed, eig-ht or ten 

 pepp'ercorns and a tablespoon of 

 salt. Boil until the tomatoes are 

 as thick as are usually served on 

 the table, then pour them' into 

 clean iars, put on the ring's and 

 cover looselv. Set the jars in the 

 boiler, and fill to two thirds 

 heitrht of iars with water about 

 the temperature of the jars of to- 

 matoes, warm if they are warm, 

 cold if thev are not. Bring to a 

 boil and boil ten minutes. Re- 

 move at once from boiler and 

 tighten covers. 



— Tomatoes Whole for Salad. — 



Carefully select tomatoes of 

 g-lobular shape which will just slip 

 through the mouth of the jar. 

 Scald and skin them as directed 

 for stew'ed tomatoes, take out the 

 stem and core and slip the toma- 

 toes gently into jar. The day 

 before stew a sm'^U 'luautitv of 

 tomatoes until soft and then set 

 the kettle aside to cool and settle. 

 Then followdnpr morninc carefuUv 

 pour off all the clear liquid float- 

 ing on the top, strain it through 

 a jellv bae, and boil it for a few 

 minutes with onion, bav leaves, 

 celerv seed, pepper corns and 

 parslev, then cool it and use it to 

 fill the jars of who^e tomatoes. 

 The iars are covered with rubbers 

 adjusted and placed in the boiler 

 with cold water. Bring to a boil 

 and boil ten to twelve minutes 

 onlv. Remove immediatelv from 

 the boiler. When wanted to serve, 

 drain off the juice, thicken with 

 gelatine and use it to imbed the 

 tomatoes either single or to e'-h, r. 



♦ 



" Hallo ! Chumley, where did 

 you get that black eye ? " " Oh ! 

 Only a lover's 'qnarrel." "A lover's 

 quarrel ! You don't mean to say 

 vour'girl did that to you ? " "Oh, 

 no ! It was her old lover, I 

 mean." 



