1877.] 
AMERICAN AamCULTURIST. 
34:5 
to spread out and expose to the sun any that are 
Bot fully ripe — as is often the ease late in the season. 
Raw Tomntoes. 
All who eat raw tomatoes, (and few do not), 
should raise their own, as they can then have them 
perfectly matured upon the plant. When so ripened, 
the skin will peel off readily, and without any 
scalding, a process which should be avoided for 
those to be eaten raw. The usual way is to serve 
sliced, and let each season to the taste, as the man- 
ner of dressing varies so greatly. Some use salt, 
pepper, and vinegar ; others salt, vinegar, and oil ; 
sometimes a regular salad dressing is made ; to 
some they are only acceptable when eaten with 
sugar and vinegar, and we have seen persons treat 
them, lilce peaches, with sugar and cream. At the 
recommendation of a friend, who knows what is 
good, we have tried this way : Peel the tomato, cut 
it cross-wise in halves, placing the cut surface up ; 
if very solid, gash the central portions with the 
knife, and put on salt, oil, and "Harvey Sauce," 
(an English sauce somewhat like Worcester, but 
milder), and in eating, cut the halves down in solid 
"junks" instead of slices. Good bread and but- 
ter, and a perfect Trophy tomato thus treated, make 
a breakfast to be thankful for. 
Stc"\vcfl Toiiiatoi-s. 
One who travels much, finds that the name " stew- 
ed tomatoes," covers a great variety of compounds; 
the average country hotel serves under this name a 
horrid paste, thickened with flour and sweet with 
sugar, and we can not blame those who say they do 
not like tomatoes, if this is their standard. Tastes 
differ, but to our individual notion, sugar and to- 
matoes are incompatible. Tomatoes stewed until 
they are just fairly done, and seasoned with salt, 
pepper, and butter, (a plenty of that), form a dish 
quite unlike in flavor to the same treated to a long 
cooking, in which the pieces are stewed to a pulp, 
and the juice evaporated sufficiently to make a 
thick sauce, and seasoned as before. These two 
methods make a pleasing variety on the writer's 
table. Many thicken stewed tomatoes with cracker- 
meal or bread-crumbs, either being preferable to 
flour, which forma a repulsive paste. Besides the 
above two variations in stewed tomatoes, the only 
other we make is to season them with onions. 
Onion, used judiciously, so blends with and quali- 
fies the flavor of the tomato, that those who approve 
of onions at all, will find this to be just one of the 
places where they are acceptable. The onion should 
be chopped fine, a tablespoonf al or so being enough 
for an ordinary dishful of tomatoes. Especially to 
accompany roast beef, tomatoes thus cooked are — 
as Lowell defined poetry to be — " a touch beyond." 
Scallo|ipefl Tomntoes. 
are commended to those who like their tomatoes 
thickened. The fruit being peeled and sliced, is 
laid in a pudding dish, with alternate layers of 
cracker or bread-crumbs, distributing salt, pepper, 
and bits of butter on each layer, and finish with 
crumbs. Bake half an hour, and serve in the same 
dish. If the tomatoes are very juicy, bake with the 
dish open ; otherwise cover, and when nearly done, 
remove the cover and brown the top. 
Bakvd Stuffed Tomatoes. 
Good-sized fruit of regular shape is required. 
Cut a slice from the blossom end, and scoop out 
the pulp ; take cracker or bread-crumbs, salt, pep- 
per, a little thyme, and butter, mix well together, 
and fill the cavities in the tomato, rounding it up 
well, set in a dish and bake for about three-quarters 
of an hour. Some replace the top piece or stem 
end, but we prefer to leave it off, and allow as much 
juice as possible to evaporate. Another imij. Cut 
a conical plug from the seed end of a tomato, cut- 
ting down halt through the fruit, or more, mix dry 
crumbs with seasoning and butter, as above ; form 
cones or plugs to replace those cut from the toma- 
toes, and bake as before. 
Broiled Tomatoes. 
Good-sized, solid tomatoes are cut in halves 
cross-wise, placed on a gridiron or broiler, and put 
over a brisk fire, cut surface down. In 8 or 10 min- 
utes, according to size, turn, put upon each half 
salt, pepper, and a lump of butter, and cook with 
the skin-side down, rather more slowly than before, 
about as long, or until done. An excellent break- 
fast dish The above recipes are all proved and ap- 
proved ; the following, untried by the writer, are 
from excellent sources. 
Tomato Omelette. 
For an omelette of six eggs, use four medium- 
sized tomatoes, or fewer if large ; peel, cut out all 
hard and partly ripe parts, and chop fine. Eub two 
tablespoonfuls of flour into a tablespoonful of but- 
ter, mix with the tomatoes, and add salt, with pep- 
per, if desired, stir the beaten eggs into those, and 
cook as for other omelettes. Unless the tomatoes 
are thoroughly ripe, cook them slightly first. 
Tomato llasli. 
Butter a dish, put in a layer of peeled and sliced 
tomatoes, a layer of cold meat in thin slices, and a 
layer of bread and butter, and so on until the dish 
is full ; add seasoning to the layers. Pour beaten 
eggs overthe top, and bake brown. — HomeCook Book. 
Tomato Toast. 
Stew tomatoes until done, seasoning with butter 
and salt, add milk to make sufflcieutly thin, or 
cream, when the butter may be omitted, and use 
this upon slices of well toasted bread, instead of 
the usual sauce raade for dip or cream toast. Said 
to be a fine breakfast dish. 
Coi-ii and Tomatoes. * 
Equal quantities of peeled and sliced tomatoes, 
and green corn cut from the cob ; stew together 
for half an hour. Season with pepper, salt, and a 
very little sugar. Stew 15 minutes longer, and stir 
in a great lump of butter. Five minutes later pour 
out and serve. — Common Sense in the MoiisehoM. 
We have omitted the various 
uses in soups, sauces, catsup, 
etc., for want of space. 
Canned, or Preserved Toma- 
toes. 
If any housekeeper has been 
successful in putting up tomatoes 
in glass jars or bottles, will she 
please give her process ? 
Burns and Scalds. 
The Household Department 
has very little to say about raed 
ieal matters. We notice that 
some journals have what they 
call a "Hygienic" column or 
department, in which are pre 
sented numerous recipes for the 
cure of all sorts of diseases 
which form an accumulation of 
most absurd and unmitigated 
rubbish. It is in human nature 
to use remedies for, instead of 
trying to avoid disease, and con 
vinccd that promiscuous dosing 
does much more harm than good 
we have declined to publish the 
many "sure cures" and "best 
things in the world," that have 
been sent us. Still, however w 
may object to much dosing, eve 
mother should know what to do 
for slight attacks of Ulness, au 1 
have at hand a few simple reme- 
dies to use in sudden emergen- 
cies ; and what is of still more 
consequence, she should know 
how far she can trust to her own 
knowledge in a case of illness, 
and when it is necessary to call 
in greater skill than hci own. 
Among the accidents which call tor prompt treat- 
ment, none arc more frequent iu the family than 
bums and scalds, and each mother has her favorite 
application, which, so far as it tends to cxeUule the 
air from the wounded surface without irritating it. 
is useful. Doct. G. F. Waters, of Salem, Mass., has 
recently discovered a most effective remedy for 
burns and scalds, which is so simple, and always at 
hand, that we give it for the benefit of our readers. 
It is merely to sprinkle the injured surface with the 
Bicarbonate of Soda — the common baking soda — 
and cover it with a wet cloth. When the bum is 
only superficial, the pain is said to cease instantly, 
and but one application needed ; where the injury 
extends deeper, longer time and more applica- 
tions will be required. To show the efficiency of 
this remedy. Dr. W., at a meetmg of the Mass. 
Dental Society, made an illustration in his own per- 
son ; in presence of the meeting he scalded his 
wrist with boiling water, in one place making a 
deep scald, by applying boiling water with a sponge 
for 30 seconds. The pain at once ceased on the ap- 
plication of soda, covered with a wet cloth, and the 
next day, all but the part intentionally burned more 
severely thau the rest, was practically healed, and 
that portion was healing rapidly, 
IB©Y§ 4 ®MJLS' (0©IL'IfMMSo 
Cute but Naughty — were some boys in England. 
The Bullfiuch, a common bird in that country, is often 
kept iu cages, as it is very easily tamed; it has a sweet 
and pleasing song of its own, and besides this, may be 
taught to whistle tunes. For these reasons the birds can 
be readily sold. The boys knew that if they coold catch 
bullfinches they would bring them pennies, but as spar- 
rows were moie plentiful and easier taken, they caught 
sparrows. While the two birds— sparrow and bullfinch, 
are much of the same size, their plumage is quite difler- 
ent, so the young rascals went to work, and with black 
for the head, wings, and tail, and some red for the breast 
and belly, the painted sparrow looked so much like a 
bullfinch that, if it would only stop its chatter long 
enough, it might be easily passed off for one. The boys 
sold their painted sparrows, and getting for them the 
A VIEW OF THE PHIZ-PHIZ FALLS, SHOWING SO.ME REMARKABLB 
FEATURES IN THE SCENEKT. 
prices of bullflnchcs, they got money— but they also got 
something else— an introduction to the magistrate, and a 
chance to go for a while where bad boys, rather than 
sparrows, were caged. Wc have seen something like 
this in New York. Several years ago a man was on the 
streets with a pair of bright crimson f.tn-tail pigeons, 
which he oflered for sale. It must be a very dull person 
who could not see at a glance, that these were white 
pigeons with their feathers stained with red ink. or some 
other crimson liquid, and were a barefaced cheat. 
