AMERICAN TOMATO RECIPES

Dominion, Volume 2, Issue 408, 18 January 1909, Page 3

AMERICAN TOMATO RECIPES

■ !Stnffed/i:!.Tbm'atees! ;;a, \la",-/•.;■Cuba.—' Mince.; together"'equal "portions of,':roast veal;;fare: roast,beef•;'';freshly, shredded;sweot gTeen pepper,:; oho small: red ;ohe,, a. sprig .of two; of .-parsley,;and a "raw. onion; salt;'to taste! and/cook .slightly! in. the frying/pan with: plenty of /butter.-.; Olive oil may ..also be used to;good;advahtage./Fillintoscoopedcut: tomatoes,! adding 'some of -tne.pulp, and bake 'in;an even oven, in"> beef drippings or //.='■ v ;r; .; A .,.!.'' ,' ' Poinidore ; Stuff ate. ; ; (sometimes ; • :called Tomatoes .;,': with . , Hate).—Wipe' .carefully ;v with; '■•■■ a; ;; dry';■: cloth;/^' smooth, not over-ripe, tomatoes'of' equal size, ..and with .'a: sharp knife slice off fabout quarter of an inch from; the .blossom"'end';'- Scoop out the greater-part'qf;the .pulp,':, and substitute; ! about one' arid a half tablespoons of washed' and.-soaked rice ; thoroughly : mixed ; with pinches of finely powdered pungent,herbs,' 'a ; sprig of chopped parsley, a dust of red pepper, salt'to taste, and two' : teaspoons of olive 0i1..-.. Put; on the severed slices:for'.,"hats,"-, .and - place'; in. a. deep'baking dish, in seasoned blivei oil; two-thirds of \ a cup. of nine* tomatoes. I ;Bake./iri,!a ! ;(mo.defate ■ oven/'until the rice'is,;quite' tender/ and. the skins'; : \ of the' .tomatoes.begin to wrinkled Serve'hot, with a bit"df'the oil in which they were! baked. ~Tomatoes';St\iffed';:.with;'Sausage Meat;, --Choose -firm,'ripe tbmatoe'sKo'f. equal' size,! cut a slice.from! the top of each arid-scoop- ; out the' seeds. ; Fry the sausage meat.v. If it' is in skins, cut them open and;tako:out the! meat. Then; fill the prepared tomatoes, smooth-the tops evenly, sprinkle 1 with'breadcrumbs, arid bake in;, oven until the, tomatoes are tender, ;&*t not broken. :'.';: : Bean .Cutlets with Tomato Puree.—Press : :about two cupfuls of baked beans through ■'a;;sieve'; season.with! salt and pepper if neces-' 'sary. -Add sufficient, beaten'egg to blend the.mass together... Form.; with.the hands' into : cutlet ;shapes-~ arid set aside'for.a'i-nbft^ime. 1 Roll'inbeaten egg" and then.in breadcrumbs• i and fry in hot fat .until brown."'.''-'; '■'■' ';;,-' ■ Creole Scramble.—-Into a granite saucepan put two ;tablespoonfuls of butter, one minced green pepper, .and a few slices of onions.. : , Cook slowlyi-ior,,,about' 'ten minutes. . Re-; move the onion and add "a cupful and a half, of cut-up'fresh tomato! of. the. pulp "from one .- can, /arid cook'.a''few; minutes;, longer..! Sea-. son /with: .salt - andV- thicken with one table? :;spdonf,ul!of cornstarch?mixed, withr.a" little /cold-water.; Add-three'"eggs last'of all, : and , mix thoroughly. When,.very hot pour over, strips of;toast;/ !■■•;'■; /.. ;,/■;../, ■~; . Capri Tomatoes.—Mix two'-cups .of, soft .bread crurhbs': with two ' heaping . tablespoons ;ot grated ;bheese; add- salt and cayenne, pepper and a tablespoon of melted butter. Cut ; a'slice off. the top of six, tomatoes, romove partof 'the; pulp and ,611 with the; mixture. Take founds of'bread.and: fry brown; 'arrange these in the/bottom of a baking- dish, and I put a tomato;on: each.round, and bake nntil.rthey-are tender,; basting'..with melted butter in;an equal quantity of boiling water. -./Tomato Soup withoutvStock.—Cook' !'tof ether one-quart'of-'tomatoes,, one pint, of ot wafer,'one tablespoon-of sugar; one tcaspobn of salt, two cloves, and two peppercorns. / Melt one tablespoori of. : . butter arid brown ,one tablespoon, each of onion and parsley,' add one tablespoon of flour,; stir all into : the:, tomato ; mixture, 1 •'• siinmer twenty - minutes;:/!'; :'/'.';,/: : /'