113. TOMATOES are a fruit vegetable that may be either cooked or
prepared raw in many different ways. They are usually red when ripe, and
because of this color they are particularly attractive on the table.
Green or partly ripe tomatoes are also used in the preparation of many
dishes. Tomatoes are composed largely of water, and for this reason
their food value is low, being about the same as that of greens. This
large proportion of water is also responsible for the fact that they do
not keep for a great length of time. Tomatoes, however, have a long
season. They begin to appear in the market early in the spring and they
may be obtained from this time until the frost kills the vines in
the fall.
114. While tomatoes appeal to the majority of persons, they disagree
with some on account of the acid they contain. This acid is similar to
that found in some fruits, and it is present in greater quantity in
cooked tomatoes than in raw ones, the heating of the vegetable
apparently increasing the acidity. This acidity of tomatoes may be
reduced by the addition of soda, and while soda produces a marked change
in the flavor, it is necessary in the preparation of some dishes. For
instance, in the case of cream-of-tomato soup, soda must be added to
reduce the acidity and thus keep the milk or cream used in preparing
this dish from curdling.
115. The skin of tomatoes, whether they are to be eaten raw or cooked,
is usually undesirable. Therefore, in preparing tomatoes for the table,
the skins are generally removed. In order to do this, first dip the
tomatoes into boiling water for several seconds and then immediately
into cold water. This will loosen the skins, which may then be peeled
off very thinly, and very little of the tomato will be wasted.
116. STEWED TOMATOES.--The usual way of preparing tomatoes is to stew
them. Stewed tomatoes may be served plain, but they can be improved very
decidedly by toasting cubes of bread and adding these to the tomatoes
just before serving.
Remove the skins and stem ends from the desired number of tomatoes, and
either cut the tomatoes into pieces or allow them to remain whole. Put
to cook with little or no water, as the tomatoes themselves usually
provide sufficient water. Season with salt, and cook until the tomatoes
are reduced to a mushy consistency. Just before removing from the stove,
add a dash of pepper and a small amount of butter.
117. SCALLOPED TOMATOES.--A very appetizing way in which to cook
tomatoes is to scallop them according to the accompanying recipe.
SCALLOPED TOMATOES
(Sufficient to Serve Six)
1 c. crumbs, buttered
2 c. stewed tomatoes
1 tsp. salt
Dash of pepper
1 Tb. butter
Grease a baking dish and place a layer of the crumbs in the bottom.
Place a layer of tomatoes over them, sprinkle with salt and pepper, and
dot with the butter. Add another layer of crumbs and the remainder of
the tomatoes, sprinkle with salt and pepper, and again dot with butter.
Place the remainder of the crumbs on top. Bake in a hot oven until well
heated through and the crumbs on top are brown. Serve hot from the
baking dish.
118. STUFFED TOMATOES.--Tomatoes prove to be very satisfactory when
stuffed with a well-seasoned stuffing and then baked. Medium-sized
tomatoes that are firm and unblemished should be selected for stuffing.
STUFFED TOMATOES
(Sufficient to Serve Six)
6 tomatoes
1-1/2 c. crumbs
2 Tb. butter
1 small onion, chopped
1 tsp. celery salt
1/2 tsp. salt
Dash of pepper
Remove the stem end from each tomato and scoop out the inside so that a
hollow shell remains. Chop the pulp of the tomatoes into small pieces
and add the crumbs, melted butter, onion, celery salt, salt, and pepper.
Mix together thoroughly. If the tomatoes do not furnish enough liquid to
moisten the crumbs, add a little water. Pack the stuffing into the
tomatoes, allowing it to heap up on top, and place the tomatoes side by
side in a shallow pan. Set in a hot oven and bake until the tomato
shells are tender enough to be pierced with a fork and the stuffing is
well heated through. Serve at once.
[Illustration: FIG. 20]
119. STUFFED TOMATOES WITH CHEESE CARROTS.--An attractive way in which
to serve stuffed tomatoes is shown in Fig. 20. The tomatoes are filled
with a tasty stuffing and then baked. Yellow cream cheese is made to
resemble tiny carrots, and these, together with parsley, are used to
garnish the platter in which the tomatoes are placed.
STUFFED TOMATOES WITH CHEESE CARROTS
(Sufficient to Serve Six)
6 medium-sized tomatoes
4 Tb. bacon or ham fat
2 Tb. chopped onion
1/2 c. chopped ham
1-1/2 c. stale bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. chopped parsley
Yellow cream cheese
Parsley
Cut the tops from the tomatoes and remove the pulp. Melt the fat in a
frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt,
pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes
with the stuffing, which should be quite moist, put them in a shallow
pan, and bake them until the tomato shell may be easily pierced with a
fork. Mash yellow cream cheese and, if necessary, moisten it slightly
with cream. Shape it into tiny carrots with the fingers, and put a piece
of parsley in one end for leaves. Place the baked tomatoes on a platter
and garnish with the carrots and sprigs of parsley. Serve.
120. SAUTED TOMATOES.--Half ripened tomatoes are delicious when sauted.
Cut the desired number of such tomatoes into slices about 1/4 inch
thick, and roll first in beaten egg and then in stale bread crumbs or
cracker crumbs. Saute in a small amount of fat until they are brown on
one side; then turn and brown on the other side. Remove from the pan and
serve at once.
121. CREAMED TOMATOES.--A rather unusual, but nevertheless very
appetizing, way of preparing tomatoes consists in sauteing them in fat
and then serving them with a cream sauce on freshly toasted bread.
When it is desired to prepare tomatoes in this manner, select
medium-sized ones and cut them into slices 1/2 inch thick. Roll the
slices first in egg and then in stale bread crumbs or cracker crumbs.
Saute in a generous amount of fat until brown, drain carefully, and
brown on the other side. When done, remove from the pan. Add 2
tablespoonfuls of flour to the fat that remains in the pan, and stir
until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir
until thick. Place the slices of tomato on freshly toasted bread and
pour the sauce over them.