Show Tomato Once Thought Poison Now v Valued Food on Menu By MARY E. E DAGUE I IDo Do you know that 75 years ago tomatoes were considered poisonous poisonous poi pot It just doesn't seem possible possible yet yet its it's true Women planted plant plant- ed tomatoes in their gardens in those days because they thought the vegetable was beautiful But taste them mercy them mercy no Surel Surely we owe a vote of ot thanks thanks' to that courageous woman who for Cor the first time served tomatoes In her home She's an unknown I heroine but I for one think she deserves a monument Now that tomatoes are pent penti- ful in the market I serve them ever every day Jn In In salads or cooked dishes and we never seem to tire of ol them When we have them plain with salt and pepper after several days of or up dressed concoctions concoct t tons ons th the rich scarlet flesh tastes better than ever One of the best combinations I know is veal cutlets with grilled to to- to matoes Of course when you serve them cooked you cant can't serve them at the same meal as a salad but cabbage is good too and a cabbage cabbage cabbage cab bage salad with a sour cream dressIng dressing dressing dress dress- ing adds just the tho right touch to the menu Grilled tomatoes are easy to prepare prepare prepare pre pre- pare and arc are fine for or emergency entertaining Grilled Tomatoes Wash Vash tomatoes and cut in slices about inch thick Sprinkle lightly lightly light light- ly with sugar salt and pepper and dip in fine cracker crumps Brown quickly in butter in a frying pan first on one side and then on the other Servo Serve at once Veal Cutlets Veal steak cut inch thick 1 egg 2 tablespoons melted butter fine dried bread crumbs 1 teaspoon salt l 3 ri teaspoon pepper 1 cup water Cut the steak in neat pieces about the size of ot a silver dollar Season with salt and pepper and dip in melted butter Roll in crumbs dip in egg slightly beaten and roll again in crumbs Saute until well browned on both sides Add water cover closely and simmer slowly for 45 minutes If It the oven is going for baking cook the cutlets closely covered in the oven Serve with tho the gravy in the pan Baked Tomatoes and Cheese This is a a. splendid luncheon dish Serve it with toasted rolls and a a. afresh afresh fresh fruit salad Iced chocolate or or iced tea lea may accompany it Four firm large tomatoes 1 cup soft bread crumbs pound American Ameri Amen can or Swiss cheese Vi teaspoon salt U teaspoon pepper J i teaspoon mustard 1 Vi 4 teaspoon Worcestershire Worcestershire Worcester Worcester- shire sauce 4 thin slices bacon Wash tomatoes and scoop out seeds Season bread crumbs with salt pepper mustard and Worcestershire Worcestershire sauce Slice cheese in thin slivers Put alternate layers of ot cheese and crumbs in tomatoes until tomatoes are filled to the top lop Put Puta a strip of or bacon across each to to- to mato Put in a shallow pan with a little water in the bottom and bake 30 minutes in a moderate oven degrees Fahrenheit Another good tomato and cheese dish is in the form of ot a scallops scallop |