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Show j jSPsfiSfl C"V' vegctablcs offer the I f, variety of preparation that I r8wifj5a tJo tomatoca And 'n sonic tSS form thcy may bo served Kg0S at any of the three meals saeffEWHI- f onc happens to have a coodlv innnii1 on hand. I The following recipes are vouched for by the Food Administration and any housowlfo whose war garden has thrived will particularly welcome them. Tomatoes a la Creme. Wipe, peel and sllco three large tomatoes. toma-toes. Sprinkle with salt nnd pepper,, fldredgo with rice flour, and saute In a . little hot fat. Placo on a hot platter and 1 pour over them ono cupful of medium white sauce Baked Tomatoes. WIpo six small selected, tomatoes and mako two one-Inch gashes on the blossom end of each, having the gashC3 cross each other at right angles. Place In a granite , ware pan and hake until thoroughly I heated and serve with any dressing. Stuffed Tomatoes. Wlpo and remove thin slices from stem 1 end of six medium sized tomatoca Take out sced3 and pulp, sprlnklo lnsldo of tomatoes with salt. Invert, nnd let stand. Cook five minutes two tablcspoonfuls savory sa-vory fat with one-half tablespoonful finely chopped onion. Add one-half cupful finely chopped cold cooked chicken, one-half cupful cooked rice, tomato pulp and salt and pepper to taste. Cook five minutes, then add one eg;r sllchtly beaten, cook ono minute, and refill tomatoca with mlxturo. Place In oiled pan., and bako twenty minutes In hot oven. Tomatoes with Scrambled Eggs. A few spoonfuls of stewed tomato may bo mixed with cges and scrambled. Beat eggs sllRhtly with a fork, season, and mix with tomato. Melt In hot omelet pan half a tablespoonful of fat, pour In eggs and tomato, and cook lightly, holding pan away from tho Intense heat. A full tablespoonful of tomato for every two eggs Is a good proportion, but more may bo used. Tomato Paste. When tomatoes are very plentiful, and tho supply Is greater than tho immediate need. It J.i n good plan to mnkc a paste which will keep for somo tlmo In a cool place. Wash nnd scald tho tomatoes. Strain through a fine sieve, and boll until I thick. Put In glass Jars. This will bc found very useful in flavoring soups and sauces. Sice Cutlets. Boll five ounces of rice as for currry. When cool, mix it with seasoning to.tastc and a little fat bacon or butter. A ica-spoonful ica-spoonful of the latter will be sufficient. Add a well beaten egg and mould tho mas? In tho shapo of cutlets and fry In boiling fat until brown; scVvo with littlo dlshe? of fish. Lemon Jelly. Two tablespoonfuls granulated gelatine one-third cupful cold water, two cupfulc boiling water, ono-half cupful honey, onc cupful .lemon Juice, grated rind of half lemon. . Soak gelatine In cold water. Add boiling water and J10 lemon dlnd: let stand ten mlnutca. Strain. A'dd honey ond lemon Juice, stirring all together well Mould In shallow dish. When hard cut in squares. Serve with marshmallow sauce. Marshmallow Sauce. One-half pound marshm ono egg : white; melt marshmallows In top of a 1 double boiler; when liquefied pour onto . beaten whites, beat until right consist- " ency. China Chilo. j ; This Is one of tho best recipes for using ; up cold lamb or mutton. Simmer together ,' for ten minutes two tablcspoonfula of but- i tcr, ono cupful of cooked lima beans, & small blado of mace, ono pint of gravy, f half a grated whlto onion and salt and paprika to taste. Remove "acc, add one large cupful of cooked lamb cut In cubes, half a head E, of shredded lettuce and half a teaspoonful of curry powder, moistened with a little cold water. Simmer all for ten minutes longer and serve with a border of steamed rice. Grape Sherbet. One teaspoonful gelatine, one table- v spoonful cold water, one cupful syrup or one-half cupful honey, one-half cupful water, three-quarters cupful grape Juice, two tablcspoonfuls lemon Juice. Soak gel- ' f atino In one tablespoonful of cold water, dissolve it In boiling syrup and water, i Let mlxturo cool, add grapo Juico and , lemon Juice and freeze. Brown Potato Soup. Onc pound potatoes, one-half pound onions, on-ions, both chopped and browned In butler f In a frying pan; then place in a saucepan i with one quart of water and one or two ; celery' stalks. ,' Simmer for half an hour, then press through a strainer. Season with aalc. pepper and lemon Juice; add a tablespoon- |