Show boox COOK CULINARY THOUGHTS IT TT IS just a matter of taste of course the kinds of foods we like tomatoes we all admit are one 0 of our choice vegetables rich in vitamins and adding attractiveness to any dish by their rich color but are we not overdoing the tomato sauce business it is served over all kinds of meat fish and fowl as spanish rice pilaf creole sauce goulash hungarian and otherwise until the sight of tomato on spaghetti macaroni and noodles makes us wish we could get back for a while at least to the days of our grandmothers when the tomato was simply an ornament and considered poisonous to eat we have too many mixtures in our diets A sliced ripe tomato served fresh and natural is a thing of beauty and a joy forever but when we put it into all sorts of mix i tures they become a mess A few such dishes once in a great while might be really enjoyed but served too often we lose all respect for the delightful vegetable recently on the bill of fare in in a famous restaurant we ordered old fashioned beef stew there were visions of brown juicy meat with the accompanying brown gravy but when it appeared there were large cubes of beef floating ir rivers of tomato sauce imagine a stew called old fashioned served thus when we disguise the dish we are serving by any sauce too highly seasoned or flavored we are guilty of a grave dietary error when we pat potatoes we want to have them taste like potatoes meats should always have their own distinctive flavor paramount and so should it be in all main dishes 0 western newspaper union |