The tomato consists principally of water, and hence is very low in nutritive value. As late as the early part of this century, the tomato was regarded as poisonous, and some now have an idea that they cause cancers. This, however, is not the case. It being an acid fruit or vegetable, it is excellent served as a relish, and is serviceable in making soups and salads, as well as a variety of mixed dishes.

Sliced Tomatoes

They should be prepared a half-hour before serving. Select good, ripe, sound, tomatoes that are perfectly fresh and tender. Peel them very thin without scalding them. Slice and put in a refrigerator or in a cool place. Serve as a relish, and let each individual season to suit himself.

Stewed Tomatoes

Pour hot water over the tomatoes, and let them stand for one minute, and then plunge them into cold water. Peel and slice and put into a granite dish which has been oiled with peanut oil. Let them cook until perfectly tender, stirring and chopping them with a silver spoon. They will not need any water if they are stirred often, as they contain so much water themselves. Salt may be added if desired. Serve hot in a deep dish lined with slices of toast.

Escalloped Tomatoes

Take 1 quart of stewed and sifted tomatoes, and add to them 2 1/2 cups of bread-crumbs, or better still, zwieback rolled fine with a rolling pin. Add 1/2 cup of nut cream, and salt to taste. Mix well and bake for twenty minutes.

Baked Tomatoes

Select good, solid, ripe tomatoes. Wash well and slice crosswise without peeling. Season with salt and sugar if desired, and dip each slice in white flour, then into a beaten egg, then in finely grated bread-crumbs made from white zwieback. Place on an oiled tin, and bake until a nice brown. Serve hot.

Stuffed Tomatoes No. 1

Take 6 good-sized ripe tomatoes, but not those that are too soft. Wash well, remove the stem, cut a small, round hole in the top, and remove the seeds, then fill the cavities with the following:-

Take .1/2 cup of nutmeato grated very fine, and 1/2 cup of pulverized white zwieback, made fine with a rolling-pin on bread-board. Salt to taste, and add a little chopped parsley or celery salt if desired. Mix well together and fill the tomatoes. Place stem end down on a graniteware pie-tin, or in a pudding dish, and bake thirty minutes in a moderate oven.

Stuffed Tomatoes No 2

Select 12 (or any number desired) solid, smooth, ripe tomatoes, and cut a slice off the blossom end of each, and with a spoon remove the center part of the pulp with the seeds, leaving the shell unbroken. Select a solid head of cabbage (not very large) and 1 onion; boil together until tender, which will take one hour or more. Chop fine, and add finely grated bread-crumbs and the pulp of the tomato, rejecting the seeds. Add I cup of nut cream. Season with salt and sugar to taste. Fill the tomatoes, placing the slice back in its place, and lay the tomatoes, stem end down, in a pudding dish. Pour in a little water to keep from burning, and bake for a half-hour, or until thoroughly done. Serve hot.

Stuffed Tomatoes.

Stuffed Tomatoes.

Baked Tomato

Take 6 medium-ripe tomatoes of equal size. Cut a piece from the blow end, and remove the seed cavity with the flesh that is in the center, leaving the flesh next to the skin, then sift the tomato that is taken out, removing all the seeds, and add a small teaspoonful of peanut butter to each tomato, also one tablespoonful of zwieola or bread-crumbs, and salt to taste. Bake in a quick oven until lightly browned, and serve on individual dishes on lettuce leaves.

Dried Tomatoes

Take good, ripe tomatoes, but not too ripe, as they will be too juicy. Peel very thin without scalding, and slice crosswise about one fourth of an inch thick. Place a layer of them on a plate or a granite pie-tin, then sprinkle with sugar, and put in a warm place to dry. When thoroughly dried, put in a paper bag in a cool place for winter. They may be used instead of raisins for puddings and cakes.

Canned Tomatoes

Select good, solid, ripe tomatoes. They must not be overripe or specked; for if they are, they will not be apt to keep well; indeed, this is the very cause of so many having trouble in keeping canned tomatoes. Scald with boiling water for one minute and peel. Slice crosswise about one-half inch thick, and if the tomatoes are very large, they must be halved or quartered to get into the can. Put in a clean, well sterilized can, shake down well, and put on the cover tight. Place in a steam-cooker (or a wash boiler will do, with some straw, or four or five thicknesses of cloth on the bottom to keep the cans from breaking; but a rack made of narrow slats to fit the boiler on purpose for canning fruit, is much better and very much less work). When the water has boiled fifteen or twenty minutes, remove the cans one at a time. Take off the cover, put on the rubber, and fill the can with some boiling tomatoes, which are ready in a stew-kettle, or one can may be taken to till up the others with. Put on the cover, screw down tight, and place on a table or shelf out of the draft, standing the cans bottom side up on their covers. When cold, turn over, tighten the covers as much as possible, and place in a dark, cool cellar.