As the tomato, though a fruit, is prepared and served in so many ways as a vegetable, we will follow custom and consider it under that head; but it must be borne in mind that it should not be served or eaten in combinations unsuitable for other acid fruits.
The most desirable way to serve the tomato is uncooked when well ripened. When perfectly ripe the skin will peel off without any preparation, and it may sometimes be loosened by rubbing the tomato all over firmly with the back of a silver knife; but when more convenient to use the hot water method, the tomatoes do not need to be soft nor to have a cooked taste.
First-have a kettle with an abundance of perfectly boiling water, also a pail with plenty of the coldest water you can get, ice water if possible. Put a few tomatoes (not enough to cool the water much) into a wire basket. Plunge into the boiling water, let rest an instant if very ripe and a second longer if quite solid, then lift the basket and set quickly into the cold water, then turn the tomatoes out into the water and leave them there. Repeat the process, take care each time that the water is boiling before dipping the tomatoes into it and renew the cold water when necessary.
Tomatoes may be put into the boiling water and transferred quickly to the cold water with a skimmer. When thoroughly cooled, set without peeling into the ice box until ready to use.
Peel, slice into not too thin slices, or cut into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating. Serve with salt or with some of the salad dressings as a garnish for meat dishes, or as fresh fruit with sugar or sugar and lemon juice. With sugar and heavy cream my grandfather used to think tomatoes were more delicious than peaches and cream.
Slice tomatoes into sauce pan and bring to boiling point slowly, boil up well, only, season with salt and serve. Long boiling frees the acid of tomatoes and renders them less wholesome.
Tomatoes require more salt for palatability than any other article of food.
Put rather small tomatoes on pan in steamer, steam from 1015 m., or until tender. Serve on hot toast or crackers or thin round slices of broiled nut meat with a dainty spray of parsley or chervil, for luncheon or supper; allowing each guest to season to taste. If desired, drawn butter, cream sauce or oil may be passed.
Cut tomatoes in halves without peeling, dust with salt and fine cracker crumbs, broil over hot coals, skin side down, 15-20 m. Serve plain or with Sauce Américaine or any desired dressing with wafers or toast. Firm tomatoes may be cut into thick slices and broiled on both sides. They may be just browned and set in the oven to become tender.
1 qt. stewed tomatoes A few slices of onion
1 teaspn. sugar chopped parsley
1 tablespn. butter salt
Heat tomatoes, crushed celery and sugar for 15 m. Simmer onion in butter without browning, add flour, then tomato, boil up well, strain and add chopped parsley. Serve on toast or with boiled rice or with some meat dish. Very nice on toast with sliced hard boiled eggs.