Baked Tomatoes

No. 1580. - Cut the ends off of half a dozen Tomatoes, and slice them in halves. Season with salt and pepper. Put two spoonfuls of clarified butter in a frying pan and, when it is warm, add the Tomatoes, and fry them lightly on both sides. Sprinkle them with fresh bread crumbs and a little finely chopped parsley. Then arrange them in a baking dish, sprinkle bread crumbs and parsley over them, put a piece of butter on top of each, and bake them in the oven.

Note. - Finely chopped garlic or shallots may be added with the parsley, if desired.

Tomatoes For Garniture

No. 1581. - Any of the different varieties of stuffed Tomatoes may be used as a garniture for large entrees or releves; and, when alternated with green peppers, artichokes, mushrooms or cauliflower, make a very pretty effect - caused by the different colors of the vegetables.

Plain Tomato Sauce

No. 1582. - Select four dozen nice ripe Tomatoes, cut them in quarters, and put them in a saucepan with a small faggot of parsley garnished with two green onions, one leek, one bay leaf, a few cloves and some pepper-corns. Cover the saucepan, and cook them on a brisk fire until the Tomatoes are thoroughly done. Then take out the faggot, and rub the Tomatoes through a fine sieve. Put the puree in a flat saucepan, reduce it on a brisk fire to the proper consistency, season with salt and pepper, and before serving, add a piece of butter. This sauce is much admired for its beautiful red color and fine flavor when served with broiled meats.

Tomato Sauce

No. 1583. - Put four ounces of butter in a saucepan, to which add two sliced onions, two carrots, and half a pound of lean raw ham. Fry them until nicely browned; then add four dozen ripe Tomatoes (which have been washed and cut in quarters), a faggot of parsley garnished with a sprig of thyme, a few grains of pepper, and two bay leaves, and season with salt. Cover the saucepan and let them cook slowly. When done, thicken them with flour diluted with cold broth to the proper consistency. Stir well with a wooden spoon until it boils; letting it cook slowly for half an hour, after which take out the ham and faggot, and rub it through a fine sieve.

Puree Of Tomatoes

No. 1584. - Prepare the Tomatoes as in No. 15S3, but instead of thickening with flour, add a loaf of square bread (after removing the crust), cut in slices, and let it cook with the Tomatoes for twenty-five minutes. Then rub the puree through a fine sieve and put it in a flat saucepan. Reduce it on a brisk fire to its proper consistency while stirring it with a wooden spoon, after which add a piece of butter and a pinch of sugar.

Soup - Puree Of Tomatoes, American Style

No. 1585. - Prepare the Tomatoes as in No. 1583, and when they are strained add one quart of good broth, a piece of butter and a pinch of sugar. Serve with fried bread crumbs.

Soup - Puree Of Tomatoes, French Style

No. 1586. - Wash and trim three dozen Tomatoes and cut them in quarters. Put in a saucepan a piece of butter, two finely sliced carrots, two finely sliced onions and some trimmings of lean ham. Fry them lightly. Then add four spoonfuls of flour, stirring it with a wooden spoon while it is cooking until it is nicely browned. Then add the Tomatoes, two quarts of broth, a faggot of parsley garnished with one celery, one leek, a sprig of thyme, two bay leaves, and a few grains of pepper, and season with salt and a pinch of red pepper. Keep stirring until it boils, then set it on the side of the fire to cook slowly for three quarters of an hour. Then take out the faggot, strain the puree through a fine sieve, and put it back in the saucepan to keep it warm. Before serving add a pinch of sugar and four ounces of butter. Stir it well until the butter is melted and serve with fried bread crumbs.

Note. - This may also be used as a sauce.