Fried Tomatoes In Batter

A nice side-dish is made by dipping slices of ripe tomatoes into a batter made of flour, milk, and an egg, and then frying them a delicate brown.

Fried Tomatoes (Plain)

Wash and wipe, but do not peel, the tomatoes. Slice, dust each piece with paprica, salt, and sugar, sprinkle with a few drops of onion-juice; dip in fine corn-meal, and fry in deep, hot cottolene, as you would fritters. Serve dry with fish or with chops.

Deviled Tomatoes

Fine, firm tomatoes - about a quart; three hard-boiled eggs - the yolks only; three tablespoon fuls of melted butter; three table-spoonfuls of vinegar; two raw eggs, whipped light; one teaspoon-ful of powdered sugar; one saltspoonful of salt; one teaspoonful of made mustard; a good pinch of cayenne pepper. Pound the boiled yolks; rub in the butter and seasoning. Beat light, add the vinegar, and heat almost to a boil. Stir in the beaten egg until the mixture begins to thicken. Set in hot water while you cut the tomatoes in slices nearly half an inch thick. Broil over a clear fire upon a wire oyster-broiler. Lay on a hot-water dish, and pour the hot sauce over them.

East Indian Ragout Of Tomatoes

Break the shell of a cocoanut, saving the milk if it be sweet. Grate the meat when you have taken off the brown skin. Heat the milk and pour it over the grated cocoanut. (If the milk be not sweet use a cupful of boiling water, slightly sweetened with loaf-sugar.) Set aside, covered, until perfectly cold, then strain through a muslin bag, squeezing out every drop of liquid. Peel and cut up fine enough firm tomatoes to make two cupfuls; add a large green pepper, chopped, a tiny pinch of chopped garlic, a tablespoonful of grated onion, and stew gently for twenty minutes. Add then a teaspoonful of curry and draw to the side of the range, while you heat the cocoanut-milk and thin with it a roux of one tablespoonful of flour, stirred smooth into a larger spoonful of boiling butter. Season with salt to taste, pour all together in a deep dish, stir in a quarter-teaspoonful of soda, and serve while frothing.

It will be relished by the lovers of highly seasoned sauces and stews. Eat with roast, or boiled chicken, or with fish.