The tomato, although not very nutritious, may be classed as one of our most useful vegetables. Raw, it makes an attractive and refreshing salad and may be served by itself or in combination with other vegetables, with meat or with fish. As a vegetable the tomato may be prepared in many ways. It makes a good foundation for soups and sauces. Made into catsup or pickles it serves as a relish. The addition of a little tomato gives a pleasant, acid flavor to many soups and sauces, and also to meat, fish, and vegetable dishes. If possible the tomatoes should ripen fully on the vines, as the flavor is much better than when picked green and then allowed to ripen.

When properly canned this vegetable keeps well and retains its natural flavor. The housekeeper who has a generous supply of canned tomatoes on hand will find them very valuable at all times of the year, but especially in the winter months when the variety of vegetables is not great.

Overcooking spoils the flavor and color of the tomato.

To Peel Tomatoes. Put the ripe tomatoes into a dish and pour boiling water over them. Let them rest in the water about one minute; then pour the water off. The thin skin will now peel off readily.

When a quantity of tomatoes are to be peeled have a deep stew - pan a little more than half filled with boiling water and on the fire where the water will continue to boil. Put the tomatoes in a frying-basket and lower into the boiling water. Let the basket remain one minute in the water. There must, of course, be water enough to cover the tomatoes.

Stewed Tomatoes

Peel the tomatoes and cut into small pieces. Put into a stew-pan and on the fire. Boil gently for twenty minutes or half an hour, counting from the time it begins to boil. Season five minutes before the cooking is finished. Allow for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon or more of butter or drippings.

Scalloped Tomatoes

1 pint peeled and cut tomatoes or canned tomatoes 1 pint grated bread crumbs

1 level teaspoon salt

1 tablespoon butter or drippings

A few grains of pepper

Reserve three tablespoons of bread crumbs, and spread the remainder on a pan. Brown in the oven, being careful not to burn them. Mix the tomato, browned crumbs, salt, pepper, and half the butter or drippings together, and put in a shallow baking-dish. Spread the un - browned crumbs on top, and dot with the remainder of the butter or drippings, cut into bits. Bake in a moderately hot oven for half an hour. The top of this dish should be brown and crisp.

Tomato Toast

Boil one quart of peeled and cut tomatoes or canned tomato pulp for ten minutes, then rub through a strainer. Return to the stew-pan and add two level teaspoons of salt, half a teaspoon of pepper, and two tablespoons of butter or drippings. Place on the fire and cook five minutes. Have the bottom of a hot platter covered with well-toasted slices of bread and pour the hot tomato over it. Serve at once. A poached egg may be put on each slice of toast.

Stuffed Tomatoes

1 cup cooked cereal

1/2 teaspoon salt

A little pepper

1 teaspoon onion juice

1 tablespoon chopped parsley

2 tablespoons melted butter or drippings

Remove the inside of the tomato; fill with the dressing, and brown in the oven.

Curried Tomatoes

1 qt. stewed tomatoes or 1 qt.- can of tomatoes or canned tomato pulp

1 cup boiled rice

1 teaspoon curry - powder

Salt to taste

Wash the rice through several cold waters. Add the curry-powder and salt to the tomatoes; mix well. Put a layer of the tomatoes in the bottom of a baking-dish, then a layer of the rice, then a layer of tomatoes, and so on until all is used, having the last layer tomatoes; sprinkle the top over with bread crumbs, place a few bits of butter here and there over the crumbs, and bake in a moderate oven for a half-hour. Serve in the dish in which it was baked.

Scalloped Tomatoes

See Scalloped Tomatoes, page 65.