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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Tomatoes. |
BAKED TOMATOES.--After removing the
skins, cut them in slices a
quarter inch thick; place in
dish, and season with butter,
pepper, salt and a little sugar.
Have them covered and baked for
half an hour. Then remove the lid
and brown for fifteen to twenty
minutes. Whip about four
tablespoonsful of cream with a
little melted butter, and pour
this over the top of the tomatoes
a few minutes before removing
from the pan.
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BAKED TOMATOES.--Select ripe tomatoes
and put in a pan as many as it
requires to cover the bottom;
round out a hole in the centre of
each tomato and fill with a
mixture of bread crumbs, pepper
and salt; pour about half a pint
of water in the pan, and bake
until tomatoes are brown. Serve
hot.
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TOMATO SOUP.--Use a pint of boiling
water, one teaspoonful each of
salt and sugar, two
tablespoonsful of flour and one
of butter, and one large can of
tomatoes. Let the water and
tomatoes come to boiling point.
Rub flour, butter and a
tablespoonful of tomato together,
stir into the boiling mixture,
add the seasoning, and boil about
fifteen minutes; then rub through
sieve, and it is ready for
service. Some prefer to add
before serving, some small pieces
of toasted bread, which are made
by cutting the bread in small
pieces, soaking in butter and
toasting quickly in the oven.
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TOMATO SALAD.--Take two nice tomatoes,
cut them into round slices, place
on a plate, sprinkle on them some
pounded sugar, a little pepper, a
spoonful of olive oil, and a
tablespoonful of best vinegar;
then serve.
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| TOMATOES are rather an expensive luxury
till the month of June, when they
are very plentiful in all markets.
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