Arbuckle Coffee Trade Cards Banner


Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


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.

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.

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.

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.

TOMATOES are rather an expensive luxury till the month of June, when they are very plentiful in all markets.