Free Recipes

A half century ago the tomato was a scarce and expensive article. It
was then known as the “love-apple,” from its resemblance in form to the
apple and its ardent color. In those days it was used largely for decorative
purposes, and when used as a food it was customary to eat it as a fruit
from the hand, sprinkling it lightly with salt or sugar.

There was also a bit of superstition connected with its use as an article
of food, many people believing it to be unwholesome and productive of
“humors,” and for this reason eschewing it altogether.

Now all this has changed. The physicians tell us the tomato possesses
wonderful medical qualities, its acid acting as an alterative and tonic
to the liver. Farmers in this- country produce them in immense quantities,
while abroad the same tale is to be told. In fact, in Italy nearly every
dish contains tomatoes in some form, or they are used as its decoration.

If you have a large family, it is economy to buy tomatoes by the basket,
keeping them in a dry, cool place, and sorting them over each day. In
this way you can select large, firm ones for slicing, medium-sized ones
for baking and frying, and the less desirables are used for stewing, flavoring,
and sauces.

The month of September is the best time for pickling and making ketchup,
as the nights are cool and dewy, and the vegetable does not ripen so thoroughly
or quickly.

If you intend to can tomatoes—and you will if you practice economy—do
them early, before they become watery and tasteless. It is imperative
to have solid, good-flavored fruit for winter’s use. A cheap, inferior
article is expensive in the long run.

Many housewives serve tomatoes daily during the season, varying the method
of serving so as to have variety. Always keep a few on ice, as on hot
days they make a most tempting and appetizing dish, provided they are
ice-cold.

Crush some ice very fine, put it in a deep dish, slice a few solid tomatoes
and place them in the center. Mince together one-quarter of a green pepper,
half an onion, and a little parsley, and spread over the top.

Make a French Dressing as follows:

Put into a bowl a half teaspoon of salt, two dashes of black pepper and
one of red, also a pinch of sugar. To this add four tablespoons of olive
oil, a little at a time. With a silver fork beat this thoroughly and rapidly,
then, drop by drop, add about two tablespoons of vinegar, or lemon juice,
until an emulsion is formed.

The seasoning of tomatoes varies with individual taste. For general
service, a small quantity of sugar is necessary to bring out the flavor
and cut the acid, but too much sugar is to be avoided.