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Classic
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page 41
is cooked in another saucepan and carefully drained, then tossed with a liberal
lump of good butter, until well cooled. Stir in the tomato and serve as soon as
thoroughly heated.
WITH BEANS .--A "left-over" of baked beans goes well combined with tomato. They
may be used together, either in the form of soup or sufficiently solid for a
nice hot supper or side dish. To a pint of cold baked beans add a pint of
boiling water and a pint of tomatoes cut small; also a slice or two of onion and
two or three stalks of celery. Stew for twenty minutes, or longer if not in
haste, and put through a strainer. Melt two tablespoonfuls of butter in a
saucepan and blend with two of flour; add by degrees the beans and serve very
hot. Use only water enough to prevent burning, if a solid dish is wanted.
SALADS. -The tomato serves perfectly in a salad, either with lettuce or celery;
whole, filled or sliced; with a rich mayonnaise, or with the simplest French
dressing.
With a can of salmon a very handsome and rich salad is prepared. Take out the
salmon in neat, firm bits and lay them in a dish of cold spiced vinegar while
the tomatoes are prepared. Cut off the stem end and hollow out with a pointed
spoon to make a neat, firm cup. Medium-sized tomatoes of even form and well
ripened should be chosen. Mix a little salt, cayenne and vinegar, with or
without oil, as preferred, and sprinkle the tomatoes well, then fill with the
salmon. Cucumbers in paper-thin slices may be mixed with the fish. Serve on
lettuce leaves with a cupful of mayonnaise.
JELLIED OR FROZEN .--Both cucumbers and tomatoes are frequently served now in
the form of jelly, using the pulp pressed through a steamer, with gelatine, as
in other gelatine jellies. Cubes of this jelly are especially popular with
chicken salad. Frozen tomato is offered in the same way with meat salads or cold
luncheons. The pulp is highly
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